Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The characteristics of goat-milk kefir with the addition of different amounts of kefir grain were studied by measuring pH value, ethanol content, and percentage of lactic acid. The experimental design was a completely randomized design (RCD) with three treatments and five replications. The treatments were performed by using different amounts of kefir grains i.e., 2%, 4%, and 6%. Goat-milk kefir was pasteurized at 105 o C for 5 minutes, cooled at room temperature (37 o C), and then kefir grain was added at different levels and incubated for 12 hours. The results showed that the amounts of kefir grain had a significant effect (p<0.05) on pH value, the percentage of lactic acid, and ethanol content of goat-milk kefir produced. The higher dose of kefir grain had an influence on physicochemical characteristics, microbiology, and sensory of goat-milk kefir. The optimal characteristics of goat-milk kefir were 2% kefir grain with a pH value of 5.40, lactic acid content of 0.14%, and ethanol content of 0.69%. The weight gain of kefir grain was 7.21% and the total of lactic acid bacteria was 1.64x10 7 CFU/mL. Sensory quality had a white color, kefir scent, a non-acid taste, and like preference. It is concluded that the best goat-milk kefir can be produced by the addition of 2% kefir grain based on physicochemical, microbiological, and sensory characteristics.

Aims: Kefir is a fermented dairy product using lactic acid bacteria, such as Lactobacillus lactis and L. delbrueckii subsp. bulgaricus mixed with yeast and produces acids and alcohols. Lactic acid bacteria (LAB) can be identified based on morphological and biochemical characteristics, using macroscopic and microscopic examination and biochemical tests. This study aims to isolate LAB from commercial kefir grain and to conduct an identification based on morphological characteristics using macroscopic, microscopic and biochemical techniques. Methodology and results: LAB isolated from kefir grain was grown on nutrient-agar medium and then transferred to the MRS agar medium. Macroscopic observations included recording the colony size, color, form, surface, and edge. Microscopic examination involved Gram staining and spore staining. Biochemical assays included oxidase test and aerobic and anaerobic tests. The results obtained were lactic acid bacteria which were negative in the catalase and oxidase tests, positive for Gram staining, spore staining was negative, and aerobic and anaerobic tests were positive; the bacteria were rod-shaped and rounded. Conclusion, significance and impact of study: Lactic acid bacteria isolated from kefir grains were identified by macroscopic and microscopic examination of morphology and using biochemical tests putatively identified as Lactococcus cremoris, Streptococcus cremoris and L. plantarum.

Lumpy skin disease (LSD) is one of the diseases that pose a threat to the livestock industry because it can cause large economic losses. The disease was first discovered in the country of Zambia in 1929. In Indonesia, LSD was first discovered in early 2022 in Indragiri Hulu Regency, Riau. This disease is caused by a virus belonging to the genus Capripoxvirus, subfamily chordopoxvirinae, family Poxviridae. The LSD virus has a limited host and does not infect non-ruminant hosts. A characteristic clinical symptom of LSD is the appearance of nodules on the skin. Diagnosis of this disease can be done by looking at typical clinical symptoms, laboratory tests such as virus isolation, serological tests (serum neutralization test, virus neutralization test (VNT), agar gel immune diffusion, indirect ELISA, and indirect fluorescent antibody technique (IFAT)), real time and conventional PCR, immunohistochemistry, LAMP, and IPMA. Prevention and control of LSD disease can be done in several ways such as vaccination, vector control, restriction of livestock traffic, strict quarantine and stamping out.

This study aimed to analyze the characteristics of goat milk kefir based on the incubation time variations on physicochemical, microbial and organoleptic. The method used was an experimental method using a Completely Randomized Design with 3 various incubation time which were for 12 hours, 18 hours and 24 hours with five replications. Parameters measured were physicochemical characteristics (pH, lactic acid concentration, and ethanol content), microbial characteristics which as the total number of lactic acid bacteria (LAB) colonies and the organoleptic characteristics were color, aroma, taste and favorability level towards goat milk kefir. Physicochemical and microbial data were analyzed by Analysis of Variance (ANOVA) while the organoleptic data were analyzed descriptively. The results showed that the incubation time gave significantly difference effect (P<0.05) on the pH, lactic acid concentration, the total number of LAB goat milk kefir and did not significant effect on the ethanol content. The organoleptic results showed that the incubation time didn’t significant effect on color and aroma, however gave significant affects on the tastes and favorability towards goat milk kefir. It can be concluded that the best incubation time was 24 hours. The physicochemical characteristics showed the pH value at 4.16±0.089; lactic acid concentration at 0.24±0.039%; ethanol content at 0.75±0.044%. The microbiology characteristics, the total number of Lactic Acid Bacteria at 1,24x107±0,008 CFU/ml. The characteristic of organoleptic color at 3.95 (white); aroma at 4.10 (kefir scent); taste at 4.25 (poor acid) and favorability at 4.15 (like).

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