Thohari, Imam (2012) Fisiko-Kimia Kefir Susu Kambing dan Preferensi Konsumen di Jawa Timur. Doctor thesis, Universitas Brawijaya.
Abstract
Suatu penelitian yang terdiri dari beberapa tahap yaitu tahap I bagian I bertujuan untuk mengetahui pengaruh persentase kefir grain terhadap fisiko-kimia kefir susu kambing dan mencari perlakuan terbaik. Tahap I bagian II bertujuan untuk mengetahui pengaruh waktu inkubasi terhadap fisiko-kimia kefir susu kambing. Tahap II bertujuan untuk mengetahui pengaruh waktu inkubasi terhadap profil komponen bioaktif β-laktoglobulin pada kefir susu kambing. Tahap III adalah mengetahui faktor-faktor yang berpengaruh terhadap keputusan pembelian kefir susu kambing dan mengetahui faktor-faktor yang berpengaruh terhadap preferensi konsumen kefir susu kambing. Materi dalam penelitian tahap I bagian I adalah kéfir susu kambing. Kefir grain yang digunakan dari Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya. Variabel yang diamati adalah fisiko-kimia kefir susu kambing yaitu pH, keasaman, viskositas, dan kadar protein. Rancangan percobaan menggunakan Rancangan Acak Kelompok dengan ulangan 4 kali. Perlakuan penelitian adalah kefir grain 1 %, 2 %, 3 %, 4 %, dan kefir grain 5 % (b/v) dengan waktu inkubasi 24 jam. Data yang diperoleh diuji dengan Sidik Ragam, bila ada pengaruh perlakuan, dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Materi dalam penelitian tahap I bagian II adalah kéfir susu kambing hasil penelitian tahap I bagian II. Kefir grain diperoleh dari Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya. Variabel yang diamati adalah fisiko-kimia kefir susu kambing yaitu pH, keasaman, viskositas, kadar lemak, dan kadar protein. Rancangan percobaan tahap I bagian II menggunakan Rancangan Acak Kelompok dengan ulangan 4 kali. Perlakuan penelitian adalah waktu inkubasi 6, 12, 18, dan 24 jam, dan persentase kefir grain yang digunakan adalah hasil penelitian terbaik dari penelitian tahap I bagian I. Data yang diperoleh diuji dengan Sidik Ragam, bila ada pengaruh perlakuan, dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Materi penelitian tahap II adalah kéfir susu kambing. Variabel yang diamati adalah berat molekul β-laktoglobulin pada kefir dengan metode elektroforesis, konfirmasi β-laktoglobulin dengan Western Blot , dan kadar β-laktoglobulin dengan metode ELISA. Rancangan penelitian menggunakan Rancangan Acak Kelompok dengan ulangan 4 kali. Perlakuan yang digunakan adalah susu kambing pasteurisasi (0), waktu inkubasi 6, 12, 18, dan 24 jam dengan kefir grain sebanyak 4%. Data yang diperoleh diuji dengan Sidik Ragam, bila ada pengaruh perlakuan terhadap kadar β-laktoglobulin, dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Materi Tahap III adalah konsumen kefir susu kambing di wilayah Jawa Timur. Populasi konsumen adalah seluruh konsumen kefir susu kambing di Jawa Timur. Penentuan sampel lokasi dilakukan secara Purposive Sampling, sampel responden secara aksidental sampling. Instrumen penelitian adalah kuisioner, dengan skala Likert. Faktor-faktor yang berpengaruh terhadap pembelian kefir susu kambing adalah jaminan keamanan (X 1 ), kepuasan sosiologis (X 2 ), kepuasan harga diri (X 3 ), produk eksklusif (X 4 ), dan kepuasan aktualisasi (X 5 ). Faktor-faktor yang berpengaruh terhadap preferensi konsumen adalah Halal (X 1 ), ingredient (X 2 ), nilai gizi (X 3 ),Kesehatan (X 4 ), Kebiasaan (X 5 ), Nature product (X 6 ). Model analisis faktor adalah Xi=A i1 F 1 + A i2 F 2 + A i3 F 3 +.....+AimF m +V i U i . Sumbangan variabel yang mempengaruhi keputusan pembelian dan preferensi konsumen diuji menggunakan regresi linier berganda, secara matematis adalah Y = a+β 1 X 1 + β 2 X 2 + β 3 X 3 + β 4 X 4 + ......+ β n X n +e.
