PENGARUH PERBANDINGAN KONSENTRASI GULA NIPAH (Nypa fruticans) DAN GULA PASIR TERHADAP KARAKTERISTIK FISIKOKIMIA, MIKROBIOLOGI, DAN SENSORIS WATER KEFIR

RAHMAN, ILHAM MULIA and Rinto, Rinto and Pitayati, Puspa Ayu (2025) PENGARUH PERBANDINGAN KONSENTRASI GULA NIPAH (Nypa fruticans) DAN GULA PASIR TERHADAP KARAKTERISTIK FISIKOKIMIA, MIKROBIOLOGI, DAN SENSORIS WATER KEFIR. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the effect of varying concentrations of nipah sugar and cane sugar on the characteristics of water kefir. The research was conducted using a Randomized Block Design (RBD) with five treatment levels and three replication from water kefir made with nipah sugar and cane sugar 0%:100% (A0/Control); 25%:75% (A1); 50%:50% (A2); 75%:25% (A3); dan 100%:0% (A4). Each treatment used 6% sugar, with 5% water kefir grains, and was fermented for 24 hours at room temperature. This study evaluated total lactic acid bacteria, total soluble solids, total lactic acid, pH, color, and sensory attributes through 5 scale hedonic test for color, aroma, taste, and soda sensation. The data for total lactic acid bacteria, total dissolved solids, total lactic acid, pH, and color were analyzed using SPSS software with Analysis of Variance (ANOVA) followed by Tukey's test. Data from the hedonic test were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test. The results showed that the concentration of nipa sugar had a significant effect on total lactic acid bacteria, total dissolved solids, total lactic acid, pH, color, and hedonic scores of water kefir. Higher concentrations of nipa sugar increased the total lactic acid bacteria, total lactic acid, redness (a*), yellowness (b*), chroma (C*), and hedonic scores, while reducing total dissolved solids, pH, luminosity (L*), and hue (h). The best treatment was A4 (100% nipah sugar) with values of total lactic acid at 0,212%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cane sugar, fermentation, nipah sugar, water kefir
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Ilham Mulia Rahman
Date Deposited:	10 Mar 2025 02:59
Last Modified:	10 Mar 2025 02:59
URI:	http://repository.unsri.ac.id/id/eprint/168099

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