Hendronoto A.W. Lengkey

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THE EFFECT OF VARIOUS STARTER DOSAGES ON KEFIR QUALITY

Hendronoto A.W. Lengkey, Jan Alex Siwi, Roostita L. Balia

Abstract
The effect of various starter dosages on kefir quality had been studied. Kefir samples were prepared using of 5, 10, 15, 20 and 25% (v/v) kefir grains; with incubation times of 24 hours. The objectives of this study were to find the effect of various starter dosages to kefir quality (pH) and optimal starter dosages for kefir preparation. This study used Completely Randomized Design (CRD) with five treatments (starter dosages are 5, 10, 15, 20 and 25% v/v) and each treatment was replicated four times. The variables observed are pH and percentage of starter weight gain. Result indicated that pH of kefir using 10% starter are 3.95 and for starter weight gain also from 10%, that gain 3.190%. So the best results for pH and percentage of starter weight gain was obtained from cow milk kefir prepared with 10% (w/v) kefir grains and incubation time of 24 hours.

Key words: cow milk, kefir grain, pH and percentage of starter weight gain