BKG

Samara, Melaidah Afi (2017) Pengaruh Penambahan Garam dan Konsentrasi Kefir Susu Kambing pada Formulasi Kefirkraut. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Kubis merupakan salah satu komoditas yang berkontribusi besar terhadap produksi sayur di Indonesia. Kubis memiliki jenis yang cukup banyak, salah satunya kubis ungu. Kubis ungu mempunyai banyak manfaat karena mengandung berbagai vitamin dan mineral, tetapi memiliki kelemahan yaitu mudah busuk, sehingga perlu adanya penanganan untuk mengawetkan dan mengolah kubis menjadi pangan fungsional, salah satunya dengan fermentasi kubis (sauerkraut). Fermentasi sauerkraut termasuk dalam proses fermentasi spontan oleh mikroorganisme pada daun kubis, namun fermentasi sauerkraut cukup lama karena garam dapat menghambat beberapa mikroorganisme yang berperan. Perlu adanya penambahan starter bakteri asam laktat untuk mempercepat proses fermentasi, salah satunya dengan menambahkan kefir susu kambing. Kefir susu kambing adalah produk susu fermentasi yang kaya senyawa antimikroba. Kandungan gizi susu kambing lebih baik dibandingkan susu sapi, karena itu berpotensi sebagai agen pemercepat pada proses fermentasi sauerkraut. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan garam dan konsentrasi kefir susu kambing pada formulasi kefirkraut. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial. Faktor I yaitu penambahan garam (0%, 1%, dan 2%) dan faktor II yaitu konsentrasi kefir susu kambing (2,5% dan 5%), masing-masing perlakuan diulang 3 kali. Data di analisa menggunakan metode analisa ragam (ANOVA) dan di uji lanjut DMRT/BNT. Pemilihan perlakuan terbaik menggunakan metode Multiple Attribute Zeleny. Hasil analisa ragam (ANOVA) menunjukkan penambahan garam memberikan pengaruh nyata (p<0,05) terhadap peningkatan nilai total asam dan antioksidan, sedangkan konsentrasi kefir susu kambing memberikan pengaruh nyata (p<0,05) terhadap penurunan nilai pH, peningkatan nilai total asam, dan antioksidan. Interaksi antar kedua perlakuan berpengaruh nyata terhadap peningkatan nilai total asam dan antioksidan. Perlakuan terbaik didapatkan pada kombinasi perlakuan penambahan garam 2% dan konsentrasi kefir susu kambing 5%. Karakteristik perlakuan terbaik meliputi pH 3,33; total asam 1,61%; antioksidan 58,66%; total BAL 10,79 log CFU/ml; nilai keseluruhan uji hedonik 3,28.

English Abstract

Cabbage is one of the commodities that contribute greatly to vegetable production in Indonesia. Cabbage has quite a lot of variants; one of them is red cabbage. Red cabbage has many benefits because it contains various vitamins and minerals, but has a weakness that is easy to rot, so it needs for handling to preserve and process cabbage into functional food, one of them with cabbage fermentation (sauerkraut). Fermentation of sauerkraut is included in the spontaneous fermentation process by microorganisms on cabbage leaves, but sauerkraut fermentation is long enough because salt can inhibit some of the microorganisms that play a role. Need for addition of lactic acid bacteria starter to accelerate the process of fermentation, one of them by adding goat milk kefir. Goat milk kefir is a fermented milk product that is rich in antimicrobial compounds. Nutritional content of goat milk is better than cow milk, therefore potentially as accelerating agent in the fermentation process of sauerkraut. The purpose of this study is to determine the effect of salt addition and concentration of goat milk kefir on kefirkraut formulation. The research method used is Randomized Block Design (RAK) Factorial. First factor is the addition of salt (0%, 1%, and 2%) and the second factor is the concentration of goat milk kefir (2.5% and 5%), each treatment repeated 3 times. Data were analyzed by using analysis method of variance (ANOVA) and tested further DMRT/BNT. Selection of the best treatment uses Multiple Attribute Zeleny method. The result of the analysis of variance (ANOVA) showed that salt addition gave a real effect (p <0,05) to the increase of total acid and antioxidant value, while goat milk kefir concentration gave significant effect (p <0,05) to pH value decrease, total acids and antioxidants increase. The interaction between the two treatments significantly affected the increase in total acid and antioxidant values. The best treatment was obtained in combination of 2% salt addition treatment and 5% goat milk kefir concentration. Characteristics of the best treatment include pH 3.33; Total acid 1.61%; Antioxidant 58,66%; Total BAL 10.79 log CFU / ml; The overall value of hedonic test 3.28.

Other Language Abstract

UNSPECIFIED

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2017/560/051710017
Uncontrolled Keywords: Kefir, Kefirkraut, Kubis Ungu, Sauerkraut, Susu Kambing
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.4 Food preservation and storage
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Budi Wahyono
URI: http://repository.ub.ac.id/id/eprint/3882
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1. Bagian Depan.pdf

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7. Daftar Pustaka.pdf
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