DAFTAR ISI

RINGKASAN .................................................................................................i SUMMARY ................................................................................................... ii KATA PENGANTAR ...................................................................................iii DAFTAR ISI .................................................................................................. v DAFTAR TABEL ........................................................................................ vii DAFTAR GAMBAR ....................................................................................ix DAFTAR LAMPIRAN ................................................................................xi I. PENDAHULUAN ..................................................................................... 1 1.1 Latar Belakang ................................................................................... 1 1.2 Tujuan Penelitian ................................................................................ 2 1.3 Manfaat Penelitian .............................................................................. 3 1.4 Hipotesis ............................................................................................. 3 II. TINJAUAN PUSTAKA .......................................................................... 4 2.1. Kefir .................................................................................................. 4 2.2. Mikroorganisme dalam Kefir ............................................................. 6 2.3. Proses Pembuatan Kefir ..................................................................... 9 2.4. Fermentasi ......................................................................................... 11 2.5. Susu Sapi ........................................................................................... 14 2.6. Jambu Biji Merah (Psidium guajava.L) ............................................ 15 2.7. Senyawa Antioksidan pada Jambu Biji Merah ................................. 18 III. METODOLOGI PENELITIAN ........................................................... 21 3.1. Tempat dan Waktu Penelitian .......................................................... 21 3.2. Alat dan Bahan ................................................................................. 21 3.2.1. Alat .............................................................................................. 21 3.2.2. Bahan .......................................................................................... 21 3.3. Metodologi Penelitian ....................................................................... 22 3.4. Pelaksanaan Penelitian ...................................................................... 23 3.5. Pengamatan dan Analisa ................................................................... 24 3.5.1. Pengamatan ................................................................................ 24 3.5.2. Analisa Data ............................................................................... 26 3.6. Diagram Alir Penelitian ................................................................... 27 IV. HASIL DAN PEMBAHASAN .............................................................. 29 4.1. Analisa Bahan Baku ......................................................................... 29 4.2. Analisa Kefir Jambu Biji Merah ...................................................... 30 4.2.1. Total BAL (Bakteri asam Laktat) ............................................... 30 4.2.2. Total asam................................................................................... 33 4.2.3. pH ............................................................................................... 36 4.2.4. Total Gula ................................................................................... 39 4.2.5. Aktivitas Antioksidan ................................................................. 41 4.2.6. Viskositas.................................................................................... 44 4.2.7. Warna

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4.2.7.1. Nilai L (Kecerahan) ............................................................ 46 4.2.7.2. Nilai a+ (Merah) .................................................................. 48 4.3. Uji Organoleptik .............................................................................. 51 4.3.1. Warna.......................................................................................... 51 4.3.2. Rasa ............................................................................................ 53 4.3.3. Aroma ......................................................................................... 55 4.3.4. Kenampakan ............................................................................... 56 4.4. Perlakuan terbaik.............................................................................. 58 V. KESIMPULAN DAN SARAN ............................................................... 61 5.1. Kesimpulan ...................................................................................... 61 5.2. Saran................................................................................................. 62 DAFTAR PUSTAKA ................................................................................... 63 LAMPIRAN .................................................................................................. 68

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DAFTAR TABEL

Nomor

Teks

Halaman

1. Komposisi kefir ................................................................................. 6 2. Mikroorganisme Penyusun Kefir Grains .......................................... 8 3. Komposisi Kimiawi Rata-rata Susu Sapi .......................................... 15 4. Komposisi Kimia Jambu Biji Per 100 g ............................................ 18 5. Tabel Data Hasil Analisa Campuran Susu Sapi Segar dan Sari Jambu Biji Merah .............................................................................. 29 6. Tabel Rerata Total BAL Kefir Jambu Biji Merah Akibat Perlakuan Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi ............ 31 7. Tabel Rerata Total Asam Kefir Jambu Biji Merah Akibat Perlakuan Penambahan Sari Jambu Biji Merah ................................................. 34 8. Tabel Rerata Total Asam Kefir Jambu Biji Merah Akibat Perlakuan Lama Fermentasi ............................................................................... 35 9. Tabel Rerata pH Kefir Jambu Biji Merah Akibat Perlakuan Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi ............ 37 10. Tabel Rerata Total Gula Kefir Jambu Biji Merah Akibat Perlakuan Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi ............ 40 11. Tabel Rerata Aktivitas Antioksidan Kefir Jambu Biji Merah Akibat Perlakuan Penambahan Sari Jambu Biji Merah ................................ 42 12. Tabel Rerata Aktivitas Antioksidan Kefir Jambu Biji Merah Akibat Perlakuan Lama Fermentasi .............................................................. 43 13. Tabel Rerata Viskositas Kefir Jambu Biji Merah Akibat Perlakuan Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi ............ 45 14. Tabel Rerata Nilai L (Kecerahan) Kefir Jambu Biji Merah Akibat Perlakuan Penambahan Sari Jambu Biji Merah ................................ 47 15. Tabel Rerata Nilai L (Kecerahan) Kefir Jambu Biji Merah Akibat Perlakuan Lama Fermentasi .............................................................. 48

