Oktria, HanaYuri (2014) Pengaruh Waktu Fermentasi Kefir Menggunakan Susu Sapi Segar Terhadap Kadar Laktosa, Kadar Asam Laktat, Kadar pH, Dan Kadar Air. Sarjana thesis, Universitas Brawijaya.
Abstract
Intoleransi laktosa adalah keadaan dimana tubuh tidak memproduksi atau kekurangan enzim laktase yang dapat mengurai laktosa dalam susu menjadi glukosa dan galaktosa, sehingga kekurangan enzim ini dapat mengakibatkan seseorang yang mengonsumsi susu akan mengalami gangguan pencernaan seperti mual dan diare. Susu kaya akan zat-zat penting seperti protein, vitamin A, vitamin B kompleks (tiamin, riboflavin, niasin, asam pantotenat, B 6 , asam folat, dan B 12 ), vitamin D, vitamin K, kalsium, dan fosfor yang diperlukan untuk pertumbuhan, perbaikan jaringan tubuh, imunitas, dan kecerdasan otak, khususnya bagi anak-anak pada masa pertumbuhan. Probiotik yaitu mikroorganisme hidup dalam jumlah cukup yang dapat memberikan nilai positif bagi kesehatan tubuh tanpa mengalami gangguan saluran cerna. Salah satu produk pangan yang dapat dihasilkan dari bakteri probiotik adalah kefir. Penelitian ini bertujuan untuk membuktikan bahwa waktu fermentasi kefir menggunakan susu sapi segar berpengaruh terhadap kadar laktosa, kadar asam laktat, kadar pH, dan kadar air. Untuk itu telah dilakukan studi eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali pengulangan. Variabel yang diukur adalah waktu fermentasi kefir terhadap kadar laktosa, kadar asam laktat, kadar pH, dan kadar air. Hasil penelitian menunjukkan adanya keeratan yang sangat baik sekali antara waktu fermentasi dengan kadar laktosa, kadar asam laktat, kadar pH, dan kadar air (r > 0,75 dan p < 0,01). Diketahui bahwa semakin lama waktu fermentasi maka semakin rendah kadar laktosa dan kadar pH, sedangkan pada kadar asam laktat dan kadar air akan semakin meningkat. Kesimpulan dari penelitian ini adalah terdapat korelasi yang bermakna antara waktu fermentasi dengan kadar laktosa, kadar asam laktat, kadar pH, dan kadar air.
English Abstract
Lactose intolerance is a condition where body does not produce or lack of lactase enzyme that can break down lactose in milk into glucose and galactose, deficiency of this enzyme can result in individual who consume milk will get trouble in gastrointestinal such as nausea and diarrhea. In fact, milk is rich in vital substances such as protein, vitamin A, vitamin B complex (thiamine, riboflavin, niacin, pantothenic acid, B 6 , folic acid, and B 12 ), vitamin D, vitamin K, calcium, and phosphorus that need for growing, tissue repair, immunity, and intelligence, especially for children in infancy. Probiotics is microorganisms that life in enough quantity sufficient to give a positive value for a healthy body without getting trouble for gastrointestinal. One food product that can be produced by probiotic bacteria is kefir. This study aimed to prove that the fermentation time of kefir using fresh cow’s milk affects to lactose, lactic acid, pH, and water level. For this experimental studies used a completely randomized design with 4 treatments and 5 replications was done. The parameter that was measured were lactose, lactic acid, pH, and water level. The results showed a very good correlation between the fermentation time with lactose, lactic acid, pH, and water level (r > 0,75 and p < 0,01). It is known that the longer of fermentation time means the lower of lactose and pH level, whereas the lactic acid and water level will increase. The conclusion of this study is there is a correlation between the fermentation time of kefir with lactose, lactic acid, pH, and water level.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/25/051400594 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 10 Feb 2014 09:32 |
| Last Modified: | 21 Oct 2021 08:48 |
| URI: | http://repository.ub.ac.id/id/eprint/124226 |
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