The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Abstract

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.

Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

“…Furthermore, the results obtained in this work show that all of the analyzed parameters (main fermentative characteristics, aromatic profile, and sensory evaluation) are expressed in a balanced way when fermentation is carried out by the yeast consortium. In particular, the results showed that the yeast consortium had a significant effect on higher alcohols in all milks tested, in accordance with Sulmiyati et al [44]. In particular, acetaldehyde levels were always increased after consortium fermentation, in line with those reported by Grønnevik et al [22].…”

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

“…The sensory evaluation was conducted to evaluate whether the addition of green tea powder affected the sensory characteristics of lamb sausages. The sensory evaluation used in this study was a qualitative test with structured questionnaire protocol that was developed according to Sulmiyati et al (2019) with a modification. A 15 well-trained students and laboratory staff (aged between 24-30 years) who were familiar with sausage sensory evaluation were recruited to evaluate 5 sausage samples.…”

Studi Literatur Perbandingan Mutu Mikrobiologis Dan Fisikokimia Minuman Fermentasi Kefir Dari Beberapa Jenis Susu

“…Laktosa sebagai sumber karbohidrat utama dalam susu digunakan dalam proses fermentasi kefir oleh bakteri asam laktat. Penggunaan bibit kefir yang semakin banyak akan semakin menurunkan kadar laktosa dalam susu (Setyawardani et al, 2017;Sulmiyati et al, 2019). Tomar et al (2019).…”

“…Khamir selanjutnya akan menghasilkan senyawasenyawa yang membantu pertumbuhan bakteri asam laktat seperti asam amino dan vitamin. Khamir juga dapat menghasilkan senyawa metabolit berupa CO2 yang dapat membantu memberikan lingkungan yang anaerobik serta mencegah akumulasi asam laktat yang berlebihan sehingga dapat memperpanjang pertumbuhan bakteri asam laktat (Setiawati dan Yunianta, 2018;Korukluoglu et al, 2017;Setyawardani et al, 2017) Hasil nilai pH kefir susu kambing yang tinggi pada penelitian Sulmiyati et al (2019), dikarenakan waktu fermentasinya lebih singkat yaitu 12 jam bila dibandingkan dengan waktu yang umumnya digunakan dalam pembuatan kefir yaitu 18-30 jam (Barão et al, 2019). Hal ini sejalan dengan penelitian yang dilakukan Kinteki et al (2018) yang meneliti pengaruh lama fermentasi pada kefir susu kambing.…”