Characterization of curd kefir milk with the addition of beetroot (Beta vulgaris)

Abstract

Afiati F, Setiyoningrum F, Priadi G. 2018. Characterization of curd kefir milk with the addition of beetroot(Betavulgaris). Pros Sem Nas Masy Biodiv Indon 4:270-273.The research was conducted to characterize the physical, chemical and microbiological characteristics of cow milk dairy curd with the addition of beetroot (Beta vulgarisL.) as one of functional food product. The study was conducted at LIPI Biotechnology Research Center. Pasteurized milk is fermented by addition of 5% grain starter kefir and incubated for 48 hours. Data were analyzed using completely randomized design, with the addition of 0%, 3%, 5% and 7% concentration bits. The parameters observed were viability of lactic acid bacteria (LAB), yeast microbial, pH, moisture content, protein, fat, carbohydrate, and ash. If there is a difference tested Duncan level of 0.05. The data generated in this study is the highest population of LAB produced from kefir that is not added beetroot, while yeast microbial with the most populations produced from kefir 7% beetroot contain. The pH value and total of kefir acid product were almost the same at all treatments,respectively, about 3.81-3.84 and 1.14-1.31. The highest inhibition and protein values were obtained with the addition of 7% bits with 12.94% and 357.75 ppm respectively. Kefir milk beetroot fortified potentially as a functional beverage.