Ulasan Ilmiah: Karakteristik Mutu Nutrisi, Organoleptik dan Mikrobiologis Kefir Susu Kambing

Kefir is a beverage product obtained through the fermentation process of pasteurized milk using a starter from kefir grain. Kefir can be made using goat's milk. Processing of goat milk into kefir is a method used to increase the fat, protein and carbohydrate content of goat milk. There are many factors that affect the quality of kefir. This study aims to determine the potential of of goat's milk kefir based on nutritional, organoleptic and microbiological parameters. The method used is a literature study that comes from various data sources. The selection of cited journals has gone through a screening process based on inclusion, special and exclusion criteria. The results showed, making goat milk kefir requires 12-36 hour of fermentation proces and using a concentration of kefir grains ranging from 2.5 – 5%. This proces, produces a kefir product with good organoleptic characteristics with a white color, distinctive aroma of kefir, sour taste, and soft texture. Goat milk kefir generally has a protein content of 2.96 – 3.66%, fat 2.02 – 5.35%, carbohydrates 2.45 – 5.6%, ash 0.42 – 0.80, ethanol 0.72% with an acidic pH. Goat's milk kefir has a lower lactose concentration of 0.2-0.5% than cow's milk. It also contains various types of microorganisms, including LAB and yeast, which are present in kefir grains which vary widely, with an amount of around 6.4 x 104 to 8.5 x 108 and 1.5 x 105 to 3.7 x 108 cfu/ml. The number of microbes in the kefir has met the standard as a functional food.