Kefir Susu Kacang Merah (Phaseolus Vukgaris) dengan Gula Aren (Palm Sugar)
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Abstract
Abstrak–Diversifikasi pengolahan bahan dasar kacang‐kacangan masih sangat terbatas, salah satunya adalah kacang merah. Kacang merah dapat menjadi solusi pembuatan susu untuk para penderita lactose intolerance. Gula aren digunakan karena indeks glikemiknya lebih rendah daripada gula tebu. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gula aren (b/v) terhadap produk kefir susu kacang merah menggunakan Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa susu kacang merah dengan kadar protein terbaik adalah perbandingan kacang merah dan air 1:5. Hasil analisis statistik menunjukkan terdapat perubahan kadar gula reduksi, gula total, asam laktat, pH, protein, etanol, total asam tertitrasi (TAT), total BAL dan khamir pada kefir susu kacang merah dengan gula aren. Hasil uji organoleptik yang paling disukai oleh panelis adalah kefir susu kacang merah dengan konsentrasi gula aren 7,5% (b/v) dengan karakteristik warna coklat tua, beraroma cukup asam, memiliki rasa manis, rasa sedikit beralkohol, rasa cukup asam, dan aftertaste sedikit pahit. Hasil uji mikoorganisme kontaminan pada kefir susu kacang merah adalah < 3 APM/mL untuk bakteri coliform dan negatif/25 mL untuk Salmonella sp.
Kata Kunci: kacang merah, gula aren, kefir
Abstract–Diversification of food products use red beans still limited. Red beans can be a solution in milk making for lactose intolerances. Palm sugar contains more mineral than cane sugar. Palm sugar is used because its glycemic index lower than crystal sugar. This research aims to inovate food products and determine the influence of palm sugar concentration (b/v) on red beans milk kefir using randomized block design. The results showed that red beans milk with the highest protein content was red beans and water with ratio 1:5. The results of statistical analysis showed that there were influences in reduction sugar, total sugar level, lactic acid, pH, ethanol, titrated total acid, total of lactic acid bacterias and yeasts in red beans milk kefir with palm sugar. The organoleptic test result showed that red beans milk kefir with the concentartion of palm sugar 7,5% (b/v) was the most preferred treatment by panelists, which has dark brown color, quite acidic aroma, neutral sweetness, less alcholic taste, quite acidic taste, dan less bitter aftertaste. The contaminant microorganisms test results showed that there were < 3 APM/mL for coliform bacteria and negative/25 mL for Salmonella sp.
Keywords: red beans, palm sugar, milk kefir
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