Anti–odor activity of milk kefir on organosulphur polysulfide cyclic compounds in petai (parkia speciosa hassk)

Abstract

This study aims to assess the activity of milk kefir whey in neutralizing odor-causing cyclic polysulfide compounds in petai (Parkia speciosa Hassk.). RAL designs used to determine the optimum fermentation conditions. The data obtained were processed using SPSS 20. Results showed the characteristics of the microbes in the kefir grains include lactic acid bacteria consisting of genus Lactobacillus and yeast of the genus Candida and Saccharomyces. The optimum fermentation conditions using cow’s milk kefir grain starter obtained in the fermentation time of 24 hours at a concentration of 5% kefir grain. Whey kefir which is produced have high levels of fat, protein, carbohydrates, fiber and lactic acid respectively 1.81; 4.35; 5.59; 0.26 and 0.16%, pH 4.4; a density of 1.0628 g/mL and 7.9368 cP viscosity. Kefir milk whey actively reduced the level of petai smell significantly different at the level of α = 0.05.