Potensi Madu dalam Meningkatkan Kualitas Minuman Kefir
DOI:
https://doi.org/10.21776/ub.jitek.2019.014.01.6Keywords:
Potensi, kualitas, kefir, madu, antioksidan.Abstract
Suatu penelitian telah dilakukan tentang manfaat madu sebagai salah satu senyawa yang dapat meningkatkan kualitas kefir. Tujuannya adalah ingin mengetahui pengaruh penambahan madu tehadap kualitas kefir sebagai minuman yang bersifat terapeutik. Rancangan Acak lengkap pola faktorial digunakan dalam penelitian ini yang terdiri dari dua faktor masing-masing faktor A adalah persentase starter yang terdiri dari    2 level yaitu 7,5 dan 15%, faktor B adalah persentase madu yang terdiri dari 3 level yaitu 0, 4 dan 8%  serta setiap perlakuan diulang sebanyak 3 kali. Parameter yang diamati antara lain pH, kadar protein dan kadar antioksidan. Hasil penelitian menunjukkan bahwa penggunaan madu berpengaruh sangat nyata P (<0.01) terhadap pH kefir dan kadar  protein serta meningkatkan kadar antioksidan. Terdapat interaksi antara persentase starter dan madu pada level masing-masing 15 % dan 4 %. Hasil analisis menunjukkan bahwa penambahan madu mampu menigkatkan nilai pH pada kisaran 3,60 sampai 3,77, pada level starter 7,5 dan 4 % madu. Interaksi antara level starter dan madu berpengaruh terhadap kadar protein,  dan  terjadi peningkatan kadar antioksidan pada penambahan madu 4%. Berdasarkan hal tersebut dapat disimpulkan bahwa madu merupakan bahan yang sangat potensial dalam meningkatkan kualitas kefir sebagai minuman fermentasi pada level 15% starter dan 4% madu
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