JELLY DRINK SINBIOTIK BERBASIS KEFIR SUSU KEDELAI DENGAN FORTIFIKASI SARI KURMA AJWA (Phoenix dactylifera L.)

Azzahra Intan Ramania, NIM.: 22106040032 (2026) JELLY DRINK SINBIOTIK BERBASIS KEFIR SUSU KEDELAI DENGAN FORTIFIKASI SARI KURMA AJWA (Phoenix dactylifera L.). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Functional food is a type of food that has various benefits for health. Some of these benefits can be obtained from the content of fiber, vitamins, minerals, prebiotics, and probiotics contained in functional foods, one type of functional food, namely kefir which contains microbes with various benefits for the body. However, the sour taste and also the use of animal milk can limit the acceptance of kefir especially for individuals with lactose intolerance. This study aims to increase the organoleptic index of jelly drink kefir through the addition of variations in the concentration of date juice (v/v) Ajwa 0%, 10%, 20%, 30%, and 40% and evaluation of the number of Lactic Acid Bacteria (BAL) present in kefir after 24 hours of fermentation. The highest amount of BAL was obtained at a concentration of 30% of 8.38 log CFU/mL. Carrageenan 1.3% (v/v) increased the amount of BAL by 9.04 CFU logs/mL compared to the control (without carrageenan) 8.38 CFU logs/mL. The results of the organoleptic test showed that the jelly drink with the addition of 40% Ajwa date juice (v/v) had the highest organoleptic index with an average value of 3.6 on a scale of 1-5. The addition of Ajwa date juice and carrageenan to kefir increases the number of BAL and organoleptic index.

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