Pengaruh Penggunaan Kefir dari Jenis Susu yang Berbeda terhadap Kualitas dan Daya Ikat pada Logam Pb

Abstrak. Suatu penelitian tentang kualitas dan daya ikat kefir pada logam dengan menggunakan jenis susu berbeda, dilakukan dengan metode Rancangan Acak Lengkap (RAL)dengan 4  perlakuan dan 4 ulangan. PerlakuanP1 adalah Susu Kambing, P2 Susu Bubuk, P3 Susu UHT, P4 Susu Steril. Parameter yang diamati adalah kadar protein, kadar laktosa, kadar lemak, pH dan daya  ikat logam. Hasil penelitian menunjukkan bahwa penggunaan jenis susu yang berbedatidak berpengaruh (P0.05) terhadap protein, laktosa, dan lemak, serta berpengaruh nyata (P0.05) terhadap pH dan daya ikat logam.The Effect of Using Kefir from Various Milks on The Qualities and Binding Capacity of kefir on Lead PbAbstract.A study of the quality and kefir’s metal binding capacity using the various milks was carried out by Completely Rendomized Design (RAL) method with 4 treatments and 4 replications. P1 treatment was a Goat Milk, P2 treatment was a Powder Milk, P3 treatment was a UHT Milk, P4 treatment was a Sterile Milk. The Parameters observed were protein levels, lactose levels, fat levels, pH, andkefir’s metal binding capacity. The results showed that the using various milks had no (P0.05) effect on protein, lactose, fat, and had a significant (P0.05) effect on pH and metal binding capacity.