?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=OPTIMASI+PRODUKSI+MINUMAN+PROBIOTIK+KEFIR+BERBAHAN+%0D%0ABAKU+KOLOSTRUM+SAPI&rft.creator=Siwi+Meutia+Sadewi%2C+1517011123&rft.subject=540+Kimia+dan+ilmu+yang+berhubungan&rft.description=Kefir+merupakan+salah+satu+minuman+probiotik+yang+baik+untuk+kesehatan.+Kefir+%0D%0Adapat+dibuat+dari+susu+sapi%2C+susu+kambing%2C+ataupun+susu+kedelai.+Pada+penelitian+%0D%0Aini%2C+kolostrum+sapi+pemerahan+pertama+digunakan+sebagai+bahan+baku+pembuatan+%0D%0Akefir.+Penelitian+ini+bertujuan+untuk+mengetahui+kondisi+optimum+fermentasi+kefir+%0D%0Akolostrum+sapi+dan+pengaruh+suhu%2C+waktu+fermentasi%2C+serta+konsentrasi+bibit+kefir+%0D%0Aterhadap+kadar+protein%2C+lemak%2C+total+asam%2C+dan+jumlah+bakteri+asam+laktat.+Metode+%0D%0Ayang+digunakan+pada+penelitian+ini+meliputi+analisis+protein+dengan+metode+%0D%0Akjedahl%2C+analisis+lemak+dengan+metode+sokhletasi+dan+Babcock%2C+analisis+total+asam+%0D%0Alaktat+dengan+metode+titrasi%2C+dan+analisis+bakteri+asam+laktat+dengan+metode+TPC+%0D%0A(Total+Plate+Count).+Keseluruhan+data+yang+diperoleh+dianalisis+menggunakan+%0D%0AAnova.+Hasil+penelitian+menunjukkan+bahwa+kadar+protein+tertinggi+kefir+%0D%0Akolostrum+sapi+adalah+pada+variasi+bibit+10%25%2C+suhu+37+oC%2C+dan+waktu+fermentasi+24+%0D%0Ajam+yaitu+21%2C7100%25.+Kadar+lemak+terendah+pada+bibit+10%25%2C+suhu+37+oC%2C+dan+waktu%0D%0Afermentasi+24+jam+yaitu+0%2C3728+%25.+Kadar+total+asam+laktat+tertinggi+terdapat+pada+%0D%0Avariasi+bibit+10%25%2C+suhu+37+oC%2C+dan+waktu+fermentasi+24+jam+yaitu+1%2C4569%25.+%0D%0ASedangkan+kadar+total+bakteri+asam+laktat+tertinggi+pada+variasi+bibit+10%25%2C+suhu+37%0D%0AoC%2C+dan+waktu+fermentasi+24+jam+yaitu+16%2C0+x+107+CFU%2Fml.+Berdasarkan+hasil+yang+%0D%0Adiperoleh+dapat+disimpulkan+bahwa+adanya+variasi+waktu+fermentasi%2C+suhu+%0D%0Afermentasi+dan+konsentrasi+bibit+kefir+tidak+terlalu+berpengaruh+nyata+(%CE%B1+%3E+0%2C05)+%0D%0Aterhadap+kadar+protein%2C+lemak%2C+total+asam+laktat%2C+dan+total+bakteri+asam+laktat+pada+%0D%0Afermentasi+kefir+kolostrum+sapi.%0D%0AKata+Kunci+%3A+Minuman+Probiotik%2C+Fermentasi%2C+Kefir%2C+Kolostrum+Sapi%0D%0A%0D%0AKefir+is+one+of+the+good+probiotic+drinks+for+health.+Kefir+can+be+made+from+cow's+%0D%0Amilk%2C+goat's+milk+or+soy+milk.+In+this+research%2C+the+first+cow+milk+colostrum+was+%0D%0Aused+as+raw+material+for+making+kefir.+The+aim+of+this+research+was+to+determine+%0D%0Athe+optimum+condition+of+kefir+bovine+colostrum+fermentation+and+the+effect+of+%0D%0Atemperature%2C+fermentation+time%2C+and+concentration+of+kefir+seedlings+on+protein%2C+fat%2C+%0D%0Atotal+acid%2C+and+the+number+of+lactic+acid+bacteria.+The+method+used+in+this+study+%0D%0Aincluded+protein+analysis+with+the+kjedahl+method%2C+fat+analysis+with+soxhletation+%0D%0Aand+Babcock+methods%2C+total+analysis+of+lactic+acid+by+titration+method%2C+and+analysis+%0D%0Aof+lactic+acid+bacteria+by+the+TPC+(Total+Plate+Count)+method.+Then%2C+all+data+%0D%0Aobtained+were+analyzed+using+Anova.+The+results+showed+that+the+highest+protein+%0D%0Acontent+of+kefir+cow+colostrum+was+in+the+variation+of+10%25+seeds%2C+temperature+37+%0D%0AoC%2C+and+24+hour+fermentation+time+which+was+21.7100%25.+Where+as+the+lowest+fat+%0D%0Acontent+in+the+seeds+is+10%25%2C+the+temperature+37+oC%2C+and+the+fermentation+time+was+%0D%0A24+hours%2C+which+was+0.3728%25.+The+highest+total+lactic+acid+levels+were+found+in+%0D%0A10%25+seed+varieties%2C+37+oC%2C+and+24+hour+fermentation+time+at+1.4569%25.+While+the+%0D%0Ahighest+total+levels+of+lactic+acid+bacteria+in+the+variation+of+10%25+seed%2C+temperature+%0D%0A37+oC%2C+and+24+hour+fermentation+time+was+16.0+x+107+CFU%2FmL.+Based+on+the+%0D%0Aresults%2C+it+can+be+concluded+that+the+variation+in+fermentation+time%2C+fermentation+%0D%0Atemperature+and+kefir+seed+concentration+did+not+significantly+influence+(%CE%B1+%3E+0.05)+%0D%0Aon+protein%2C+fat%2C+total+lactic+acid%2C+and+total+lactic+acid+bacteria+in+the+kefir+%0D%0Afermentation+of+cow+colostrum.%0D%0AKeywords+%3A+Probiotic+Drinks%2C+Fermentation%2C+Kefir%2C+Cow+Colostrum&rft.publisher=Fakultas+Matematika+dan+Ilmu+Pengetahuan+Alam&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56552%2F1%2F1.%2520ABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56552%2F2%2F2.%2520SKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56552%2F3%2F3.%2520SKRIPSI%2520FULL%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Siwi+Meutia+Sadewi%2C+1517011123++(2019)+OPTIMASI+PRODUKSI+MINUMAN+PROBIOTIK+KEFIR+BERBAHAN+BAKU+KOLOSTRUM+SAPI.++Fakultas+Matematika+dan+Ilmu+Pengetahuan+Alam%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F56552%2F