KARAKTERISTIK SIFAT FISIKOKIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK KEFIR DENGAN DENGAN PENAMBAHAN GULA (SUKROSA) DAN KONSENTRAT BUAH NAGA MERAH (HYLORECEUS POLYRHIZUS)

The development of food technology today provides an alternative to milk processing as an effort to diversify milk prodak to be accepted and beneficial to the community especially for patients with lactose intolerance. One form of diversification is the presence of fermented milk. Where one type of milk fermentation is kefir. Fermentation of kefir using lactic acid bacteria (BAL) and yeast Candida kefir that work together in symbios. The purpose of this study was to determine the effect of adding the concentration of sugar and concentrate of red dragon fruit different to physicochemical, microbiological and organoleptic properties of kefir. This research uses nested design with 2 factors. The first factor is the addition of sugar concentrations are 4%; 6%; 8% while the second factor is the addition of red dragon fruit concentrate of 10%; 20%; 30%. The treatments were 9 treatments with 3 replications. The parameters of this study include total soluble solids, viscosity, total lactic acid, pH, total BAL, total yeast, color intensity and organoleptic (taste, viscosity or consistency, color, appearance). The results showed that the addition of sugar significantly affected the total parameters of soluble solids 16,83 brix, viscosity 3,63 dPas, total total lactic acid 2,4%, pH 4,01, total BAL 5,2x108 Cfu/ml, total yeast 1,9x105 Cfu/ml, color intensity include L (brightness) 59,1; a (redness) 48,77 and b (yellowish) 18,07 and then organoleptic include taste 2,8 (not good), consistency 3,2 (thick enough), colour 3,6 (interesting enough), and appearance 3,7 (cukup suka), while the addition of red dragon fruit concentrate influenced real to total soluble solids, viscosity, total lactic acid, color intensity and organoleptic (taste, viscosity or consistency, color, appearance)