Pengaruh Lama Fermentasi terhadap Total Asam, Total Bakteri Asam Laktat dan Warna Kefir Belimbing Manis (Averrhoa carambola)

JURNAL ILMIAH SAINS Pub Date : 2021-07-21 DOI:10.35799/jis.21.2.2021.31416

S. Mulyani, Kusuma Melati Faizun Sunarko, Bhakti Etza Setiani

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引用次数: 3

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap total asam, total bakteri asam laktat dan warna L*a*b* dari water kefir buah belimbing manis. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL), dengan 4 perlakuan dan 5 kali ulangan. Perlakuan yang diteliti adalah variasi lama fermentasi yaitu 12 jam (t1), 24 jam (t2), 36 jam (t3), dan 48 jam (t4). Water kefir dibuat dari belimbing manis dengan menggunakan grain water kefir sebanyak 5%, sukrosa sebanyak 8%(b/v). Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda memberikan pengaruh nyata terhadap total asam, total bakteri asam laktat, nilai L* warna dan nilai a* warna serta tidak berpengaruh secara nyata (p>0,05) pada nilai b* warna. Semakin lama fermentasi dapat meningkatkan total asam, total bakteri asam laktat, nilai L* warna serta menurunkan nilai a* warna.Kata kunci: Bakteri asam laktat; belimbing manis; water kefirFermentation Time Effect on Total Acid, Total Lactic acid Bacteria Color of Star Fruit Water KefirABSTRACTThis study aims to determine the effect of fermentation time on total acid, total lactic acid bacteria and color lab of sweet star fruit water kefir. The research design used was a completely randomized design (CRD), with 4 treatments and 5 replications. The experimental treatments were variation of fermentation time of 12 hours (t1), 24 hours (t2),36 hours (t3), and 48 hours (t4). Water kefir is made from sweet starfruit using 5% water kefir grains and 8% sucrose. The results showed that different fermentation time had a significant effect on total acid, total lactic acid bacteria, color L* value and color a* value and had no significant effect (p.0,05) on color b* values. The longer the fermentation will increase the total acid, the total lactic acid bacteria, the L* color value and decrease the a* color value.Keywords: Lactic acid bacteria; star fruit; water kefir

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发酵时间对总酸，总乳酸细菌和甜球菌(Averrhoa carambola)的长期影响

本研究旨在确定发酵对总酸、总乳酸细菌和甜水海葵颜色的长期影响。所使用的研究设计是完全随机的(RAL)，有4种治疗方法和5种重复。研究的治疗方法包括发酵时间的12小时(t1)、24小时(t2)、36小时(t3)和48小时(t4)。水冷凝是由含甜水的海冰制成的，含5%的蔗糖占8%(b/v)。研究表明，不同发酵时间对总酸、总乳酸、L* color值和a* color值有明显的影响，对b* color值没有明显的影响(p> 0.05)。发酵的时间越长，酸酸就会增加总酸性、总乳酸细菌、L*颜色值和降低a*颜色值。关键词:乳酸细菌;海星甜;水对水的影响是完全酸性的，完全乳酸的时间效应研究所用的设计是一种完全随机的设计，有四种试验和五种复制品。实验结果是12小时(t1)， 24小时(t2)，36小时(t3)， 48小时(t4)。含水层是用5%的含水层和8%的含水层制成的。相反的结果表明，时代的不同衰变对总酸性、总乳酸酸、无意义效应和对物价没有意义效果(p. 0.05)。再过一会儿，营养物质就会增加原来的酸，完全的细菌，L*颜色和除色*颜色。阿拉伯语:乳酸细菌;星果;水kefir

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JURNAL ILMIAH SAINS

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