PENGARUH LAMA FERMENTASI TERHADAP KANDUNGAN PROTEIN SUSU KEFIR SEBAGAI BAHAN PENYUSUN PETUNJUK PRAKTIKUM MATA KULIAH BIOKIMIA
Abstract: Highly content of
nutrition in milk a perfect for microba to grow. Microba can pollute the milk
fastly so it can not be consume. Fermentation is one way to avoid the milk
decay. Fermentation of milk is conducted by inoculating pasteurized milk with
kefir grains additional as cultur starter. The objective of this research is
knowing the effect of fermentation period toward protein content of kefir milk
as material to compile guideline book for lab work in biochemistry class. The
research is quantitative with RAL factorial 4x1 in 3 times repetition. The
factors of research are fermentation in 0 hour (t1), 12 hours (t2), 24 hours
(t3), 36 hours (t4). Research use titration formol to collect the data of protein content. Anava one tail is used to
examine the hypothesis continued with BNT examination. The result of hypothesis
shows that sig t (fermentation period) for protein content in kefir milk 0,000
with significance degree is 0,05. It shown that sig t < 0,05. From the result
above, the conclusion is fermentation period affect the protein content in
kefir milk.
Penulis: Susanti, Sri Utami
Kode Jurnal: jpbiologidd141069
