Characteristics of kefir based on goat’s milk with different starter combinations

Abstract

This study aims to find out the kefir’s characteristics made from goat’s milk with a combination of bacteria and yeast. The research design used was a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment applied was a combination of the addition of starter Lactobacillus acidophilus and Saccharomyces cerevisiae with different concentrations. Variance analysis was used in this processing data, if there was a noticeable influence at the level of 5% it will be further tested using the duncan multiple range test (DMRT). The results of this study inform that the total lactic acid bacteria was 7.3617 to 7.5185 log CFU/ml; the total yeast 5.5563 to 7.1189 log CFU/ml; the total titrated acid 0.882 to 0.994%; pH value 4.936 to 5.052; lactose content 2.67 to 1.48%; total reducing sugars 2.424 to 4.414%; alcohol content 0.26 to 0.29%. The conclusion is that the lower combination of starter bacteria L. acidophilus and yeast S. cerevisiae had a real effect (P<0.05) on the decrease in lactose content, total reducing sugar, pH value, and total titrated acid but had no effect (P> 0.05) on the total number of lactic acid bacteria, total yeast, and alcohol content.