KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGI KEFIR SARI JAGUNG MANIS (Zea mays L.) DENGAN PENAMBAHAN KONSENTRASI SUSU SKIM DAN WAKTU FERMENTASI YANG BERBEDA

Kefir is one of probiotic fermented drink made from kefir grains based on milk. However, corn filtrate could become one of an alternative form of a substitute for milk as a basic source of vegetable kefir. Corn filtrate contains a high carbohydrate and protein but owning low lactose. Therefore, the writer need to do this research in order to know of the existence of interaction between the concentration of skim milk with time fermentation toward pH, total titrable acidity, viscosity, water content, protein content, reduce sugar content, alcohol content, total lactic acid, total yeast and organoleptic such as scent, visibility and preferences for quality of corn kefir. The study was conducted in the Randomized Block Design Factorial (RBDF) consisting 2 factors with repetition three times. First factor named the addition of skim milk concentration (R) which is consists of 3 levels (5%, 10% & 15%). The second factors named time fermentation (T) which is consists of 3 levels (12 hours, 24 hours and 48 hours) and 1 commercial products as control. As for parameter, there were pH, total titrable acidity, viscosity, water content, protein content, reduce sugar content, alcohol content, total lactic acid, total yeast, and organoleptic such as scent, visibility and preferences for quality of corn kefir. The study showed that there is interaction between the different skim milk concentration and time fermentation toward protein content, alcohol content and organoleptic preferences of corn kefir. Meanwhile, the different time fermentation, there was a significant effect on pH, total titrable acidity, viscosity, reduce sugar content, organoleptic scent and preferences of corn kefir