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Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made From Buffalo Milk With Variation in Grain Concentration

*Jethro Rafande Manurung  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Heni Rizqiati  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Valentinus Priyo Bintoro  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Open Access Copyright 2020 Journal of Applied Food Technology

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Abstract

This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. Buffalo milk and kefir grain were used in this research. Concentrations of kefir grain at 2.5, 5, 7.5, 10% (g/v) were used to measure viscosity, total acid, protein and hedonic level of buffalo milk kefir. Ostwald pipette and pycnometer were used to determine the viscosity, while total acid used titration method. Destruction and distillation methods were used to determine the protein content and the hedonic test were done by 25 panelists. The results show that different levels of kefir grain concentration gave significant effect (p<0.05) on every parameters indicating concentration of the grain might provide remarkable effect to the quality on viscosity, total acid, protein, and hedonic level of buffalo milk kefir and it has shown that the more addition of kefir grain, the more increase in viscosity, total acid, and protein content but it remained specific affect to the hedonic test. As result, concentration of kefir grain was a determinant key to produce the specific quality of kefir.

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Keywords: buffalo milk kefir; kefir grain concertations; protein; total acid; viscosity
Funding: Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang

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Section: Research Articles
Language : EN
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