Karakteristik Fisik dan Organoleptik Kefir Susu Kerbau dengan Penambahan Sari Buah Naga Merah (Hylocereus polyrhizus)

Abstract

Kefir is fermented milk that has a taste, color and consistency that resembles yogurt and has a distinctive yeasty aroma (like tape). However, kefir has a very sour taste so it is less desirable. Red dragon fruit not only provides a natural red color to the product, but can also provide a unique flavor and increase the nutritional value of the product. This study aims to determine the effect of adding red dragon fruit juice on the physical and organoleptic quality of buffalo milk kefir. This research was conducted from March 2025 to May 2025 at the Animal Production Laboratory, Faculty of Agriculture, University of Sumatera Utara. Parameters observed include pH value, viscosity and organoleptic which includes color, taste, aroma and texture. This study used a completely randomized design (CRD) with five treatments and four replicates: P0 (without the addition of Red Dragon juice), P1 (addition of 10% Red Dragon juice), P2 (addition of 20% Red Dragon juice) and P3 (addition of 30% Red Dragon juice) and P4 (addition of 40% Red Dragon juice). The results showed that the addition of red dragon fruit juice had a significant effect on pH value with the highest value at P0 which is 3.98 and viscosity with the highest value at P4 which is 284.75mPa.s. The addition of red dragon fruit juice has a significant effect (P<0.05) on color, taste, aroma and texture. P4 treatment produced the highest organoleptic value, namely color 4.92, taste 4.56, aroma 4.27 and texture 4.08.