ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan berbagai konsentrasi sari buah naga merah terhadap total bakteri asam laktat, total padatan terlarut, viskositas, dan pH kefir susu kerbau. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan konsentrasi sari buah naga merah (Hylocereus polyrhizus) yang ditambahkan pada kefir susu kerbau adalah 0% (T0), 5% (T1), 10% (T2), 15% (T3), 20% (T4) dengan masing-masing 4 kali ulangan. Data diolah menggunakan IBM SPSS Statistics 26 dan dianalisis statistik dengan metode Analysis of Variance pada taraf signifikansi 5%. Jika terdapat pengaruh nyata, maka akan dilakukan uji lanjut Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa terdapat pengaruh penambahan berbagai konsentrasi sari buah naga merah terhadap total bakteri asam laktat, total padatan terlarut, viskositas, dan pH kefir susu kerbau. Terjadi peningkatan total BAL, total padatan terlarut, dan viskositas, serta penurunan pH seiring dengan bertambahnya konsentrasi sari buah naga merah yang ditambahkan pada kefir susu kerbau.
ABSTRACT
That research aimed to determine the effect of adding various concentrations of red dragon fruit juice on total lactic acid bacteria, total dissolved solids, viscosity, and pH of buffalo milk kefir. This research used a Completely Randomized Design (CRD) method with 5 treatments the concentration of red dragon fruit juice (Hylocereus polyrhizus) added to buffalo milk kefir was 0% (T0), 5% (T1), 10% (T2), 15% (T3), 20% (T4) with 4 replications each. The data were processed using IBM SPSS Statistics 26 and statistically analyzed using the Analysis of Variance method at a significance level of 5%. If there was significant effect, further Duncan Multiple Range Test (DMRT) will be carried out. The results showed that there was an effect of adding various concentrations of red dragon fruit juice on total lactic acid bacteria, total dissolved solids, viscosity, and pH of buffalo milk kefir. There was an increase in total BAL, total dissolved solids, and viscosity, as well as a decrease in pH along with the increase in the concentration of red dragon fruit juice added to buffalo milk kefir.
