Abstract
Kefir is a food-based on pasteurized milk fermented using lactic acid bacteria, aceticacid bacteria, and yeast. The study aims to analyze proximate levels (carbohydrates, proteins,and fats) and identify the characteristics of sensory changes during storage. This true experimental study uses a complete randomized design with 1 factor. Thecomposition of corn milk kefir consists of 3 levels (K1=corn milk: skimmed milk 100:0;K2=corn milk: skimmed milk 75:25; K3=corn milk: skimmed milk 50:50). Data analysisusing One Way Anova showed that carbohydrate content (10.31 + 1,426), fat (0.18 + 0.018),and protein (1.83 + 0.973) significantly different (p=0.0001). The 35 days of storage in the refrigerator (2-8C) results in a change in kefir colorbecoming more faded. The kefir texture before storage is different for each kefir compositionand becomes more viscous at the end of the storage period. The sour aroma of kefir willincrease during kefir storage. It can be concluded that protein and fat levels increase alongwith an increase in the amount of skimmed milk addition, while carbohydrate levels decreaseat the addition of the most skimmed milk (K3).Keywords: kefir, proximate, sensory characteristics, shelf-life, skimmed milko
Highlights
The 35 days of storage in the refrigerator (2-8oC) results in a change in kefir color becoming more faded
The composition of corn milk kefir consists of 3 levels
One Way Anova showed that carbohydrate content
Summary
Masing-masing perlakuan dilakukan 3 kali replikasi, sehingga secara keseluruhan terdapat total 9 perlakuan. Jagung manis pipil kemudian ditambahkan air dengan perbandingan jagung manis: air 1:6 dan diblender + 10 menit hingga halus. Susu jagung yang telah dipasteurisasi kemudian ditambahkan dengan kefir grains sebanyak 7% (w/v) dan diinkubasi selama 24 jam pada suhu 240C agar berlangsung proses fermentasi (Purnomo dan Muslimin, 2012). Kefir kemudian dimatangkan (aging) selama 1-3 hari pada suhu 5-100C. Sebelum kefir digunakan untuk analisis dan perlakuan, kefir disimpan di dalam refrigerator Dilakukan dengan mengamati perubahan sensorik yang terjadi selama penyimpanan kefir dalam suhu refrigerator (2-80C). Waktu pengamatan berlangsung selama 35 hari, dilakukan di awal dan di akhir penelitian. Adapun perubahan sensorik yang diamati adalah warna, aroma, dan tekstur kefir di awal dan di akhir penelitian. Unit eksperimental yang digunakan dalam penelitian ini terdiri dari bahanbahan utama sebagai berikut: 1. Bibit kefir diperoleh dari Rumah Kefir Juanda Surabaya yang beralamat di JL. Bibit kefir berwarna putih kekuningan, berbentuk butiran gumpalan yang berukuran antara 115 mm
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