KAJIAN PROPORSI SARI NANAS DAN KONSENTRASI STARTER TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK KEFIR NANAS
Abstract: Pineapple especially
Queen variety is tropical fruit that is widely cultivated in various regions in
Indonesia. Kefir grain is a culture that contains Lactic Acid Bacteria (LAB),
Acetic Acid Bacteria and yeast. This study aims to determine the proportion of
pineapple juice and concentration of starter on chemical and sensory properties
of pineapple kefir. The experiental design used Randomized Block Design with
factorial design that is proportion of pineapple juice that include pineapple
juice N0 (without adding water), N1 (1:1) and N2 (1:2) and so the concentration
of starter (1% (v/v) and 10% (v/v)). Each treatment repeated 4 times. Chemical
parameters tested include total dissolved solids, vitamin C and alcohol
content, while sensory parameters include the level of preference for color,
aroma, taste and sparkling impression. Analysis of total yeast and LAB in kefir
is use as supporting data. The data obtained were statistically analyzed by
ANOVA (Analysis of Varians) at α = 5% and if there was a significant
difference, then it continued by DMRT (Duncan's Multiple Range Test) test to
determine which level of treatment that give significant differences. Higher
pineapple juice increase total dissolved solids, vitamin C and alcohol content
and increase and preference for colour, aroma, taste and sparkling impression.
Higher starter concentrations descrease total dissolved solids and increase
between vitamin C and alcohol content, descrease preference of aroma, taste and
sparkling impression. The best treatment was pineapple juice without adding
water (N0) and starter 1% with total value 0,95.
Kata kunci: Kefir, Nanas, Kefir Nanas
Penulis: Inka Antonia Permata
Haliem, Ira Nugerahani, Endang Sri Rahayu
Kode Jurnal: jppertaniandd170751
