Total Lactic Acid, Protein, Fat, and Carbohydrates in Curd Kefir and Cow Colostrum Kefir

Abstract

There are differences in the content of lactic acid, fat, pro-tein and carbohydrates in the curd kefir and colostrum kefir. The aims of this study were to determine the content of lactic acid, protein, fat, and carbohydrates of curd kefir and colostrum kefir based on the con-centration of starter and fermentation time. Experimental data were collected from a number of experiments at a temperature of 28°C. The method used was the experimental method of CRD 3 × 3 with 3 replications, the data were analyzed by analysis of variance. Good kefir contained high lactic acid, proteins, and carbohydrate and low in fat. The results showed curd kefir with the highest lactic acid con-tent of 1.59 % was at a starter concentration of 20% and a fermen-tation time of 72 hours (d2w3), the highest protein of 2.20% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), the lowest fat of 1.16% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), and the highest carbohydrate of 4.81% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). Whereas in colostrum ke-fir with the highest lactic acid content of 2.83 % found at a starter concentration of 20% and a fermentation time of 72 hours (d2w3), the highest protein of 6.13 % was at a starter concentration of 10% and a fermentation time of 24 hours (d1w1), the lowest fat of 1.58% was at a starter concentration of 30% and fermentation time of 24 hours (d3w1) and the highest carbohydrate content of 17.91% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). It can be concluded that the starter concentration and fer-mentation time have a significant effect (α <0.05) on lactic acid, pro-tein, fat, and carbohydrates content of curd kefir and kefir colostrum.

Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation

“…The results of measuring the pH of peanut kefir with tape yeast inoculum are not different from the pH of kefir with tape yeast inoculum and the basic ingredients of cow's milk were 4.37-6.30 (Sinurat et al, 2018), goat milk was 4.8 (Kurniati et al, 2020). Etawa goat's milk kefir with kefir seed inoculum has a pH of 4.57 (Pamericar et al, 2018), a combination of cow's milk and soy milk kefir has a pH of 3.96-4.76.…”

“…Adams and Moss (2008) stated that the alcohol content of kefir varies between 0.01% and 1%. Standard determination of pH on kefir ± 3.7 (Kurniati et al, 2020). In this study peanut kefir, the amount of LAB was 7.99 log cells/mL (9.8 x 10 7 cells/mL) -8.64 log cells/mL (4.4 x 10 8 cells/mL), the amount of yeast was 4 log cells/mL (1 x 10 4 cells/mL) -5.5 log cells/mL (3 x 10 5 cells/mL), alcohol content <1%, total acid obtained between 6% -17.6% and the pH of peanut kefir between 3.44 -4.12.…”

“…In addition to the content of good bacteria and yeast, kefir also contains vitamins, minerals, essential amino acids that help maintain and improve body functions (Julianto et al, 2016). The nutritional content of curd kefir has been researched, curd kefir contains 0.7% lactic acid, 1.4% protein, 2.30% fat, and 3.15% carbohydrates (Kurniati et al, 2020). Kefir contains essential minerals and amino acids that can repair damaged cells and contains calcium and magnesium (Surono, 2004).…”

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

“…Kandungan protein dan lemak pada kefir juga dapat dipengaruhi aktivitas bakteri asam laktat selama fermentasi. Beberapa bakteri asam laktat yang terdapat dalam bibit kefir memiliki aktivitas proteolitik dan lipolitik yang menghasilkan peptida dan asam amino serta asam lemak selama penyimpanan pada kefir (Setyawardani et al, 2017;Kurniati et al, 2020).…”

Kajian Literatur Spesifikasi Mutu Fisikokimia Dan Mikrobiologis Water Kefir Dengan Variasi Konsentrasi Substrat Dan Starter

“…Total asam tertitrasi pada kefir dan water kefir pada umumnya dihitung dalam persentase asam laktat karena sebagian besar mikroorganisme penyusun bibit kefir dan water kefir terdiri atas bakteri asam laktat (Danilovic et al, 2019) Berdasarkan Tabel 5., total asam tertitrasi yang dihasilkan pada produk kefir dari berbagai macam bahan cenderung mengalami peningkatan seiring dengan peningkatan konsentrasi starter yang digunakan. Kefir susu sapi (Triwibowo et al, 2019), kefir kolostrum sapi (Kurniati et al, 2020), water kefir sari kacang bambara (Nur'utami et al, 2018), dan water kefir sari kacang hijau (Supriyono et al, 2014) dengan penambahan konsentrasi starter yang berkisar antara 3-15% menghasilkan total asam tertitrasi yang sesuai dengan standar mutu kefir dari CODEX dan KEBS, yaitu sebanyak minimal 0,6%. Namun, TAT yang dihasilkan pada keempat produk tersebut belum memenuhi standar mutu dari SNI untuk minuman susu fermentasi karena TAT yang dihasilkan melebihi 0,9% sedangkan standar mutu yang ditetapkan untuk total asam tertitrasi pada produk adalah 0,2-0,9%.…”