?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+WAKTU+FERMENTASI+PADA+CURD+DAN+WHEY+KEFIR+%0D%0AHASIL+FERMENTASI+SUSU+KEDELAI+DAN+AKTIVITASNYA+%0D%0ADALAM+PENURUNAN+KADAR+KOLESTEROL&rft.creator=%09Putpita+%2C+Sari%09&rft.subject=500+ilmu+pengetahuan+alam+dan+matematika&rft.subject=540+Kimia+dan+ilmu+yang+berhubungan&rft.description=Kefir+merupakan+minuman+fermentasi+yang+dibuat+dari+susu+dengan+penambahan+%0D%0Abibit+kefir+menjadi+minuman+probiotik+yang+bermanfaat+bagi+kesehatan+seperti+%0D%0Aantibakteri%2C+antikolesterol%2C+antidiabetes%2C+antioksidan%2C+serta+mengandung+nutrisi+%0D%0Atinggi.+++Pembuatan+kefir+dapat+menggunakan+bahan+dasar+dari+susu+kambing%2C+susu+%0D%0Asapi+maupun+susu+nabati+seperti+susu+kedelai+dan+susu+kacang+hijau.++Penelitian+ini+%0D%0Abertujuan+untuk+mengetahui+pengaruh+waktu+fermentasi+dan+jenis+kefir+(curd+dan+%0D%0Awhey)+asal+susu+kedelai+yang+difermentasi+selama+24%2C+36%2C+dan+72+jam+terhadap+nilai+%0D%0ApH%2C+total+asam+laktat%2C+total+bakteri+asam+laktat%2C+dan+aktivitasnya+dalam+menurunkan+%0D%0Akadar+kolesterol.++Metode+yang+digunakan+pada+penelitian+ini+meliputi+fermentasi+%0D%0Asusu+kedelai+dengan+bibit+kefir+5%25%2C+pengujian+nilai+pH+dengan+pH+meter%2C+analisis+%0D%0Atotal+asam+laktat+dengan+metode+titrasi%2C+analisis+bakteri+asam+laktat+dengan+metode+%0D%0ATPC+(Total+Plate+Count)%2C+serta+uji+aktivitas+penurunan+kadar+kolesterol+dengan+%0D%0Ametode+Rudel-Morris+dan+Zak+yang+diukur+menggunakan+spektrofotometer+UV%0D%0AVis.++Hasil+penelitian+menunjukkan+bahwa+nilai+pH%2C+total+asam+laktat+dan+total+%0D%0Abakteri+asam+laktat+relatif+lebih+baik+pada+curd+kefir+susu+kedelai+fermentasi+72+jam+%0D%0Ayaitu+3%2C97%2C+0%2C96%25%2C+dan+15%2C55+%C3%97+107+CFU%2FmL.++Variasi+waktu+fermentasi+dan+jenis+%0D%0Akefir+yang+digunakan+memberikan+pengaruh+yang+signifikan+(p%3C0%2C05)+terhadap+%0D%0Apenurunan+nilai+pH+serta+peningkatan+total+asam+laktat+dan+total+bakteri+asam+laktat.++%0D%0APada+whey+fermentasi+24+jam+dan+curd+fermentasi+36+jam+memiliki+kemampuan+%0D%0Atertinggi+dalam+menurunkan+kolesterol+sebesar+44%2C03%25+dan+44%2C05%25.++Hasil+ini+%0D%0Amembuktikan+bahwa+whey+dan+curd+kefir+susu+kedelai+memiliki+potensi+sebagai+%0D%0Apenurun+kolesterol.+%0D%0AKata+kunci%3A+fermentasi%2C+kefir%2C+susu+kedelai%2C+curd+dan+whey%2C+penurunan+kolesterol++%0D%0AKefir+is+a+fermented+beverage+made+from+milk+with+the+addition+of+kefir+seeds%2C+a+%0D%0Aprobiotic+drink+that+has+health+benefits+such+as+antibacterial%2C+anticholesterol%2C+%0D%0Aantidiabetic%2C+antioxidant%2C+and+contains+high+nutrients.+++Kefir+can+be+made+from+%0D%0Agoat's+milk%2C+cow's+milk+or+vegetable+milk+such+as+soy+milk+and+mung+bean+milk.++%0D%0AThis+study+aims+to+determine+the+effect+of+fermentation+time+and+type+of+kefir+(curd+%0D%0Aand+whey)+from+soy+milk+fermented+for+24%2C+36+and+72+hours+on+pH+value%2C+total+lactic+%0D%0Aacid%2C+total+lactic+acid+bacteria%2C+and+its+activity+in+reducing+cholesterol+levels.++The+%0D%0Amethods+used+in+this+study+include+fermentation+of+soy+milk+with+5%25+kefir+seeds%2C+%0D%0Atesting+the+pH+value+with+a+pH+meter%2C+analyzing+total+lactic+acid+with+the+titration+%0D%0Amethod%2C+analyzing+lactic+acid+bacteria+with+the+TPC+(Total+Plate+Count)+method%2C+%0D%0Aand+cholesterol-lowering+activity+test+using+Rudel-Morris+and+Zak+methods+%0D%0Ameasured+using+UV-Vis+spectrophotometer.++The+results+showed+that+the+pH+value%2C+%0D%0Atotal+lactic+acid+and+total+lactic+acid+bacteria+were+relatively+better+in+72-hour+%0D%0Afermented+soy+milk+kefir+curd%2C+namely+3.97%2C+0.96%25%2C+and+15.55+%C3%97+107+CFU%2FmL.++The+%0D%0Avariation+of+fermentation+time+and+type+of+kefir+used+gave+a+significant+effect+%0D%0A(p%3C0.05)+on+the+decrease+of+pH+value+as+well+as+the+increase+of+total+lactic+acid+and+%0D%0Atotal+lactic+acid+bacteria.++The+24-hour+fermented+whey+and+36-hour+fermented+curd+%0D%0Ahad+the+highest+ability+to+reduce+cholesterol+by+44.03%25+and+44.05%25.++These+results+%0D%0Aprove+that+whey+and+curd+kefir+soy+milk+have+the+potential+as+cholesterol-lowering.+%0D%0AKeywords%3A+fermentation%2C+kefir%2C+soy+milk%2C+curd+and+whey%2C+lowering+cholesterol&rft.publisher=MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM+&rft.date=2024-04-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85373%2F1%2FPutpita%2520Sari_1917011045_Skripsi%2520Abstrak%2520-%2520Putpita%2520Sari%2520%25281%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85373%2F2%2FPutpita%2520Sari_1917011045_Skripsi%2520tanpa%2520Lampiran%2520-%2520Putpita%2520Sari.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85373%2F3%2FPutpita%2520Sari_1917011045_Skripsi%2520tanpa%2520BAB%2520IV%2520-%2520Putpita%2520Sari.pdf&rft.identifier=+++Putpita+%2C+Sari+++(2024)+PENGARUH+WAKTU+FERMENTASI+PADA+CURD+DAN+WHEY+KEFIR+HASIL+FERMENTASI+SUSU+KEDELAI+DAN+AKTIVITASNYA+DALAM+PENURUNAN+KADAR+KOLESTEROL.++MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM+%2C+UNIVERSITAS+LAMPUNG+.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F85373%2F