Abstract

Synbiotics kefir from cow milk as a development product from combinations of probiotic and prebiotic to give functional effects to host. The study purposed to investigate the quality of cow milk kefir with different levels of porang flour (Amorphophallus oncophyllus) on free fatty acid (FFA), pH, water content, and total of lactic acid bacteria (LAB). Material used were cow milk purchased from smallholder dairy farm in Semarang distric, porang flour, and grain kefir. A Completely Randomized Design (CRD) were applied, with 4 (four) treatments and 5 (five) replications. Treatments asessed were P0: kefir with 0% porang flour (control), P1: kefir with 0.3% porang flour, P2: kefir with 0.4% porang flour, and P3: kefir with 0.5% porang flour. A Duncan Multiple Range Test (DMRT) was applied for significant data. The average of FFA of tretaments P0, P1, P2, and P3 were 5.23, 4.85, 4.98, and 4.81%, respectively, and the average of pH were 4.16, 4.15, 4.16, and 4.17, respectively. Besides, the average of water content were 90.22, 89.18, 89.35, and 89.41%, respectively, and the average of total of LAB were 7.96, 7.25, 8.06, and 8.48 log CFU/ml, respectively. It resulted that addition of porang flour on kefir were affected (P<0.05) to free fatty acid but not affected (P>0.05) to pH, water content, and total of LAB. In summary, addition of porang flour up to 0.5% to kefir has not been effective to increase the quality of kefir.