KARAKTERISTIK FISIK-KIMIA KEFIR SUSU KAMBING DENGAN PENAMBAHAN EKSTRAK SARI KACANG MERAH DAN BUAH NAGA MERAH

Kefir is a fermented milk product using lactic acid bacteria and yeast. The goat milk are used as raw material because it contains higher protein than cow's milk. Meanwhile, extract from red beans can increase protein levels and decrease fat content. The addition of red dragon fruit extract can be utilized to enhance the taste and appearance of kefir because it has a slightly sweet taste and attractive red flesh. The purposed of this research was to analyze the interaction red bean and red dragon fruit effect to the physical and chemical goat milk kefir characteristics. The experiment used Randomized Complete Block Design (RCBD) Factorial, which consisted of first factor was concentration of red bean extract (0%, 10%, 20%, and 30%) and the second factor was extract concentration of red dragon fruit (0% 5%, 10%). The parameters were total dissolved permeate, total titrated acids, pH, viscosity, total lactic acid bacteria, alcohol, protein, fat, color intensity, anthocyanin, and organoleptic). The results indicated that the combination of red bean and red dragon fruit extract had an effect on lactic acid bacteria, alcohol, brightness level, organoleptic appearance, taste, and likes. The addition of red bean extract gave effect to total dissolved solids, pH, viscosity, lactic acid bacteria, alcohol, protein, fat, brightness, yellowishness, and anthocyanin. The addition of red dragon juice extracts affects total soluble solids, total titrated acids, pH, viscosity, lactic acid bacteria, alcohol, brightness, redness, yellowishness, and anthocyanin. The best treatment was found in samples of kefir with the addition of extract of red beans 30% and red dragon fruit 10% (A3B2). The result of the obtained parameter is total dissolved solids 11,67oBrix; total acids titrated 0.83%; pH 4.12; viscosity 35,00 d.Pas; lactic acid bacteria 2.16x108 Cfu/g; alcohol content 1,95%; 4.13% protein; fat 0.09%; brightness level 63,38; reddish level 27,67; yellowish level 7.40; antocyanin 33.08%; and organoleptic test with a score of 3.80; taste 2.83; aroma 3.23; preferences 3.03