Pengaruh Variasi Konsentrasi Sukrosa Terhadap Total Bakteri Asam Laktat, pH, Kadar Alkohol dan Hedonik Water Kefir Belimbing Manis (Averrhoa carambola)

Heni Rizqiati, Dhea Luthfia Ramadhanti, Mohammad Ihsan Yahya Prayoga

Abstract


Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sukrosa dengan beberapa konsentrasi yang berbeda terhadap total bakteri asam laktat, nilai pH, kadar alkohol, dan uji hedonik water kefir belimbing manis. Desain percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan, dengan perlakuan penambahan beberapa konsentrasi sukrosa (0%, 3%, 6%, 9%, dan 12%). Belimbing yang digunakan adalah jenis belimbing manis dengan menggunakan grain water kefir sebanyak 5% dan difermentasi selama 24 jam. Kualitas water kefir belimbing yang dianalisis yakni total bakteri asam laktat, nilai pH, kadar alkohol dan kesukaan produk. Data parametrik yang diperoleh kemudian dianalisis dengan aplikasi SPSS 22.0 menggunakan Analysis of Variance (ANOVA) yang dilanjutkan dengan Duncan Multiple Range Test (DMRT), sedangkan data non parametrik dianalisis dengan uji Mann-Whitney yang dilanjutkan dengan uji Kruskall-Wallis. Hasil penelitian menunjukkan bahwa penambahan sukrosa dengan beberapa konsentrasi yang berbeda memberikan pengaruh nyata terhadap total bakteri asam laktat, kadar alkohol, nilai pH dan uji hedonik. Semakin tinggi konsentrasi sukrosa yang ditambahkan maka semakin tinggi total bakteri asam laktat, alkohol, dan hedonik serta menurunkan nilai pH pada produk, perlakuan terbaik terdapat pada perlakuan T3 dengan penambahan sukrosa sebanyak 9% yang menghasilkan total bakteri asam laktat sebesar 8,746, nilai pH sebesar 4,32, kadar alkohol sebesar 1,05%, dan memiliki skor kesukaan sebesar 3,76.

Kata kunci : Alkohol; belimbing; pH; water kefir

 The Effect of Variation Sucrose Concentration on Total Lactic Acid Bacteria, pH, Alcohol Content and Hedonic in Water Kefir from Starfruit (Averrhoa carambola)

 ABSTRACT

This research was to determine the effect of sucrose addition on total lactic acid bacteria, pH value, alcohol content, and hedonic test in water kefir from starfruit. The experimental design used was Completely Randomized Design (CRD) with 5 treatments and 4 replications, with treatment addition some concentration sucrose (0%, 3%, 6%, 9%, and 12%). Starfruit used is a type of sweet starfruit with a kefir water grain of 5% and fermented for 24 hours. Starfruit water kefir quality analyzed are total lactic acid bacteria, pH value, alcohol content and hedonic properties of the product. The resulted parametric data is then analyzed using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT), while the non parametric data were analyzed using the Mann-whitney test followed by the Kruskall-wallis test.  The results showed that the addition of sucrose with several different concentrations had a significant effect on  total lactic acid bacteria, alcohol content, pH value and hedonic test. The higher sucrose concentration added the higher the resulted level on the total lactic acid bacteria, alcoholc and hedonic level also lower the pH value of the product, the best treatment is T3 with the addition of 9% sucrose which produces a total of 8,746 lactic acid bacteria, pH value of 4,32, alcohol content of 1,05%, and has a favorite score of 3,76.

Keywords : Alcohol; starfruit; pH; water kefir

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DOI: https://doi.org/10.35799/jis.21.1.2021.31160

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