ABSTRACT
This experiment was carried out to investigate the effect of plantain peel flour and Lactobacillus acidophilus on the quality of goat milk kefir. Kefir was made from goat’s milk with 3% of kefir grain (w/v) and Lactobacillus acidophilus (0; 1 and 3% (v/v)) and plantain peel flour (0; 1 and 2% (w/v)). All treatments were incubated at room temperature (± 28.5 ° C) for 10 hours, till the pH dropped to 4.2 and 4.6. Evaluation performed included total of lactic acid bacteria, probiotics viability, total yeast, acidity, pH, lactose content, fat content, fatty acid profiles, dietary fiber, alcohol content, and organoleptic tests. Data were analyzed using 3×3 factorial analysis of variance, followed by Duncan’s New Multiple Range Test (DMRT). Organoleptic data were analyzed by Kruskal Wallis nonparametric analysis. The research result showed that Lactobacillus acidophilus had a significant different (P≤0.05) on a decreasity of pH, alcohol content, caproic fatty acids, caprylic fatty acids and an increasing of acidity, capric fatty acids, oleic fatty acids, linoleic fatty acids, lactic acid bacteria and probiotic viability. Plantain peel flour had a significant different (P≤0.05) to increase caprylic fatty acids, linoleic fatty acids, alcohol content, and total lactid acid bacteria. Kefir had 9.51 log cfu ml-1 of lactic acid bacteria total; 8.65 log cfu ml-1 of probiotic viability; 6.13 log cfu ml-1 of total yeast; 0.96% of acidity; 4.85 of pH; 3.14% of lactose content; 5.33% of fat content; 10.49% of dietary fiber; and 0.096% of alcohol content. The addition Lactobacillus acidophilus and plantain peel flour showed significant different (P≤0.05) on aroma, sourness, effervescence and acceptability but there was not significant different (P≥0.05) on texture. Research could be concluded that kefir quality for all treatments kefir according to Codex Standar 234-2003 and kefir with 3% addition of Lactobacillus acidophilus 3% and 1% of plantain peel flour were accepted by all panelists.
Keywords: Goat milk, Kefir, Lactobacillus achidophilus, Plantain peel flour, Kefir quality.
