BKG

Nisa, Rosi Ainun (2017) Pengaruh Penambahan Garam Dan Konsentrasi Kefir Susu Sapi Pada Formulasi Kefirkraut Kubis Ungu (Brassica oleraceae L. var. capitata forma rubra). Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Kubis merupakan merupakan komoditas sayuran dengan total produksi tertinggi di Indonesia. Terdapat 400 varietas kubis di seluruh Indonesia, salah satunya adalah kubis ungu. Kubis ungu mengandung beberapa vitamin (vitamin A, B, C, dan E) dan mineral. Kelemahan kubis ungu adalah mudah busuk sehingga diperlukan alternative pengolahan untuk meningkatkan daya simpan dan menambah nilai fungsional kubis ungu, seperti melakukan fermentasi pada kubis menjadi sauerkraut. Fermentasi sauerkraut terjadi secara spontan spontan oleh mikroorganisme pada daun kubis, namun fermentasi sauerkraut cukup lama karena penambahan garam dapat menghambat pertumbuhan beberapa mikroorganisme yang berperan selama fermentasi. Perlu adanya penambahan starter bakteri asam laktat untuk mempercepat proses fermentasi, salah satunya dengan menambahkan kefir susu sapi. Kefir susu sapi mengandung beberapa bakteri asam laktat yang dapat berperan untuk mempercepat proses fermentasi sauerkraut. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan garam dan konsentrasi kefir susu sapi 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 sapi (2% 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 sapi 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 sapi 5%. Karakteristik perlakuan terbaik meliputi pH 3,36; total asam 1,77%; antioksidan 65,51%; total BAL 3,85x1010 CFU/ml; nilai keseluruhan uji hedonik 3,06.

English Abstract

Cabbage is a vegetable commodity with the highest total production in Indonesia. There are 400 varieties of cabbage throughout Indonesia, one of which is a red cabbage. The red cabbage contains several vitamins (vitamins A, B, C, and E) and minerals. The weakness of red cabbage is easily decayed so that it takes alternative processing to increase the shelf life and increase the functional value of red cabbage, such as fermenting the cabbage into sauerkraut. Fermentation of sauerkraut occurs spontaneously by microorganisms in cabbage leaves, but sauerkraut fermentation is long enough because salt addition can inhibit the growth of some microorganisms that play a role during fermentation. Need for the addition of lactic acid bacteria starter to accelerate the process of fermentation, one of them by adding cow's milk kefir. Cow milk Kefir contains some lactic acid bacteria that can play a role to accelerate the process of sauerkraut fermentation. The purpose of this study is to determine the effect of salt addition and concentration of cow milk kefir on kefirkraut formulation. The research method used is Randomized Block Design (RAK) Factorial. The first factor is the addition of salt (0%, 1%, and 2%) and the second factor is the concentration of cow milk kefir (2% and 5%), each treatment is repeated 3 times. Data are analyzed using analysis method of variance (ANOVA) and tested further DMRT / BNT. Selection of best treatment uses Multiple Attribute Zeleny method. The result of variance analysis (ANOVA) showed that salt addition gave real effect (p <0,05) to increase of total acid and antioxidant value, while cow milk kefir concentration gave significant effect (p <0,05) to pH value decrease, the increase in total Acids and antioxidants values. The interaction between the two treatments significantly affected to the increase in total acid and antioxidant values. The best treatment was obtained in combination of 2% salt addition treatment and 5% cow milk kefir concentration. Characteristics of the best treatment include pH 3.36; Total acid 1.77%; Antioxidant 65,51%; Total BAL 3.85x1010 CFU / ml; The overall value of the 3.06 hedonic test.

Other Language Abstract

UNSPECIFIED

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2017/629/051711532
Uncontrolled Keywords: Kefir, Kefirkraut, Kubis Ungu, Sauerkraut, Susu Sapi
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.4 Food preservation and storage
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Yusuf Dwi N.
URI: http://repository.ub.ac.id/id/eprint/8250
Text
ROSI AINUN NISA.pdf

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