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IJSTR >> Volume 9 - Issue 8, August 2020 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Chemical Characteristics And Microbiological Kefir Beverages From Bali Cattle During Storage

[Full Text]

 

AUTHOR(S)

Ketut Suriasih, I Nyoman Sucipta,Wayan Citra Wulan Sucipta Putri, I Putu Surya Wirawan

 

KEYWORDS

Bali cattle, Chemical characteristics, Kefir, Microbiological

 

ABSTRACT

Bali cattle even without being fed booster are able to utilize low-quality forage, and do not experience growth disturbance. The potential of local bali cattle resources if maintained with good and sufficient feed will be a source of milk production in Indonesia that can still meet the needs of the community. Milk is a nutrient-rich food and is needed by all levels of society because it is healthy and smart. Meanwhile, Indonesian milk consumption is only 7.5 kg/capita/year, which is very far compared to other countries in the ASEAN region, because milk for most Indonesians is still a luxury / expensive item because 80% of national needs are still imported. Therefore the use of mammals other than dairy cows to produce milk needs to be considered.The microorganisms occurred in kefir grains, the chemical component of the milk used and the technology of manufacturing are factors that influence the microbiological and chemical characteristics of kefir during storage.The aims of the present study was to evaluate the microbiological and chemical attributes of refrigerated bali cattle milk kefir drink added different level of sucrose, during storage. Conclusions there was significant changes in microbial population of bali cattle milk kefir stored for 28 days. The number of lactic acid bacteria ranged from 109 cfu/ml at the beginning of the study and then decline to 108 cfu/ml on days 28. The pH of Bali cow's milk kefir also decreased from 4.3 at the start of the study and pH 3.7 on the 28th day.

 

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