Karakterisasi Mutu Susu Probiotik Kefir K01\1binasi Susu Kambing dan susu Aimond dengan Pena1\1bahan Ekstrak Bonggol Nanas

Abstract

Ke.fir is fermented milk that contains probiotic bacteria. The preparation is added with kefir grain starter as a source of lactic acid bacteria. The combination of goat's milk and almond milk with the addition of pineapple tuber extract is an effort to add nutrition to probiotic kefir milk. The aim of this research is to find out the best combination of kefir combination of almond milk and goat's milk with variations in the addition of milk (20:80; 30:70; 40:60; 50:50) and to find out the results of the quality characterization of the best variations of kefir milk. combination. The quality characterization carried out includes: physical properties, chemical properties and microbiological properties, namely: acidity test (pH) which is measured using a pH meter, viscosity test measured using a Brookfield viscometer, titrated acidity (tota l acid) using the alkalimetric titration method, protein content tested using the Kjeldahl method, fiber content was tested using the gravimetric method, fat content was tested using the Sokhlet method, alcohol content was tested using gas chromatography and total lactic acid bacteria were counted using the Total Plate Count (TPC ) method. The results obtained showed that kefir combined with goat's milk and almond milk with the addition of pineapple tuber extract with a variation of 20:80 was the best result. The quality of the 20:80 variation is pH value 4.645 , viscosity 0.741 cP, total acid 0.5363%, protein content 1.1075%, fat content 5.7648%, fiber content 23.0326%, alcohol content 0.4729% and total BAL 2.25 x 106 CFU/mL.