Pengaruh Penambahan Gula Merah Kelapa dan Waktu Penyimpanan yang Berbeda pada Seasoning Whey Kefir Susu Kambing
| Main Author: | Archadiya, Meilan |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Online Access: |
http://repository.ub.ac.id/184212/1/Meilan%20Archadiya.pdf http://repository.ub.ac.id/184212/ |
Daftar Isi:
- "This research consists of two experimental stages. Phase I research aims to determine the effect of adding different concentrations of coconut sugar solution in terms of pH, total lactic acid, protein content, Total Plate Count (TPC) and The Total Yeast and Mold Count (TYMC). Phase II research aims to determine pH, total lactic acid, protein content, TPC and TYMC at different seasoning types with different storage period at refrigerator temperature (4°C). This research was conducted from September to November 2020 at the Animal Products Technology Laboratory, Faculty of Animal Science and Quality and Food Safety Test Laboratory, Faculty of Agricultural Technology, Brawijaya University, Malang. The research method used is the laboratory experimental method. The phase I research of the study used a Completely Randomized Design (CRD) with 5 treatments and 6 replications, the treatments tested were goat milk whey kefir seasoning without treatment (P0), goat milk whey kefir seasoning with additional concentrations of coconut sugar solution 20% (P1), 30% (P2), 40% (P3), and 50% (P4). The phase II research used a Nested Completely Randomized Design with 2 factors, factor 1, namely the type of seasoning, goat milk whey kefir seasoning the best treatment from first phase experiment (A) and seasoning commercial (B), and factor 2, namely different storage period, 0 days (T0), 7 days (T1), 14 days (T2), 21 days (T3) and 28 days (T4) with 6 replications. The materials used in this study were goat milk whey kefir, spices (ginger, lime leaves, star anise and cardamom), salt and coconut sugar solution. The variables observed in this study consisted of pH, total lactic acid, protein content, TPC and TYMC. The data obtained from the research results in stage I and stage II were analyzed using Analysis of Variance (ANOVA) and if there were significant influence would tested by Duncan’s Multiple Range Test Method (DMRT) and Least Significant Differences (LSD). The results of the phase I study, namely the addition of different concentrations of coconut sugar solution resulted in a very significant difference (P<0.01) on the average pH, total lactic acid, protein content, TPC and TYMC. The best treatment in phase I research was further tested in phase II research. The results of the phase II study, namely the different types of seasoning, seasoning (A) and seasoning (B) gave very significant differences (P<0.01) on the average pH, total lactic acid, protein content, TPC and TYMC as well as the storage period treatment nests in seasoning types gave very significant differences (P<0.01) on the average pH, total lactic acid, protein content, TPC and TYMC for seasoning types with storage at refrigerator temperature (4°C). Based on the results of research regarding the addition of different concentrations of coconut sugar solution and storage period nested in types seasoning by referring to the Regulation of the Head of the Food Control Agency of the Republic of Indonesia Number 16 of 2016 concerning Criteria for Processed Food Ingredients for Seasoning and Ready-to-Use Condiments seen from the number of TPC, namely 103−104 cfu/ml, TYMC 102−103 cfu/ml, from this study it can be concluded that the phase I study of goat milk whey kefir seasoning with the addition of a concentration of 50% coconut sugar solution (P4) is the best treatment with the characteristics of an average pH of 4.36, total lactic acid 1.02%, protein content of 1.13%, TPC 3.45 log cfu/ml and TYMC of 2.76 log cfu/ml. Phase II research is a different type of seasoning, seasoning (A) is suitable for storage for a span of 14 days of storage (T2) at temperature refrigerator (4°C) with an average pH characteristic of 4.05, total lactic acid 1.32%, protein content of 0.93%, TPC 3.86 log cfu/ml, TYMC 2.99 log cfu/ml. Seasoning (B) is suitable for storage for 28 days of storage (T4) at temperature refrigerator (4°C) with characteristics of an average pH of 5.41, total lactic acid 0.82%, protein content of 9.45%, TPC 3,61 log cfu/ml and TYMC 0.31 log cfu/ml. Key words: Goat milk whey kefir seasoning, coconut sugar and storage period"