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<http://digilib.unila.ac.id/id/eprint/56552> <http://purl.org/dc/terms/title> "OPTIMASI PRODUKSI MINUMAN PROBIOTIK KEFIR BERBAHAN \r\nBAKU KOLOSTRUM SAPI"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/56552> <http://purl.org/ontology/bibo/abstract> "Kefir merupakan salah satu minuman probiotik yang baik untuk kesehatan. Kefir \r\ndapat dibuat dari susu sapi, susu kambing, ataupun susu kedelai. Pada penelitian \r\nini, kolostrum sapi pemerahan pertama digunakan sebagai bahan baku pembuatan \r\nkefir. Penelitian ini bertujuan untuk mengetahui kondisi optimum fermentasi kefir \r\nkolostrum sapi dan pengaruh suhu, waktu fermentasi, serta konsentrasi bibit kefir \r\nterhadap kadar protein, lemak, total asam, dan jumlah bakteri asam laktat. Metode \r\nyang digunakan pada penelitian ini meliputi analisis protein dengan metode \r\nkjedahl, analisis lemak dengan metode sokhletasi dan Babcock, analisis total asam \r\nlaktat dengan metode titrasi, dan analisis bakteri asam laktat dengan metode TPC \r\n(Total Plate Count). Keseluruhan data yang diperoleh dianalisis menggunakan \r\nAnova. Hasil penelitian menunjukkan bahwa kadar protein tertinggi kefir \r\nkolostrum sapi adalah pada variasi bibit 10%, suhu 37 oC, dan waktu fermentasi 24 \r\njam yaitu 21,7100%. Kadar lemak terendah pada bibit 10%, suhu 37 oC, dan waktu\r\nfermentasi 24 jam yaitu 0,3728 %. Kadar total asam laktat tertinggi terdapat pada \r\nvariasi bibit 10%, suhu 37 oC, dan waktu fermentasi 24 jam yaitu 1,4569%. \r\nSedangkan kadar total bakteri asam laktat tertinggi pada variasi bibit 10%, suhu 37\r\noC, dan waktu fermentasi 24 jam yaitu 16,0 x 107 CFU/ml. Berdasarkan hasil yang \r\ndiperoleh dapat disimpulkan bahwa adanya variasi waktu fermentasi, suhu \r\nfermentasi dan konsentrasi bibit kefir tidak terlalu berpengaruh nyata (α > 0,05) \r\nterhadap kadar protein, lemak, total asam laktat, dan total bakteri asam laktat pada \r\nfermentasi kefir kolostrum sapi.\r\nKata Kunci : Minuman Probiotik, Fermentasi, Kefir, Kolostrum Sapi\r\n\r\nKefir is one of the good probiotic drinks for health. Kefir can be made from cow's \r\nmilk, goat's milk or soy milk. In this research, the first cow milk colostrum was \r\nused as raw material for making kefir. The aim of this research was to determine \r\nthe optimum condition of kefir bovine colostrum fermentation and the effect of \r\ntemperature, fermentation time, and concentration of kefir seedlings on protein, fat, \r\ntotal acid, and the number of lactic acid bacteria. The method used in this study \r\nincluded protein analysis with the kjedahl method, fat analysis with soxhletation \r\nand Babcock methods, total analysis of lactic acid by titration method, and analysis \r\nof lactic acid bacteria by the TPC (Total Plate Count) method. Then, all data \r\nobtained were analyzed using Anova. The results showed that the highest protein \r\ncontent of kefir cow colostrum was in the variation of 10% seeds, temperature 37 \r\noC, and 24 hour fermentation time which was 21.7100%. Where as the lowest fat \r\ncontent in the seeds is 10%, the temperature 37 oC, and the fermentation time was \r\n24 hours, which was 0.3728%. The highest total lactic acid levels were found in \r\n10% seed varieties, 37 oC, and 24 hour fermentation time at 1.4569%. While the \r\nhighest total levels of lactic acid bacteria in the variation of 10% seed, temperature \r\n37 oC, and 24 hour fermentation time was 16.0 x 107 CFU/mL. Based on the \r\nresults, it can be concluded that the variation in fermentation time, fermentation \r\ntemperature and kefir seed concentration did not significantly influence (α > 0.05) \r\non protein, fat, total lactic acid, and total lactic acid bacteria in the kefir \r\nfermentation of cow colostrum.\r\nKeywords : Probiotic Drinks, Fermentation, Kefir, Cow Colostrum"^^<http://www.w3.org/2001/XMLSchema#string> .
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