CD Skripsi

Karakteristik Kefir Air Semangka Selama Penyimpanan Suhu Dingin

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ABSTRACT
Water kefir is a functional beverage that is fermented using kefir grains,
water, fruit juice, and sugar. Watermelon fruit can be utilized as an ingredient for
making water kefir. This study aimed to determine the sensory and microbiological
characteristics of water kefir stored at cold temperatures over varying storage
periods. This research was conducted experimentally using a completely
randomized design (CRD) with six storage durations and three replicates, resulting
in a total of 18 experimental units. The treatments in this study were storage
duration, namely storage of kefir for 0 days (P0), storage of kefir for 3 days (P1),
storage of kefir 6 days (P2), storage of kefir 9 days (P3), storage of kefir 12 days
(P4), and storage of kefir 15 days (P5). The data were analyzed statistically using
analysis of variance (ANOVA). If F count ≥ F table, then further tests were
conducted using Duncan's multiple range test (DMRT) at a 5% level. The results
showed that watermelon kefir stored at cold temperatures had a significant effect
on all tested parameters. Watermelon kefir stored for an extended period produced
total LAB (5.77-9.34 log CFU/ml), total yeast (5.71-9.38 log CFU/ml), total
titratable acid (0.42-1.53%), and pH (3.41-3.51). Hedonic sensory assessment of
color 3.32-3.90 (somewhat like), aroma score 2.53-2.85 (somewhat like), taste
score 2.02-3.01 (dislike-somewhat like), and overall score 2.63-3.06 (somewhat
like). Based on the observations obtained, it can be concluded that treatment P3
(water kefir stored for 9 days), which still met the quality standards of kefir CODEX
STAN 243-2003 with a total LAB value of 7.12 CFU/ml, total yeast 6.93 CFU/ml,
total titratable acid 1.53%, and pH 3.51. Hedonic sensory assessment of color 3.75
(liked), aroma score 2.66 (somewhat liked), taste score 2.26 (disliked), and overall
score 2.60 (somewhat liked).
Keywords: Cold temperature, starter concentration, storage duration, water kefir,
watermelon.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106111218

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106111218

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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