Open AccessChemical and microbiological properties of buffalo milk kefir with different starter concentrations
Author(s) -
Heni Rizqiati,
Nurwantoro,
Siti Susanti,
K R A Surya,
Mohammad Ihsan Yahya Prayoga
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/803/1/012045
Subject(s) - starter , kefir , total dissolved solids , food science , chemistry , completely randomized design , alcohol , zoology , biology , lactic acid , environmental engineering , biochemistry , environmental science , bacteria , genetics
The research aims to determine the effect of kefir grain starter concentration on alcohol content, total dissolved solids and total buffalo milk kefir microbes and to find out whether these parameters are in accordance with predetermined standards. The study used a Completely Randomized Design (CRD) with treatments given were (T1) kefir grain starter concentration of 2.5%, (T2) 5% kefir grain starter concentration, (T3) kefir grain starter concentration of 7.5%, and (T4) concentration 10% kefir grain starter. The parameters observed were alcohol content, total dissolved solids and total microbes. Data from the test results were analyzed using the Analysis of Variance (ANOVA) test with a significance level of 5% and if there is a difference then proceed with the Duncan test. Kefir grain starter concentration has a significant effect (p<0,05) on alcohol content, total dissolved solids and total microbes. The more concentrations of kefir grain, the alcohol content and total microbes increase. The more concentration of kefir grain, the more total dissolved solids decreases, with the optimal amount of kefir grain starter concentration is 7.5%.