<mets:mets xsi:schemaLocation="http://www.loc.gov/METS/ http://www.loc.gov/standards/mets/mets.xsd http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-3.xsd" LABEL="Eprints Item" OBJID="eprint_46766" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:mets="http://www.loc.gov/METS/" xmlns:xlink="http://www.w3.org/1999/xlink"><mets:metsHdr CREATEDATE="2026-08-21T23:44:08Z"><mets:agent ROLE="CUSTODIAN" TYPE="ORGANIZATION"><mets:name>Repository Universitas Negeri Padang</mets:name></mets:agent></mets:metsHdr><mets:dmdSec ID="DMD_eprint_46766_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:titleInfo><mods:title>Analisa Kualitas Kefir Susu sapi Dengan &#13;
Penambahan Puree Ubi Jalar Ungu</mods:title></mods:titleInfo><mods:name type="personal"><mods:namePart type="given">Miftah Al</mods:namePart><mods:namePart type="family">Fattah</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:abstract>Kefir adalah produk susu beraroma asam, alkoholik serta karbonat yang diproduksi melalui proses fermentasi mikroorganisme dan ragi. Kefir juga mengandung probiotik alami yang memiliki efek menyehatkan pada tubuh. Ubi jalar ungu mengandung antosianin yang dapat dimanfaatkan sebagai prebiotik.Penelitian ini dilakukan untuk mengetahui kualitas organoleptic kefir yang ditambahkan puree ubi jalar ungu.  Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu 0%, 15%, 20%, 25% dan 3 kali pengulangan, terhadap uji sensori yang mencakup aspek warna, aroma, tekstur, dan rasa. Data ditabulasi dengan analisis varian (ANAVA) dan dilanjutkan uji Duncan. Hasil penelitian menunjukkan penambahan puree ubi jalar ungu berpengaruh signifikan terhadap kualitas warna. Nilai terbaik uji sensori secara keseluruhan , yaitu warna ungu 6,06 (X3), cukup beraroma asam 5,81 (X3), tekstur kental 6,03 (X3), dan rasa asam 6,02 (X3). Nilai terbaik uji hedonic menunjukkan bahwa penambahan puree ubi jalar ungu sebanyak 25% (X3) yang paling disukai oleh panelis. Hasil uji sensori dan uji hedonic terbaik kefir susu sapi dengan penambahan puree ubi jalar ungu sebanyak 25%.</mods:abstract><mods:classification authority="lcc">O Food</mods:classification><mods:originInfo><mods:dateIssued encoding="iso8601">2025-11-21</mods:dateIssued></mods:originInfo><mods:originInfo><mods:publisher>Universitas Negeri Padang;Kesejahteraan Keluarga FPP UNP</mods:publisher></mods:originInfo><mods:genre>Thesis</mods:genre></mets:xmlData></mets:mdWrap></mets:dmdSec><mets:amdSec ID="TMD_eprint_46766"><mets:rightsMD ID="rights_eprint_46766_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:useAndReproduction>
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