ANALISIS KADAR LAKTOSA DAN ASAM LAKTAT DENGAN HIGH PERFORMANCE LIQUID CHROMATOGRAPH (HPLC) DAN KADAR ETANOL DENGAN GAS CHROMATOGRAPH (GC) PADA KRIM KEFIR - Artini, Ni Putu Rahayu; Aryasa, I Wayan Tanjung; Vidika A, Desak Putu Risky (CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry), 2018)
A BSTRAK: Krim kefir memiliki rasa, warna, dan konsistensi yang menyerupai yoghurt namun tekstur krim kefir lebih encer. Gumpalan susunya lebih lembut, dan memiliki aroma khas yeast . Krim kefir mempunyai efek yang baik untuk kesehatan, seperti mengontrol metabolisme kolesterol, sebagai probiotik, antitumor, antibakteri, antijamur, dan lain-lain. Krim  kefir pada penelitian ini dibuat dari proses fermentasi antara bakteri grain kefir dengan susu plain murni, dimana pada penelitian ini dilakukan proses variasi waktu fermentasi yaitu 24 jam, 48 jam, dan 72 jam. Berdasarkan hasil analisis variasi waktu fermentasi berpengaruh terhadap sifat kimia  krim kefir, yaitu secara keseluruhan, baik FI, FII, dan FIII memiliki penampakan berupa cairan kental dan konsistensi homogen. Variasi waktu fermentasi berpengaruh terhadap sifat kimia krim kefir yaitu, penurunan kadar laktosa, kadar asam laktat, dan kadar alkohol. Pada penelitian ini waktu fermentasi terbaik adalah 24 jam (FI) sehingga menghasilkan krim kefir dengan kadar asam laktat 0,37%, kadar alkohol 0,05%, dan kadar laktosa 6,04%   Kata kunci : krim kefir, fermentasi, kadar asam laktat, kadar alkohol, dan kadar laktosa.   A BSTRACT: Cream kefir has a taste, color, and consistency that resembles yogurt but cream kefir texture is thinner. The lumps of the milk are softer and have a distinctive yeast scent. Cream kefir has  good effects on human health, such as controlling cholesterol metabolism, as probiotics, antitumor, antibacterial, antifungal, and others. Cream of kefir in this research is made from fermentation process between grain kefir bacteria with pure plain milk, which in this research is processed variation of fermentation time is 24 hours, 48 hours, and 72 hours. Based on the result of analysis of fermentation time variation effect on physical properties of kefir cream, that is, overall, each FI, FII, and FIII has the appearance of thick fluid  and homogeneous consistency. The variation of fermentation time affects the chemical properties of cream kefir cream, namely, decreasing lactose levels, lactic acid levels, and alcohol content. In this study, the best fermentation time was 24 hours (FI) to produce cream kefir with a 0.37% of lactic acid, 0.05% of alcohol content, and lactose content of 6.04%.