Wibisanti, Gadis Ayu (2018) Studi Pembuatan Kefir Nira Tebu (Saccharum Officinarum L.) (Pengaruh Konsentrasi Gula Dan Lama Fermentasi). Sarjana thesis, Universitas Brawijaya.
Abstract
Kefir air merupakan minuman fermentasi yang menggunakan larutan sukrosa dengan penambahan berbagai buah kering dan buah segar sebagai medium fermentasi. Salah satu medium alternatif yang berpotensi menjadi medium tumbuh baru bibit kefir air adalah nira tebu. Kandungan gula yang tinggi dalam nira tebu dapat dimanfaatkan sebagai substrat bagi mikroorganisme dalam proses fermentasi kefir air. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi gula, lama fermentasi, serta interaksi antara kedua perlakuan terhadap produk akhir kefir nira tebu berdasarkan sifat fisik, kimia, mikrobiologi, dan organoleptik. Metode penelitian yang digunakan yaitu Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor I adalah konsentrasi gula (10% dan 20% brix) dan faktor II adalah lama fermentasi (18, 21, dan 24 jam) yang diulang sebanyak 3 kali. Data hasil pengamatan dianalisis stasistik menggunakan Analysis of Variance (ANOVA) dengan selang kepercayaan 5%. Kemudian dilakukan uji lanjut dengan menggunakan uji BNT (Beda Nyata Terkecil) atau uji DMRT (Duncan Multiple Range Test) dengan selang kepercayaan 5%. Penentuan perlakuan terbaik berdasarkan metode Multiple attribute Zeleny. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi gula dan lama fermentasi berpengaruh nyata (α = 5%) terhadap total bakteri asam laktat, total khamir, pH, total asam, total gula, dan total padatan terlarut kefir nira tebu. Interaksi antara 2 faktor berpengaruh nyata terhadap total gula dan total padatan terlarut. Perlakuan terbaik kefir nira tebu terdapat pada penggunaan konsentrasi gula 20% brix dengan lama fermentasi 21 jam. Sampel perlakuan terbaik mengandung total BAL 6,2 x 108 cfu/ml, total khamir 4,9 x 108 cfu/ml, pH 3,17, total asam 0,50%, total gula 16,99%, dan total padatan terlarut sebesar 17,13% brix, parameter aroma 3,600 (netral), parameter warna 3,525 (netral), parameter rasa 4,400 (suka), dan parameter keseluruhan 4.100 (suka).
English Abstract
Water kefir is a fermented beverage that uses sucrose solution with various dried fruits and fresh fruits as the medium of fermentation. Sugar cane juice is a potential growth medium for water kefir grains. High sugar content in sugar cane juice can be used as substrate for microorganisms in water kefir fermentation. The research aimed to determine the effect of sugar concentration, fermentation time, and interaction between two factors to sugar cane juice kefir based on physical, chemical, microbiological, and organoleptic properties. Factorial Randomized Block Design with 2 factors was used in this research. The first factor was sugar concentration (10% and 20% brix) and the second factor was fermentation’s time (18, 21, and 24 hours), with 3 replication. The observed data were analyzed statistically using Analysis of Variance (ANOVA) with 5% confidence interval. Then tested using LSD (Least Significance Different) test or DMRT (Duncan Multiple Range Test) with 5% confidence interval. Determination of best treatment based on Multiple attribute zeleny method. The results showed that treatment of sugar concentration and fermentation time significantly effect (α = 5%) to total lactic acid bacteria, total yeast, pH, total acid, total sugar, and total dissolved solids of sugarcane kefir. The interaction between 2 factors had significant effect to total sugar and total dissolved solids. The best treatment of sugar cane juice kefir was obtained in 20% brix sugar concentration with 21 hours fermentation time. Sample of the best treatment had total LAB 6.2 x 108 cfu/ml, total yeast 4,9 x 108 cfu/ml, pH 3,17, total acid 0.50%, total sugar 16.99%, and total soluble solids of 17.13% brix, aroma parameters 3,600 (neutral), color parameters 3,525 (neutral), flavor parameters 4,400 (like), and overall parameters 4,100 (like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/313/051808273 |
| Uncontrolled Keywords: | Kefir Nira Tebu, Konsentrasi Gula, Lama Fermentasi, Nira Tebu / Fermentation Time, Sugar Cane Juice, Sugar Concentration, Sugar Cane Juice Kefir |
| Subjects: | 600 Technology (Applied sciences) > 633 Field and plantation crops > 633.6 Sugar, syrup, starch crop > 633.61 Sugarcane |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 15 Oct 2019 02:25 |
| Last Modified: | 01 Jul 2022 07:42 |
| URI: | http://repository.ub.ac.id/id/eprint/166045 |
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