English Abstract
This study consist of some stages namely first stage part one with the aims of analyzing the effect of kefir grain percentage on the physic-chemical characteristic of goat milk kefir and to find out the best treatment. While the second part of this stage was to analyze the effect of incubation times on the bioactive component profile β-lactoglobulin in goat milk kefir. The third stage of this study was to analyze the factors affecting the buying decision of goat milk kefir and to analyze the factors affecting consumers` preference on this product. The research sample of the first stage part one was goat milk kefir prepared using kefir grain obtained from Animal Food Technology Laboratory of Faculty of Animal Husbandry, Brawijaya University. The variables observed were physico-chemical characteristics namely pH, acidity, viscosity and protein content. The experiment was designed using Randomized Block Design with four replications. The treatments used were incorporation of 1%, 2%,3%, 4% and 5% (w/v kefir grain) respectively and incubation time of 24 hours at room temperature. The data obtained were analyzed using ANOVA and if there were differences within the treatments, the statistical analysis was continued with Least Significant Difference (LSD). In the second part of first stage, goat milk kefir prepared using kefir grain originated from Animal Food Technology Laboratory, Faculty of Animal Husbandry, Brawijaya University were used samples. The variables obtained were physico-chemical characteristic include pH, acidity, viscosity, fat content and protein content. The research was designed using experimental Randomized Block Design with four replications. The treatments in this experiment were difference incubation times i.e. 6, 12, 18 and 24 hours respectively. While the percentage of kefir grain incorporated was using the best results of experiment stage one part one. The data obtained were analyzed using ANOVA and if there were differences between treatments it was then followed by Least Significant Difference (LSD). The second stage of this study were using goat milk kefir prepared using the best treatment of stage one part two as samples. The variable observed was molecular weight of β-lactoglobulin using electrophoresis method. β-lactoglobulin confirmation test using Western Blot test and β-lactoglobulin content was measured using ELISA method. Randomized Block Design was used as the experimental design with four replications. The goat milk kefir was prepared by incorporating 4% (w/v) kefir grain and goat milk pasteurized (0), incubated 6, 12, 18 and 24 hours respectively at room temperature. Data obtained were analyzed using ANOVA and if there were differences it will be continued using Least Significant Difference (LSD). The third stage of this study was a survey on consumers` preference of goat milk kefir in East Java. Consumers of this product in East Java were chosen as sample using purposive sampling for its location and accidental sampling for respondents. The survey instrument was a questionnaire form with Likert scale. The factors affecting the buying of this product were safety guarantee (X 1 ), sociological satisfaction (X 2 ), satisfaction (X 3 ), exclusiveness personal pride of products (X 4 ) and actualization (X 5 ). Factors which affected consumers` preference were halal (X 1 ), ingredient (X 2 ), nutritive value (X 3 ), health (X 4 ), habit (X 5 ) and nature of product (X6). The factors analysis model was Xi=A i1 F1 +A i2 F2+A i3 F 3 +.....+AimF m +V i U i . The additional variables which affected the discussion of either buying or consumers preference were test using multiple linear regression which its mathematic formula was Y = a+β 1 X 1 + β 2 X 2 + β 3 X 3 + β 4 X 4 + ......+β n X n +e. The research results of stage one part one showed that kefir grain percentage incorporation with 24 hours incubation gave high significantly effect (p < 0,01) on pH, acidity, viscosity and protein content. Goat milk kefir prepared by incorporating 5 % kefir grain was pH 3.63 ± 0.25, and highest acidity and viscosity were 2.28 ± 0.06 % and 150.75 ± 39.38 cP. Whilst protein content of samples by incorporating 4% kefir grain was 4.54 ± 0.07%. Based on the effectively index test the best treatment was goat milk kefir prepared by incorporating 4 % (w/v) kefir grain. The results of second part of first stage showed that difference incubation times gave high significant (p < 0.01) effect on pH and viscosity content. The lowest pH value was found in samples incubated for 24 hours (3.70 ± 0.06) while the highest acidity and viscosity within this sample were 2.31 ± 0.17 and 145.88 ± 3.48 cP respectively. The protein content of samples incubated for 18 hours was 4.54 ± 0.15 %. The photograph of electrophoresis analysis of β -lactoglobulin in kefir could be obtained using acrylamid 12% at lower gel and 10% for upper gel, and its molecular weight was18.56 kDa. Western Blot test was capable to identity β -lactoglobulin up to 6 hours incubation time. The incubation time highly significant affected (p < 0.01) on β -lactoglobulin. Incubation of 24 hours showed the lowest β -lactoglobulin content (0.351±0.066 ppm, while goat milk pasteurized (0) was 0.605±0.014 ppm. The
| Item Type: | Thesis (Doctor) |
|---|---|
| Identification Number: | DES/641.371 7/THO/f/061202011 |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food |
| Divisions: | S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | Endro Setyobudi |
| Date Deposited: | 13 Feb 2013 13:38 |
| Last Modified: | 13 Feb 2013 13:38 |
| URI: | http://repository.ub.ac.id/id/eprint/161096 |
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