Analisis kinetika fermentasi pada Kefir Susu Sapi dengan fermentasi suhu rendah

Abidin, Ira Sukmawati (2023) Analisis kinetika fermentasi pada Kefir Susu Sapi dengan fermentasi suhu rendah. Sarjana thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

The provision of good quality and halal functional food is one of the demands for researchers to continue to innovate and develop ideas to meet food needs in society. Kefir is here as one of the answers to the development of innovation in the food sector by utilizing milk as the main raw material. Until now, most of the kefir still has an alkohol value level above 0.5% and this figure does not meet the halal food safety criteria according to the MUI, which is <0.5%. To reduce the alkohol content in cow's milk kefir, a modification was made to the fermentation process using a low-temperature fermentation technique, namely at 10°C using a grain concentration of 50% and a fermentation time of 72 hours. This study aims to determine the success of the kefir fermentation process with this method in terms of the analysis of the fermentation kinetics. The research was conducted by calculating changes in the number of lactic acid bacteria (LAB) in kefir during the fermentation process using the Total Plate Count (TPC) method, measuring changes in pH and testing kefir alkohol content. The TPC method is carried out every 6 hours along with pH measurements during the fermentation process. Meanwhile, the alcohol content is calculated at the end of the fermentation time. The results showed that the kefir fermentation process with low-temperature fermentation was successful which was monitored through changes in the amount of LAB, a decrease in the pH value during fermentation. In addition, the kefir produced in this study has an alcohol content of 0.02%.

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