Karakteristik kimiawi dan mikrobiologi kefir sari wortel (Daucus carota L.) = Chemical and microbiology characteristics of carrot juice kefir (Daucus carota L.)

Faustine, Jovita (2020) Karakteristik kimiawi dan mikrobiologi kefir sari wortel (Daucus carota L.) = Chemical and microbiology characteristics of carrot juice kefir (Daucus carota L.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Wortel (Daucus carota L.) adalah bahan pangan yang banyak terdapat di Indonesia yang memiliki banyak vitamin dan mineral. Wortel merupakan bahan pangan yang bersifat perishable (mudah rusak) karena memiliki kandungan kadar air sebesar 86-89% sehingga dilakukan pemanfaatan sari wortel menjadi minuman fermentasi, kefir, yang dapat dinikmati seluruh rakyat Indonesia dan juga untuk penderita lactose intolerance. Penelitian ini bertujuan untuk menentukan karakteristik kefir sari wortel dengan variasi suhu fermentasi dan waktu inkubasi. Variasi suhu fermentasi yang digunakan yaitu suhu ruang, 37oC (suhu inkubator), dan suhu 42oC (suhu inkubator). Variasi waktu inkubasi yang digunakan yaitu 24 jam, 36 jam, 48 jam, dan 60 jam. Hasil penelitian menunjukkan kefir sari wortel terbaik yaitu dengan suhu fermentasi suhu ruang dan waktu inkubasi 24 jam. Kefir sari wortel terpilih memiliki nilai pH 4,2, total asam tertitrasi 0,70%, kadar alkohol 0,60%, total bakteri asam laktat 1,02x107 CFU/mL, total khamir 1,08x106 CFU/mL, total plate count 9,91x107 CFU/mL yang telah memenuhi standar kefir. Kefir sari wortel dengan perlakuan suhu fermentasi dan waktu inkubasi terbaik kemudian digunakan untuk penelitian lebih lanjut untuk menentukan variasi rasio asam sitrat dan natrium bikarbonat terbaik dalam pembuatan kefir sari wortel. Variasi rasio asam sitrat : natrium bikarbonat yang digunakan adalah 1:1, 1:2, dan 2:1. Rasio asam sitrat : natrium bikarbonat yang terpilih adalah 1:2 berdasarkan hasil analisis dan hasil uji sensori. Kefir sari wortel yang agak disukai oleh panelis yaitu dengan rasio asam sitrat : natrium bikarbonat 1:2 dengan nilai hedonik sebesar 5,39. / Carrot (Daucus carota L.) is one of popular root vegetables that widely available in Indonesia, which contains vitamins and minerals. Carrot is perishable food because it has moisture content about 86-89%, therefore this study aims to utilize carrot juice to produce fermented drink, kefir, so that can be consumed by Indonesia people and also for the lactose intolerance. This study goal is to determine the characteristic of carrot juice kefir with different fermentation temperature and incubation time. The fermentation temperatures that used in the study are room temperature, 37oC (incubator temperature), and 42oC (incubator temperature). The incubation times that used in this study are 24 hours, 36 hours, 48 hours, and 60 hours. The best fermentation temperature and incubation time that selected is room temperature with incubation time 24 hours resulted in the best carrot juice kefir. The best carrot juice kerfir contains pH 4,2, total titratable acidity 0,70%, alcohol content 0,60%, total lactid acid bacteria 1,02x107 CFU/mL, total yeast 1,08x106 CFU/mL, total plate count 9,91x107 CFU/mL that has met kefir standards. Carrot juice kefir with the best treatment then used for further research to determine the best ratio of citric acid and sodium bicarbonate in carrot juice kefir. The ratio of citrid acid : sodium bicarbonate is 1:1, 1:2, and 2:1. The best ratio that selected is 1:2 based on the results of analysis and sensory test results. Carrot juice kefir that favored by panelist is kefir with ratio citric acid : sodium bicarbonate 1:2 which have hedonic value of 5.39.

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