KAJIAN PENGGUNAAN EKSTRAK SUSU KEDELAI TERHADAP KUALITAS KEFIR SUSU KAMBING

Abstract

ABSTRAK

Tujuan penelitian untuk mengkaji kualitas kefir susu kambing yang telah diberi perlakuan penggunaan ekstrak susu kedelai ditinjau dari nilai pH, viskositas, kadar protein,kadar lemak dan kadar isoflavon. Hasil penelitian diharapkan dapat memberikan informasi bagi praktisi dan industri tentang kualitas kefir susu kambing sebagai bahan pangan yang dapat menunjang kesehatan.

Materi penelitian adalah kefir susu kambing  yang diberi perlakuan penambahan ekstrak susu kedelai sebesar 10% (K₁),20%(K₂) dan 30%(K₃) dari volume kefir susu kambing. Metode penelitian menggunakan metode percobaan dengan Rancangan Acak Kelompok (RAK). Parameter yang dikaji adalah nilai pH, viskositas, kadar protein,kadar lemak dan kadar isoflavon kefir susu kambing.

Hasil penelitian menunjukkan bahwa  penambahan ekstrak susu kedelai tidak memberikan perbedaan pengaruh yang nyata (P>0,05)  terhadap nilai pH, memberikan perbedaan pengaruh yang sangat nyata (P<0,01) terhadap nilai viskositas, kadar protein, kadar lemak dan kadar isoflavon kefir susu kambing. Data yang diperoleh dianalisis dengan sidik ragam dan dilanjutkan dengan Uji Jarak Berganda Duncan.

Kesimpulan dari penelitian ini adalah kualitas kefir susu kambing mengalami peningkatan setelah ditambahkan  ekstrak susu kedelai. Semua perlakuan menghasilkan kefir susu kambing yang sesuai standar susu fermentasi.

Kata kunci : kefir susu kambing, ekstrak susu kedelai,

THE STUDY OF SOYMILK EXTRACT ADDITION

ON QUALITY OF GOAT MILK KEFIR

ABSTRACT

The objectives of the research were to find out the different level effect of the soymilk extract utilization as pH, viscosity,and chemical quality of kefir and as an information for practician and industry related to the research product.

The materials of the research were kefir made from goat milk, with the treatments were the addition of soymilk extract on goat milk kefir  at 10% (K₁),20% (K₂) and 30% (K₃) (v/v) concentration levels. The research method was an experiment using Randomized Block Design, with three replication. The variables measured were pH, viscosity, protein, fat and isoflavon content of kefir. Data were analyzed by analysis of variance and contimued with Duncan.

The result of the research indicated that addition of soymilk extract had not significant effect (P>0,05) on pH and that each treatments were given highly significant effect (P<0,01) on protein,fat and isoflavon content of goat milk kefir.

The conclusion of this research was addition of soymilk extract had increase quality of goat milk kefir.

Keywords : goat milk kefir, soymilk extract