KAJIAN PROPORSI SARI NANAS DAN KONSENTRASI STARTER TERHADAP AKTIVITAS ANTIBAKTERI KEFIR NANAS
Abstract: This research uses
Queen pineapple varieties juice because it have a high sugar content and
contains antibacterial compounds such as phenol, chlorine, and iodine. The
purpose of this study is to determine the effect of different proportions of
pineapple juice and starter concentrations to the antibacterial activity of
pineapple kefir. The experimental design that will be use is a Factorial
Randomized Block Design (RBD) with two factors that are proportion of pineapple
juice (N0= fruit juice; N1= 1:1, and N2= 1:2) and the concentration of starter
(1% v/v and 10% v/v). Each treatment will be repeated 4 times. The main
parameter that will be analyzed is the antibacterial activity against Staphylococcus
aureus ATCC 25923 with diffusion wells method. The parameters that will be
analyzed as a supporting data are pH, total acid, total yeast and BAL. Obtained
data will be analyzed statistically by ANOVA (Analysis of Variance) at α = 5 %
and continued with DMRT (Duncan's Multiple Range Test) to determine which level
of treatment that gives significant differences. The proportion of pineapple
juice had significant effect on the antibacterial activity of pineapple kefir,
beside starter concentration had not significant effect on the antibacterial
activity of pineapple kefir and the interactions between the two factors had
not significant effect on the antibacterial activity of pineapple kefir with
bacterial test Staphylococcus aureus ATCC 25923.
Penulis: Dewi Mayasari, Ira
Nugerahani, Endang Sutriswati Rahayu
Kode Jurnal: jppertaniandd160914
