Kefir Susu Nabati dengan Penambahan Kulit Pisang Tanduk (Musa Paradisiacal Var. Corniculata)
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Abstract
Abstract – Non dairy milk contains high protein and carbohydrate, low fat, and free lactose. Even more, banana peel has a potential as prebiotic because it contains 33% fructooligosaccharides (FOS). Banana peel was usually being thrown away although it still had good content. That would be a potential resource to make a non dairy kefir from it. This research aimed to know the effect on changes of fermentation parameters, the results of organoleptic tests, and the best treatment in making non dairy kefir with addition of Tanduk banana peel. The results showed that the parameters of total sugar, lactic acid, pH, TAT, viscosity, ethanol, number of yeast and LAB tests were significantly different in each sample even though not all samples were significantly different on reducing sugar. The results of organoleptic tests showed that non dairy kefir without the addition of Tanduk banana peel was the most preferred kefir with quite sweet and sour taste, not alcoholic, less sour and quite unpleasant aroma, a yellowish white color, quite thick consistency, and not bitter aftertaste. The best treatment based on the effective-index method was non dairy kefir with the addition of 5% Tanduk banana peel.
Keywords: kefir, tanduk banana, non dairy milk
Abstrak – Susu nabati memiliki kandungan protein dan karbohidrat yang tinggi, rendah lemak, serta tidak mengandung laktosa. Kulit pisang berpotensi sebagai prebiotik karena mengandung 33% fructooligosaccharides (FOS). Kandungan gizi kulit pisang dan susu nabati yang baik serta keinginan memanfaatkan kulit pisang Tanduk yang biasanya dibuang menjadi alasan untuk membuat kefir susu nabati dengan penambahan kulit pisang Tanduk. Tujuan penelitian ini adalah mengetahui pengaruh terhadap perubahan parameter fermentasi, hasil uji organoleptik, dan perlakuan terbaik dalam pembuatan kefir susu nabati dengan penambahan kulit pisang Tanduk. Penelitian ini mengunakan metode rancangan acak lengkap dengan variasi kadar kulit pisang Tanduk yang ditambahkan 0%, 5%, dan 10%. Hasil penelitian menunjukkan bahwa parameter gula total, asam laktat, pH, TAT, viskositas, etanol, jumlah khamir dan BAL, terdapat perbedaan signifikan pada setiap sampel, sedangkan pada parameter gula reduksi tidak semua sampel mengalami perbedaan signifikan. Hasil uji organoleptik kefir susu nabati tanpa penambahan kulit pisang Tanduk merupakan kefir yang paling disukai dengan karakteristik rasa yang cukup manis, cukup asam, tidak beralkohol, aroma kurang asam dan cukup langu, berwarna putih kekuningan, menghasilkan aftertaste yang tidak pahit, serta memiliki konsistensi cukup kental. Perlakuan terbaik berdasarkan metode indeks efektivitas adalah kefir susu nabati dengan penambahan kulit pisang Tanduk 5%.
Kata kunci: kefir, pisang tanduk, susu nabati
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