Physicochemical characteristics of kefir milk from lotus (Nelumbo nucifera) seed milk
Fisheries Products Technology Study Program, Faculty of Agriculture, Universitas Sriwijaya, Tangerang, Banten.
Research Article
World Journal of Advanced Research and Reviews, 2023, 20(03), 104–114
Article DOI: 10.30574/wjarr.2023.20.3.2392
Publication history:
Received on 18 October 2023; revised on 26 November 2023; accepted on 29 November 2023
Abstract:
This study aims to determine the physicochemical characteristics of milk kefir from lotus seed milk (Nelumbo nucifera) and to determine the effect of increasing the concentration of lotus seed milk (Nelumbo nucifera) on physical and chemical properties. physical composition which includes lightness, chroma and hue color tests as well as viscosity and chemical composition which includes moisture, ash, fat, protein and carbohydrate content as well as to determine the best treatment for the manufacture of kefir milk. The research method used was a randomized block design (RDB) with treatment with different concentrations of lotus seed milk with 5 levels of treatment, namely A0 (100% cow's milk, 0% lotus seed milk), A1 (75% cow's milk, 25% lotus seed milk), A2 (cow's milk 50% lotus seed milk 50%), A3 (cow's milk 25% lotus seed milk 75%), A4 (0% cow's milk 100% lotus seed milk) and was repeated 2 times. The results showed that the lightness and chroma color test of kefir milk with lotus seed milk concentration treatment decreased but the hue color and viscosity of kefir milk increased. The ash, fat, protein and carbohydrate content values of milk kefir with lotus seed milk concentration treatment decreased, but the water content value increased.
Keywords:
Concentration; Fermentation; Kefir; Nelumbo Nucifera; Lotus Milk.
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