Authors

Abstract

Goat milk kefir has high nutritional value, especially in protein and calcium content and has a low lactose content. Vacuum drying is an alternative to remove the water content in kefir so that it can extend the shelf life because it inhibits bacterial growth. This study determines the effect of aging time and drying time using vacuum drying method on the characteristics and amino acid composition of goat milk kefir (kefir and powder kefir). Fermented goat milk (24 hours) use kefir grains without aging and with aging times of 1, 2, 3, 4 (week). The total titrated acid and fat content were significantly different in kefir, but it is not significantly different in powder kefir. The yield, moisture, ash, protein, fiber, and fat in both kefir and powder kefir did not show significant differences. The best treatment based on the exponential comparison method for both powder kefir and kefir was 3 weeks of aging time. Therefore, the amino acid components in powder kefir and kefir underwent changes. The highest total amino acids in kefir was kefir without aging. The highest amino acid of powder kefir was obtained after 2 weeks of aging time.

Abstract in Indonesian

Kefir susu kambing memiliki nilai gizi tinggi terutama pada kandungan protein dan kalsium serta memiliki kandungan laktosa rendah. Pengeringan vacuum drying merupakan salah satu alternatif untuk menghilangkan kadar air pada kefir sehingga dapat memperpanjang lama waktu simpan karena mampu menghambat pertumbuhan bakteri. Penelitian ini bertujuan untuk mengetahui pengaruh waktu aging dan waktu pengeringan dengan metode pengeringan vakum terhadap karakteristik dan komposisi asam amino kefir susu kambing (kefir dan kefir bubuk). Susu kambing fermentasi (24 jam) menggunakan butiran kefir tanpa waktu aging dan dengan waktu aging 1, 2, 3, 4 (minggu). Kandungan total asam dan lemak yang dititrasi berbeda nyata pada kefir, namun tidak berbeda nyata pada kefir bubuk. Rendemen, kadar air, abu, protein, serat, dan lemak baik pada kefir maupun kefir bubuk tidak menunjukkan perbedaan yang nyata. Perlakuan terbaik berdasarkan metode perbandingan eksponensial untuk kefir bubuk dan kefir bubuk adalah waktu aging 3 minggu. Oleh karena itu, komponen asam amino pada kefir bubuk dan kefir mengalami perubahan. Total asam amino tertinggi pada kefir tanpa aging. Komponen asam amino bubuk kefir tertinggi diperoleh setelah waktu aging 2 minggu.