Pengaruh Lama Fermentasi terhadap Tingkat Keasaman, Viskositas, Kadar Alkohol, dan Mutu Hedonik Kefir Air Kelapa

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Submitted: 2018-05-23
Published: 2018-05-26
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Kefir merupakan pangan yang bermanfaat bagi kesehatan. Kefir air adalah jenis kefir yang belum banyak dikenal di Indonesia meskipun memiliki manfaat seperti kefir susu dan dapat dibuat dari air buah–buahan. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap kualitas kefir air kelapa meliputi tingkat keasaman, viskositas, kadar alkohol dan mengetahui lama fermentasi paling baik untuk menghasilkan kefir air kelapa yang disukai berdasarkan tingkat kesukaan yang mencakup aroma, rasa, kekentalan, sensasi soda, warna, dan overall. Lama fermentasi yang digunakan yaitu T1=12 jam, T2=24 jam, T3=36 jam, dan T4=48 jam. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) dengan 4 perlakuan dan 5 kali pengulangan. Data dianalisis menggunakan ANOVA untuk tingkat keasaman, viskositas, dan kadar alkohol sedangkan parameter kesukaan menggunakan uji Kruskal Wallis. Hasil penelitian menunjukkan bahwa lama fermentasi berbeda berpengaruh terhadap tingkat keasaman, viskositas, dan kadar alkohol dimana rerata hasil mengalami peningkatan seiring bertambahnya waktu fermentasi dengan tingkat keasaman tertinggi 0,320%, viskositas tertinggi 1,279 cP, dan kadar alkohol tertinggi 0,864%. Dari segi kesukaan, kefir air kelapa dengan waktu fermentasi 12 jam paling disukai oleh panelis dari segi rasa dan 24 jam memberikan sensasi soda serta overall yang paling disukai.

Effect of Fermentation Time on Acidity, Viscosity, Alcohol Concentration, and Hedonic Quality of Coconut (Cocos nucifera) Water Kefir

Abstract

Kefir is one of the foods that are beneficial to health. Water kefir is a type of kefir that has not been widely known in Indonesia although it has benefits such as milk kefir and can be made from the water of fruits. This research aims to observed the effect of fermentation time on acidity, viscosity, alcohol percentage and to know the best fermentation time to produce the preferred coconut water kefir includes aroma, taste, viscosity, sensation of soda, color, and overall. The fermentation time used was T1 = 12 hours, T2 = 24 hours, T3 = 36 hours, and T4 = 48 hours. This study used a Complete Randomized Design with 4 treatments and 5 repetitions. Data were analyzed using ANOVA for parameters of acidity, viscosity, and alcohol percentage, while for hedonic using Kruskal Wallis. Results showed that different fermentation time had an effect on acidity, viscosity, and alcohol percentage which show that the average increased along with increasing fermentation time with the highest acidity level is 0.320%, the highest viscosity is 1.279 cP, and the highest alcohol percentage was 0.864%. Based on hedonic test, coconut water kefir with 12 hours fermentation time was most preferred by the panelists in terms of taste then with 24 hours fermentation time was most preferred in terms soda sensation and overall.

 

Keywords

Kefir; Air kelapa; Waktu Fermentasi

  1. Martha Widi Lestari 
    Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
  2. Valentinus Priyo Bintoro 
    Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
  3. Heni Rizqiati 
    Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
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