YOANDA , WIDIADITA (2022) KARAKTERISTIK FISIKOKIMIA, ORGANOLEPTIK, MIKROBIOLOGI DAN UJI AKTIVITAS ANTI BAKTERI PADA MINUMAN PROBIOTIK KEFIR BERBAHAN BAKU SUSU SAPI MURNI DAN SUSU KEDELAI. FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM , UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Kefir dikenal sebagai minuman probiotik andalan karena mengandung berbagai jenis bakteri baik. Kefir dapat dibuat dari berbagai jenis susu, seperti susu sapi dan susu kedelai. Penelitian ini bertujuan untuk menganalisis karakteristik minuman probiotik berupa kefir curd dan whey asal susu sapi murni dan kedelai yang difermentasi selama 24, 36 dan 72 jam dengan menganalisis sifat fisikokimia, mikrobiologi, organoleptik dan antibakteri sesuai dengan standar Codex Stan 243- 2003. Metode yang digunakan dalam penelitian ini meliputi pembuatan susu kedelai, pasteurisasi susu sapi dan kedelai, pembuatan kefir, pengujian nilai pH, viskositas, total asam laktat, analisis kadar protein, total padatan, kadar alkohol, total bakteri asam laktat dan khamir serta uji aktivitas antibakteri. Hasil penelitian dengan kondisi optimum pada kefir asal susu sapi jenis curd yaitu CS.3 dengan nilai pH 3,47; viskositas 2,08; total asam laktat 0,83 %; kadar lemak total 2,89%; kadar protein 17,12%; total padatan 3%, kadar alkohol 0,97%; total bakteri asam laktat 305 x 105 cfu/mL; total khamir 148 x 105 cfu/mL; aktivitas antibakteri terhadap E.coli 1,50 cm dan terhadap S.aureus sebesar 1,23 cm. Sementara itu kondisi optimum pada kefir asal susu sapi jenis whey yaitu WS.3 dengan nilai pH 3,71; viskositas 1,57; total asam laktat 1,13 %; kadar lemak total 2,57%; kadar protein 17,30%; total padatan 4,43%, kadar alkohol 0,96%; total bakteri asam laktat 249 x 105 cfu/mL; total khamir 390 x 105 cfu/mL; aktivitas antibakteri terhadap E.coli 0,80 cm dan terhadap S.aureus sebesar 1,01 cm. Sedangkan kondisi optimum pada kefir asal susu kedelai jenis curd yaitu CK.3 dengan nilai pH 3,38; viskositas 1,83; total asam laktat 1,03 %; kadar lemak total 2,57%; kadar protein 16,91%; total padatan 2,66%, kadar alkohol 0,97%; total bakteri asam laktat 289 x 105 cfu/mL; total khamir 167 x 105 cfu/mL; aktivitas antibakteri terhadap E.coli 0,90 cm dan terhadap S.aureus sebesar 1,21 cm. Kondisi optimum pada kefir asal susu kedelai jenis whey yaitu WK.3 dengan nilai pH 3,56; viskositas 1,32; total asam laktat 1,09%; kadar lemak total 2,57%; kadar protein 17,74%; total padatan 3,36%, kadar alkohol 0,97%; total bakteri asam laktat 371 x 105 cfu/mL; total khamir 291 x 105 cfu/mL; aktivitas antibakteri terhadap E.coli 0,65 cm dan terhadap S.aureus sebesar 1,33 cm. Kata kunci : kefir, susu sapi, susu kedelai, whey, curd, antibakteri. Kefir is known as a mainstay probiotic drink because it contains various types of good bacteria. Kefir can be made from various types of milk, such as cow's milk and soy milk. This study aims to analyze the characteristics of probiotic drinks in the form of kefir curd and whey from pure cow's milk and soybeans which were fermented for 24, 36 and 72 hours by analyzing the physicochemical, microbiological, organoleptic and antibacterial properties according to Codex Stan 243-2003 standards. The methods used in this study included making soy milk, pasteurizing cow's milk and soybeans, making kefir, testing the pH value, viscosity, total lactic acid, analysis of protein content, total solids, alcohol content, total lactic acid bacteria and yeast and antibacterial analysis. The results of the study with the optimum conditions on kefir from cow's milk curd type were CS.3 with a pH value of 3.47; viscosity 2.08; total lactic acid 0.83%; total fat content 2.89%; protein content 17.12%; total solids 3%, alcohol content 0.97%; total lactic acid bacteria 305 x 105 cfu/mL; total yeast 148 x 105 cfu/mL; antibacterial activity against E.coli 1.50 cm and 1.23 cm against S.aureus. Meanwhile, the optimum conditions for kefir from whey were cow's milk, namely WS.3 with a pH value of 3.71; viscosity 1.57; total lactic acid 1.13%; total fat content 2.57%; protein content 17.30%; total solids 4.43%, alcohol content 0.96%; total lactic acid bacteria 249 x 105 cfu/mL; total yeast 390 x 105 cfu/mL; antibacterial activity against E.coli 0.80 cm and 1.01 cm against S.aureus. While the optimum conditions for kefir from soy milk are curd types, namely CK.3 with a pH value of 3.38; viscosity 1.83; total lactic acid 1.03%; total fat content 2.57%; protein content 16.91%; total solids 2.66%, alcohol content 0.97%; total lactic acid bacteria 289 x 105 cfu/mL; total yeast 167 x 105 cfu/mL; antibacterial activity against E.coli 0.90 cm and 1.21 cm against S.aureus. The optimum conditions for kefir from whey-type soy milk are WK.3 with a pH value of 3.56; viscosity 1.32; total lactic acid 1.09%; total fat content 2.57%; protein content 17.74%; total solids 3.36%, alcohol content 0.97%; total lactic acid bacteria 371 x 105 cfu/mL; total yeast 291 x 105 cfu/mL; antibacterial activity against E.coli 0.65 cm and 1.33 cm against S.aureus. Keywords: kefir, cow's milk, soy milk, whey, curd, antibacterial.
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 500 ilmu pengetahuan alam dan matematika 500 ilmu pengetahuan alam dan matematika > 540 Kimia dan ilmu yang berhubungan |
| Program Studi: | FAKULTAS MIPA > Prodi Kimia |
| Pengguna Deposit: | 2301533775 . Digilib |
| Date Deposited: | 05 Jun 2023 08:38 |
| Terakhir diubah: | 05 Jun 2023 08:38 |
| URI: | http://digilib.unila.ac.id/id/eprint/71646 |
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