Test the chemical quality of kefir from goat's milk and cow's milk with different fermentation times / Uji Kualitas Kimia Kefir Dari Imbangan Susu Kambing Dan Susu Sapi Dengan Lama Fermentasi Yang Berbeda

The research aims to study the quality of kefir chemistry from the balance of goat's milk and cow's milk with different fermentation periods. Research uses experimental methods with a complete random design of factorial patterns. The first factor is the type of milk (cow milk 100%, goat milk 50% + milk cow 50%, and goat milk 100%), the second factor is long permentation (24, 36 and 48 hours). The results showed the type of milk, the length of the permentation and the interaction of real effect on protein levels, fats, alcohol, total dissolved solids and total lactic acid. Kefir quality is a balanced high protein, low in fat and alcohol found in goat's milk kefir with fermentation for 60 hours, where the amount of protein is 4.16%, fat 4.27%, and alcohol 0.59%, Total dissolved solids 5.5667% and Total lactic acid is 0.7871%.

Penelitian bertujuan untuk mempelajari kualitas kimia kefir dari imbangan susu kambing dan susu sapi dengan lama fermentasi yang berbeda. Penelitian menggunakan metode eksperimental dengan rancangan acak lengkap pola faktorial. Faktor pertama adalah jenis susu (susu sapi 100%, susu kambing 50% + susu sapi 50%, dan susu kambing 100%), faktor kedua adalah lama permentasi (24, 36 dan 48 jam). Hasil penelitian menunjukkan jenis susu, lama permentasi dan interaksinya berpengaruh nyata terhadap kadar protein, lemak, alcohol, total padatan terlarut dan total asam laktat. kualitas kefir yang seimbang tinggi protein, rendah lemak dan alkohol terdapat pada kefir susu kambing dengan fermentasi selama 60 jam, dimana jumlah protein 4,16%, Lemak 4,27%, dan alkohol 0,59%, Total padatan terlarut 5,5667% dan Total asam laktat 0,7871%.