Kajian pustaka sifat fisikokimia dan mikrobiologis water kefir dengan variasi konsentrasi starter dan lama fermentasi = Literature review physicochemical and microbiological properties of water kefir with starter concentration and fermentation time variation

Yunita, Sari (2022) Kajian pustaka sifat fisikokimia dan mikrobiologis water kefir dengan variasi konsentrasi starter dan lama fermentasi = Literature review physicochemical and microbiological properties of water kefir with starter concentration and fermentation time variation. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Water kefir merupakan produk minuman fermentasi yang di dalamnya terdapat bakteri menguntungkan seperti bakteri asam laktat (BAL) yang mampu meningkatkan keseimbangan mikroflora usus dan memelihara kesehatan pencernaan. Terciptanya produk water kefir didorong oleh semakin meningkatnya konsumen golongan vegetarian, yaitu orang dengan pola makan yang tidak menyantap makanan yang berasal dari hewan. Produk minuman fermentasi ini juga dapat dijadikan salah satu alternatif minuman probiotik bagi konsumen yang alergi terhadap protein susu. Konsentrasi starter dan waktu fermentasi merupakan faktor- faktor yang dapat memengaruhi karakteristik produk water kefir. Tujuan dari kajian pustaka adalah untuk mengetahui pengaruh konsentrasi starter dan lama fermentasi terhadap sifat fisikokimia (pH, kadar alkohol, total asam tertitrasi, viskositas) dan mikrobiologis (total BAL dan total khamir) water kefir. Penelitian dilakukan dengan merangkum dan mengumpulkan data dari beberapa jurnal yang berhubungan dengan topik penelitian. Jurnal-jurnal yang dikumpulkan adalah jurnal-jurnal dengan batas tahun terbit 10 tahun terakhir, serta terakreditasi internasional minimal scopus atau Q4 dan terakreditasi nasional minimal Sinta 4. Hasil dari kajian pustaka yang dilakukan menunjukkan bahwa penambahan konsentrasi starter yang semakin banyak dan lama fermentasi yang semakin lama dapat meningkatkan kadar alkohol, total asam tertitrasi, total bakteri asam laktat, dan total khamir, serta menurunkan nilai pH dari kefir dan water kefir. Viskositas kefir meningkat seiring semakin lama waktu fermentasi, sedangkan viskositas water kefir menurun seiring semakin lama waktu fermentasi. Water kefir terbaik berdasarkan kajian pustaka yang dilakukan adalah water kefir yang dibuat dengan sari buah nanas dengan penambahan konsentrasi starter sebanyak 8% dan lama fermentasi 24 jam yang memiliki pH 3,54 dan kadar alkohol 1,45%. / Water kefir is a fermented beverage product in which there are beneficial bacteria such as lactic acid bacteria (LAB) which can improve the balance of intestinal microflora and maintain digestive health. The creation of water kefir product is driven by the increasing number of vegetarian consumers, namely people with a diet that does not eat food derived from animals. This fermented beverage product can also be used as an alternative to probiotic drinks for consumers who are allergic to milk protein. Starter concentration and fermentation time are factors that can affect the characteristics of water kefir products. The purpose of the literature review is to determine the effect of starter concentration and fermentation time on physicochemical properties (pH, alcohol content, total titrated acid, viscosity) and microbiological (total LAB and total yeast) water kefir. The research was conducted by summarizing and collecting data from several journals related to the research topic. The journals collected are journals with a date limit of the last 10 years, as well as internationally accredited at least Scopus or Q4 and nationally accredited at least Sinta 4. The results of the literature review showed that the addition of more starter concentration and longer fermentation time could increase the alcohol content, total titrated acid, total lactic acid bacteria, and total yeast, as well as decrease the pH value of kefir and water kefir. The viscosity of kefir increases with the longer fermentation time, while the viscosity of water kefir decreases with the longer the fermentation time. The best water kefir based on a literature review is water kefir made with pineapple juice with the addition of a starter concentration of 8% and a 24-hour fermentation period which has a pH of 3.54 and an alcohol content of 1.45%.

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