Jovanda, Rizky Segha (2019) Karakteristik Kefir Air Rambut Jagung (Zea mays L.) dengan Variasi Penambahan Konsentrasi Gula dan Start. Sarjana thesis, Universitas Brawijaya.
Abstract
Tren pangan fungsional pada era modern di Indonesia terus mengalami peningkatan, didukung dengan meningkatnya tingkat konsumsi masyarakat terhadap makanan dan minuman yang mempunyai fungsi terhadap kesehatan. Pangan fungsional berkaitan dengan pola hidup sehat, dimana makanan dan minuman tidak hanya memberikan nilai lebih berupa zat gizi melainkan juga kandungan zat-zat non gizi. Kefir air merupakan salah satu pangan fungsional yang terbuat dari larutan air gula dan bibit kefir dalam bentuk kristal alga dengan kandungan bakteri dan khamir yang difermentasi hingga terasa aroma khas yeasty. Penelitian ini menggunakan gula pasir putih dan rambut jagung sebagai bahan baku pembuatan kefir air. Metode penelitian yang digunakan yaitu Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 2 faktor, yaitu penambahan gula (8% dan 10%) dan starter (5%, 7,5% dan 10%). Dari kedua faktor tersebut diperoleh 6 kombinasi perlakuan yang diulang sebanyak 3 kali, sehingga didapatkan 18 kali satuan percobaan. Analisis yang dilakukan meliputi total bakteri asam laktat (BAL), total khamir, derajat keasaman (pH), total asam dan aktivitas antioksidan metode DPPH. Data yang diperoleh dari hasil penelitian dianalisis dengan metode analisis ragam (ANOVA) dengan selang kepercayaan 5%, jika terdapat perbedaan antar perlakuan maka dilanjutkan uji lanjut BNT (Beda Nyata Terkecil) 5%. Pemilihan perlakuan terbaik menggunakan metode Multiple Attribute dan hasilnya dibandingkan dengan kefir air sebagai kontrol, serta keduanya dilakukan uji kadar etanol. Hasil penelitian menunjukkan bahwa perlakuan penambahan gula dan starter berpengaruh nyata (α=0,05) terhadap parameter total BAL, total khamir, pH, total asam dan nilai IC50. Didapatkan perlakuan terbaik kefir air rambut jagung dengan penambahan gula dan starter sebesar masing-masing 10% yang kemudian dibandingkan dengan kefir air. Hasil perbandingan menunjukkan kefir rambut jagung berbeda signifikan (p<0,05) dari kefir air dengan karakteristik total BAL 2,12 x 106 CFU/mL; total khamir 3,96 x 105 CFU/mL; pH 3,93; total asam 1,19%, nilai IC50 70,475 ppm dan kadar etanol <LOQ.
English Abstract
The trend of functional food in modern era has continues to increase, probably because of people tendency to be more consumptive about food and beverages that improve our health. Functional food is related to people’s healthy lifestyle where food and drinks not only provide more value in the form of nutrients but also non-nutritional intake. Water kefir is one of the functional foods from a sugar water solution and the addition of kefir grains in the form of crystal alga containing bacteria and yeast with fermentation until forms a distinctive yeasty aroma. This research uses white sugar and corn silk as ingredients for making kefir water. The research method used is Factor Randomized Block Design (RAK) with 2 factors, which are variation of sugar addition (8% and 10%) and addition of starter (5%, 7,5%, and 10%) to get 6 combination of treatment with 3 replicates (18 units). Lactic acid bacteria (LAB), total yeast, acidity level (pH), total acid, and antioxidant activity (DPPH method) were analyzed to obtained data. The data then analyzed using ANOVA (Analysis of Variance) with 5% confidence interval. If there is significant difference between the data then LSD (Least Significance Different) 5% test is conducted. Selection of the best treatment were done using Zeleny method and the result will be compared with water kefir as acontrol and ethanol levels are tested. The result showed that the addition of sugar and starter treatment gave significant effect (α=0,05) to the total lactic acid bacteria (LAB), total yeast, acidity level (pH), total acid and IC50 value. The best treatment of water kefir made from corn silk obtained with additions of sugar and starter 10% then compared with water kefir. The comparison showing that the characteristics of corn silk kefir had better (p<0,05) characterization or significally different than water kefir with total lactic acid bacteria 2,12 x 106 CFU/mL; total yeast 3,96 x 105 CFU/mL; pH 3,93; total acid 1,19%, IC50 value 70,475 ppm and ethanol levels <LOQ.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/467/052002447 |
| Uncontrolled Keywords: | antioksidan, gula, kefir air, rambut jagung, starter-antioxidant, corn silk, starter, sugar, water kefir |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products > 664.72 Milling and milling products > 664.724 Corn |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:37 |
| Last Modified: | 10 Aug 2020 07:37 |
| URI: | http://repository.ub.ac.id/id/eprint/179934 |
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