Aman Santoso, Lilik Eka Radiati, Evi Damayanti, Armaini Armaini, Amiroh Nabilah-Mujahidah, Eli Hendrik Sanjaya, Muntholib Muntholib, Muhammad Roy Asrori
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. © 2023, INMATEH - Agricultural Engineering. All Rights Reserved.
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Indonesia; Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya/ Indonesia, Indonesia; Faculty of Human Ecology, IPB University, Indonesia; Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Andalas, Indonesia