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16. Tabel Rerata Nilai a+ (Merah) Kefir Jambu Biji Merah Akibat Perlakuan Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi ......................................................................................... 50 17. Tabel Rerata Tingkat Kesukaan Panelis Terhadap Rasa Kefir Jambu Biji Merah Akibat Perlakuan Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi ............................................................ 54 18. Tabel Data Perlakuan Terbaik Kefir Jambu Biji Merah ................... 59

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DAFTAR GAMBAR

Nomor

Teks

Halaman

1. Kefir Grains ......................................................................................... 9 2. Jalur Fermentasi yang Menghasilkan Asam Laktat ............................. 12 3. Jambu Biji Merah ................................................................................. 16 4. Diagram alir pembuatan sari jambu biji merah .................................... 27 5. Diagram alir pembuatan kefir jambu biji merah .................................. 28 6. Grafik Pengaruh Penambahan Sari Jambu Biji dan Lama Fermentasi terhadap Total BAL Kefir Jambu Biji Merah ................... 30 7. Grafik Pengaruh Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi Terhadap Total Asam Kefir Jambu Biji Merah ................. 33 8. Grafik Pengaruh Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi Terhadap pH Kefir Jambu Biji Merah .............................. 36 9. Grafik Pengaruh Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi Terhadap Total Gula Kefir Jambu Biji Merah .................. 39 10. Grafik Pengaruh Penambahan Seri Jambu Biji Merah Dan Lama Fermentasi Terhadap Aktivitas Antioksidan Kefir Jambu Biji Merah ................................................................................................... 41 11. Grafik Pengaruh Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi Terhadap Viskositas Kefir Jambu Biji Merah ................... 44 12. Grafik Pengaruh Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi Terhadap Nilai L (Kecerahan) Kefir Jambu Biji Merah ... 46 13. Grafik Pengaruh Penambahan Sari Jambu Biji Merah Dan Lama Fermentasi Terhadap Nilai a+ (Merah) Kefir Jambu Biji Merah ......... 49 14. Grafik Rerata Tingkat Kesukaan Panelis Terhadap Warna Kefir Jambu Biji Merah ................................................................................. 52 15. Grafik Rerata Tingkat Kesukaan Panelis Terhadap Rasa Kefir Jambu Biji Merah ................................................................................. 53

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16. Grafik rerata tingkat kesukaan panelis terhadap aroma kefir jambu biji merah ............................................................................................. 55 17. Grafik rerata tingkat kesukaan panelis terhadap kenampakan kefir jambu biji merah .................................................................................. 57

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DAFTAR LAMPIRAN

Nomor

Teks

Halaman

1. Prosedur Analisa ............................................................................... 68 2. Lembar Penilaian Organoleptik ........................................................ 75 3. Penilaian Pemilihan Perlakuan Terbaik Metode Zeleny (1982) ....... 76 4. Data Analisa Total Asam Kefir Jambu Biji Merah ........................... 78 5. Data Analisa pH Kefir Jambu Biji Merah ......................................... 80 6. Data Analisa Total Gula Kefir Jambu Biji Merah ............................. 82 7. Data Analisa Aktivitas Antioksidan Kefir Jambu Biji Merah ........... 84 8. Data Analisa Viskositas Kefir Jambu Biji Merah ............................. 86 9. Data Analisa Nilai L (Kecerahan) Kefir Jambu Biji Merah .............. 88 10. Data Analisa Nilai a+ (Merah) Kefir Jambu Biji Merah ................... 90 11. Data Organoleptik Rasa Kefir Jambu Biji Merah ............................. 92 12. Data Organoleptik Warna Kefir Jambu Biji Merah ........................... 95 13. Data Organoleptik Aroma Kefir Jambu Biji Merah ........................... 96 14. Data Organoleptik Kenampakan Jambu Biji Merah ......................... 97 15. Data Perlakuan Terbaik ..................................................................... 98 16. Dokumentasi Penelitian...................................................................... 101

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