Pengaruh lama fermentasi terhadap nilai PH, total asam, jumlah mikroba, protein, dan kadar alkohol kefir susu kacang kedelai (Glycine max (l)merill)

Zaini, Ziana Octa Faridah (2016) Pengaruh lama fermentasi terhadap nilai PH, total asam, jumlah mikroba, protein, dan kadar alkohol kefir susu kacang kedelai (Glycine max (l)merill). Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim.

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Abstract

INDONESIA:

Kefir susu kacang kedelai (Glycine max (L) Merill) merupakan salah satu produk dari fermentasi yang memanfaatkan Bakteri Asam Laktat dan khamir dalam proses pembuatannya. Kefir mempunyai manfaat bagi kesehatan antaralain dapat memperbaiki proses pencernaan dan mempunyai kandungan protein yang tinggi. Tujuan penelitian adalah mengetahui pengaruh lama fermentasi terhadap nilai pH, total asam, jumlah mikroba, protein dan kadar alkohol pada kefir susu kacang kedelai.

Penelitian ini menggunakan rancangan acak lengkap dengan 4 kali ulangan. Materi yang digunakan adalah susu kacang kedelai, starter kefir grains, dan gula dengan lama fermentasi 12 jam, 14 jam, 16 jam, dan 18 jam. Variabel yang diukur adalah pH menggunakan pH meter, total asam menggunakan titrasi, jumlah mikroba menggunakan metode TPC (Total Plate Count), protein menggunakan metode biuret, dan kadar alkohol menggunakan metode GC (kromatografi gas). Analisa data menggunakan Analisa varians (ANOVA) one way. Apabila ada pengaruh perlakuan terhadap variabel yang diukur, dilanjutkan dengan uji Tukey pada taraf 5%.

Hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh tidak nyata terhadap nilai pH, total asam, jumlah mikroba, dan kadar protein. Nilai pH terendah 3.80, total asam meningkat hingga 1.69% pada perlakuan 18 jam. Jumlah mikroba terendah pada perlakuan 12 jam 2,38x108 (cfu/ml) dan tertinggi pada 18 jam 9,68x108 (cfu/ml). Kadar protein terendah pada perlakuan 12 jam 4.12% dan tertinggi pada 18 jam 6.52%. Adapun kadar alkohol pada perlakuan 12 jam mengalami peningkatan sebesar 0.42% dan mengalami penurunan pada 18 jam menjadi 0.23%.

ENGLISH:

Soy milk kefir is one of the products of fermentation utilizing Lactic Acid Bacteria and yeasts in the manufacturing process. Kefir has advantage for health such us improving the digestive process and containing high protein. This research objectives were to know the effect of fermentation time on pH number, total acid, the number of microbes, protein and alcohol content in soy milk kefir.

This study used a randomized complete design with four replications. The materials were soy milk, kefir starter grains, and fermented sugar with 12 hours, 14 hours, 16 hours and 18 hours fermentation. The variable was measured using a pH meter pH, total acid using titration, the number of microbes using the TPC (Total Plate Count), the protein using biuret method, and alcohol content using GC (gas chromatography). Data were analyzed using analysis of variance (one way ANOVA). If there was any treatment effect of the variables measured, followed by Tukey's test at 5% level.

The result showed that the fermentation time unreally affected toward pH value, total acid, the number of microbes, and protein content. The lowest pH value was 3.80, total acid increased to 1.69% at 18 hours treatment. The lowest number of microbes was in treatment 12 hours 2,38x108 (cfu/ml) and the highest was at 18 hours 9,68x108 (cfu/ml). The lowest protein content was in treatment 12 hours of 4,12% and the highest was at 18 hours of 6,52%. The alcohol level in treatment 12 hours increased in the amount of 0,42% and decreased at 18 hours to 0,23%.

Item Type: Thesis (Undergraduate)
Supervisor: Harianie, Liliek and Barizi, Ahmad
Keywords: Lama Fermentasi; Kefir susu kacang kedelai; Fermentation time; Soymilk Kefir
Departement: Fakultas Sains dan Teknologi > Jurusan Biologi
Depositing User: Ike Lora Habibah
Date Deposited: 14 Mar 2017 01:18
Last Modified: 14 Mar 2017 01:18
URI: http://etheses.uin-malang.ac.id/id/eprint/5731

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