Analisis Kualitas Kefir Susu Sapi dengan Penambahan Madu Hutan Selama Penyimpanan Suhu Rendah

Abstract

Kefir merupakan produk olahan susu yang sangat asam dengan beragam manfaat kesehatan. Penambahan madu hutan berperan meningkatkan kualitas fungsional dan cita rasa pada kefir sehingga mudah diterima konsumen. Penelitian bertujuan menganalisis pengaruh penambahan madu dan lama penyimpanan terhadap karakteristik fisikokimia, organoleptik, dan antioksidan kefir susu sapi pada suhu refrigerator. Penelitian dilaksanakan dengan rancangan acak kelompok pola faktorial 3x3 dengan tiga kali pengulangan. Faktor pertama adalah penambahan madu (0%, 5%, 10%, dan 15%) dan faktor kedua adalah lama penyimpanan (0, 7, dan 14 hari). Analisis variansi dan uji Tukey digunakan untuk menganalisis data. Hasil penelitian menunjukkan bahwa penambahan madu berpengaruh nyata (p<0,05) pada aktivitas air dan kapasitas antioksidan. Kefir dengan kapasitas antioksidan tertinggi dihasilkan pada penambahan madu 10% dengan lama simpan 0 hari. Penelitian ini mengonfirmasi bahwa penambahan madu dan lama penyimpanan secara nyata memengaruhi karakteristik kefir susu sapi dengan perlakuan terbaik yakni penambahan sebesar 10% madu dengan lama simpan 0 hari.

Kefir is a highly acidic dairy product with various health benefits. The addition of forest honey plays a role in improving the quality and taste of kefir. The aim of this study was to analyze the effect of honey addition and storage time on the physicochemical, organoleptic and antioxidant characteristics of cow's milk kefir during refrigerator storage. The study was conducted with a 3x3 factorial randomized block design with three replications. The first factor was the addition of honey (0%, 5%, 10%, and 15%) and the second factor was storage time (0, 7, and 14 days). Analysis of variance and Tukey’s test were used to analyze the data. The results showed that the addition of honey had a significant effect (p<0,05) on water activity and antioxidant capacity. Kefir with the highest antioxidant capacity was produced by adding 10% honey with a storage time of 0 days. The high concentration of added honey increased the panelists preference for kefir acceptance. This study confirmed that the addition of honey and storage time significantly affected the characteristics of cow's milk kefir. The best treatment was 10% addition of honey with a storage time of 0 days.