The Effect of Different Kefir Grain Starter Concentration on pH, Alcohol Percentage, and Organoleptic Properties of Ultra High Temperature (UHT) Milk Kefir

DOI

10.2991/absr.k.220309.078How to use a DOI?

Keywords

Kefir; pH; UHT milk; alcohol percentage; organoleptic properties

Abstract

Kefir is a fermented milk product by lactic acid bacteria and yeast, rich in benefits for the human body. Kefir grains are a starter in making kefir. This research determines pH, alcohol percentage, and organoleptic properties using kefir grains with different concentrations. Ultra-high temperature (UHT) milk is the raw material for kefir in this study. Kefir produced was by using 2.5% (P1), 5% (P2), 7.5% (P3), and 10% (P4) kefir grains. The parameters measured were pH, alcohol percentage, and organoleptic properties. The research was designed based on a completely randomized design, then the data collected were analyzed using analysis of variance followed by Duncan’s New Multiple Range Test. The results indicated that the concentration of kefir grains significantly affects (p<0.05) pH, alcohol percentage, and organoleptic properties. Seven percent (7%) is the best concentration of kefir grains.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Fitrianingsih Fitrianingsih
AU  - Harapin Hafid
AU  - Asma Bio Kimestri
AU  - Andini Sulfitrana
AU  - Rachmita Dewi S. Toba
PY  - 2022
DA  - 2022/03/29
TI  - The Effect of Different Kefir Grain Starter Concentration on pH, Alcohol Percentage, and Organoleptic Properties of Ultra High Temperature (UHT) Milk Kefir
BT  - Proceedings of the International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021)
PB  - Atlantis Press
SP  - 399
EP  - 403
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220309.078
DO  - 10.2991/absr.k.220309.078
ID  - Fitrianingsih2022
ER  -