Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation
One of the fermented milk products, namely kefir, is increasingly popular because it has many health benefits. Peanut juice has a high enough protein content that it can be used as a substitute for animal milk. The purpose of this study was to determine the quality of peanut kefir with variations in...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
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Universitas Islam Negeri Raden Fatah Palembang
2021-08-01
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| Series: | Jurnal Biota |
| Subjects: | |
| Online Access: | http://jurnal.radenfatah.ac.id/index.php/biota/article/view/8147 |
| _version_ | 1797348057780584448 |
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| author | Pratika Viogenta Nani Kartinah Amalia Khairunnisa Fathur Rahman |
| author_facet | Pratika Viogenta Nani Kartinah Amalia Khairunnisa Fathur Rahman |
| author_sort | Pratika Viogenta |
| collection | DOAJ |
| description | One of the fermented milk products, namely kefir, is increasingly popular because it has many health benefits. Peanut juice has a high enough protein content that it can be used as a substitute for animal milk. The purpose of this study was to determine the quality of peanut kefir with variations in the concentration of ragi tape inoculum and fermentation time. This research method used 3 variations in the concentration of tape yeast (1, 2 and 4%) and long fermentation time (24, 48 and 72 hours). The results showed that the highest total LAB was in 4% ragi tape inoculum with a fermentation time of 24 hours (4.4x108 cells/mL) and the lowest was in 4% tape yeast inoculum with a fermentation time of 72 hours (9.8x107 cells/mL) and total yeast between 1x104 cells/mL - 3x105 cells/mL) and alcohol produced <1%. Total acid obtained between 6% - 17.6%. The increase in total acid is proportional to the decrease in pH. The pH of the peanut kefir medium was between 3.44 - 4.12. Peanut kefir with tape yeast inoculum meets the standard requirements for fermented milk and can replace milk kefir. |
| first_indexed | 2024-03-08T11:58:01Z |
| format | Article |
| id | doaj.art-ed189ef098f04eeca3169fe7a066f874 |
| institution | Directory Open Access Journal |
| issn | 2528-262X 2460-7746 |
| language | Indonesian |
| last_indexed | 2024-03-08T11:58:01Z |
| publishDate | 2021-08-01 |
| publisher | Universitas Islam Negeri Raden Fatah Palembang |
| record_format | Article |
| series | Jurnal Biota |
| spelling | doaj.art-ed189ef098f04eeca3169fe7a066f8742024-01-23T23:41:50ZindUniversitas Islam Negeri Raden Fatah PalembangJurnal Biota2528-262X2460-77462021-08-0172859310.19109/Biota.v7i2.81478147Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long FermentationPratika Viogenta0Nani Kartinah1Amalia Khairunnisa2Fathur Rahman3Department of Pharmacy, Faculty of Mathematics and Sciences, University of Lambung Mangkurat, IndonesiaDepartment of Pharmacy, Faculty of Mathematics and Sciences, University of Lambung Mangkurat, IndonesiaDepartment of Pharmacy, Faculty of Mathematics and Sciences, University of Lambung Mangkurat, IndonesiaDepartment of Pharmacy, Faculty of Mathematics and Sciences, University of Lambung Mangkurat, IndonesiaOne of the fermented milk products, namely kefir, is increasingly popular because it has many health benefits. Peanut juice has a high enough protein content that it can be used as a substitute for animal milk. The purpose of this study was to determine the quality of peanut kefir with variations in the concentration of ragi tape inoculum and fermentation time. This research method used 3 variations in the concentration of tape yeast (1, 2 and 4%) and long fermentation time (24, 48 and 72 hours). The results showed that the highest total LAB was in 4% ragi tape inoculum with a fermentation time of 24 hours (4.4x108 cells/mL) and the lowest was in 4% tape yeast inoculum with a fermentation time of 72 hours (9.8x107 cells/mL) and total yeast between 1x104 cells/mL - 3x105 cells/mL) and alcohol produced <1%. Total acid obtained between 6% - 17.6%. The increase in total acid is proportional to the decrease in pH. The pH of the peanut kefir medium was between 3.44 - 4.12. Peanut kefir with tape yeast inoculum meets the standard requirements for fermented milk and can replace milk kefir.http://jurnal.radenfatah.ac.id/index.php/biota/article/view/8147yeastlactid acid bacteriaragi tapefermentationkefir |
| spellingShingle | Pratika Viogenta Nani Kartinah Amalia Khairunnisa Fathur Rahman Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation Jurnal Biota yeast lactid acid bacteria ragi tape fermentation kefir |
| title | Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation |
| title_full | Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation |
| title_fullStr | Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation |
| title_full_unstemmed | Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation |
| title_short | Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation |
| title_sort | quality of peanut arachis hypogeae l kefir with variation in ragi starter concentration and long fermentation |
| topic | yeast lactid acid bacteria ragi tape fermentation kefir |
| url | http://jurnal.radenfatah.ac.id/index.php/biota/article/view/8147 |
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