Physicochemical Characteristics of Mung Bean Kefir with Variation Levels of Skim Milk and Fermentation Time

Abstract

Kefir is fermentation milk drink as yoghurt which is classified to functional drink. Kefir has a benefit for health that could reduce blood cholesterol levels. Kefir is usually made of fresh milk as cow and goat milk. Kefir is also made of vegetable milk as mung bean milk. Mung bean consists of complete nutrition that are protein, fat, vitamin as phosphoric acid, B1, riboflavin, B6, pantothenic acid, niacin, and mineral. Mung bean also contains bioactive component that is oleanolic acid which is functioning to inhibit cardiovascular diseases and increase immune system. The purpose of this study is to find the effect of skim milk concentration and fermentation time to chemical natures (pH, total acid number, alcohol level) of kefir cider mung bean and its formulation that is favored by the panel. The research method is Factorial RAL (Stands for Rancangan Acak Lengkap) method. The first factor is skim milk concentration treatment (0%, 3%, 5%, and 7%) which is added to cider mung been and second factor is fermentation time (21 hours, 24 hours and 27 hours). The result of study is analyzed by One-Way Analysis of Variances (ANOVA). The result showed that pH range of 3.8-4.4, total acid number range of 1-3%, alcohol level is 0.39%, viscosity range of 3.20-3.25 dPaS. Based on organoleptic test, kefir favoured by panel is kefir with skim milk concentration 7%, fermentation time 27 hours, pH 3.94, lactate acid 2.6%, alcohol level 0.39% and viscosity 3.25 dPaS.