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Total Lactic Acid, Protein, Fat, and Carbohydrates in Curd Kefir and Cow Colostrum Kefir

Jurnal Biodjati · Vol. 5 No. 2 (2020) · hlm. 271–280

DOI
10.15575/biodjati.v5i2.9668
ISSN
2541-4208, 2548-1606
Terbit
2020-11-30
Penerbit
UIN Sunan Gunung Djati Bandung
Bahasa
eng

Abstrak

There are differences in the content of lactic acid, fat, pro-tein and carbohydrates in the curd kefir and colostrum kefir. The aims of this study were to determine the content of lactic acid, protein, fat, and carbohydrates of curd kefir and colostrum kefir based on the con-centration of starter and fermentation time. Experimental data were collected from a number of experiments at a temperature of 28°C. The method used was the experimental method of CRD 3 × 3 with 3 replications, the data were analyzed by analysis of variance. Good kefir contained high lactic acid, proteins, and carbohydrate and low in fat. The results showed curd kefir with the highest lactic acid con-tent of 1.59 % was at a starter concentration of 20% and a fermen-tation time of 72 hours (d2w3), the highest protein of 2.20% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), the lowest fat of 1.16% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), and the highest carbohydrate of 4.81% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). Whereas in colostrum ke-fir with the highest lactic acid content of 2.83 % found at a starter concentration of 20% and a fermentation time of 72 hours (d2w3), the highest protein of 6.13 % was at a starter concentration of 10% and a fermentation time of 24 hours (d1w1), the lowest fat of 1.58% was at a starter concentration of 30% and fermentation time of 24 hours (d3w1) and the highest carbohydrate content of 17.91% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). It can be concluded that the starter concentration and fer-mentation time have a significant effect (α <0.05) on lactic acid, pro-tein, fat, and carbohydrates content of curd kefir and kefir colostrum.Â

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  • Sunan Gunung Djati State Islamic University Bandung
  • State University of Medan
  • Universiti Putra Malaysia
  • Sekolah Tinggi Agama Islam Al Hidayah Tasikmalaya
  • Universitas PGRI Yogyakarta
  • Sebelas Maret University
  • Bandung Institute of Technology
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Rekan penulisOrganisasiArtikel bersama
Tri Wahyu AgustinaSunan Gunung Djati State Islamic University Bandung4
Muhammad MuttaqinSunan Gunung Djati State Islamic University Bandung3
Yaya RukayadiUniversiti Putra Malaysia2
Finna Oktavia SusantiSunan Gunung Djati State Islamic University Bandung2
Andra Rian MulynaSunan Gunung Djati State Islamic University Bandung2
Rizki ZakwandiSunan Gunung Djati State Islamic University Bandung2
Endah Kurnia YuningsihSunan Gunung Djati State Islamic University Bandung2
Tiana Azmi AlawiyahSunan Gunung Djati State Islamic University Bandung2
N.Dede UmusalamahSunan Gunung Djati State Islamic University Bandung1
Ida FaridaSunan Gunung Djati State Islamic University Bandung1
Citra Deliana Dewi SundariSunan Gunung Djati State Islamic University Bandung1
Reni Fitriani RahayuSunan Gunung Djati State Islamic University Bandung1
Eddiyanto EddiyantoState University of Medan1
Tita JuwitaningsihState University of Medan1
Nurhadi SyahputraState University of Medan1
R. Ading PramadiSunan Gunung Djati State Islamic University Bandung1
Mia NurwantiSunan Gunung Djati State Islamic University Bandung1
Elda Dewi HandayaniSunan Gunung Djati State Islamic University Bandung1
Nia KurniasihSekolah Tinggi Agama Islam Al Hidayah Tasikmalaya1
Meti MaspupahSunan Gunung Djati State Islamic University Bandung1
Cica Aisyah NurlatifahAfiliasi tidak diketahui1
Sumiyati Sa’adahSunan Gunung Djati State Islamic University Bandung1
Agung praatamaAfiliasi tidak diketahui1
Rina Dyah RahmawatiUniversitas PGRI Yogyakarta1
Rani Oktafiani IsdayantiSunan Gunung Djati State Islamic University Bandung1
Hadiansah HadiansahSunan Gunung Djati State Islamic University Bandung1
Aini KhairunnisaSunan Gunung Djati State Islamic University Bandung1
Wati SusilawatiSunan Gunung Djati State Islamic University Bandung1
Lusy FajarwatiSunan Gunung Djati State Islamic University Bandung1
Ferli Septi IrwansyahSunan Gunung Djati State Islamic University Bandung1
Meila N EffendiSunan Gunung Djati State Islamic University Bandung1
Imelda HelsySunan Gunung Djati State Islamic University Bandung1
Ika Uswatun HasanahSebelas Maret University1
Saepudin RahmatullahSunan Gunung Djati State Islamic University Bandung1
Shoyang Gadis SuprataniaSunan Gunung Djati State Islamic University Bandung1
Tri CahyantoSunan Gunung Djati State Islamic University Bandung1
Yana Maolana SyahBandung Institute of Technology1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/biodjati/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Total Lactic Acid, Protein, Fat, and Carbohydrates in Curd Kefir and Cow Colostrum Kefir</dc:title>
	<dc:creator>Kurniati, Tuti</dc:creator>
	<dc:creator>Windayani, Neneng</dc:creator>
	<dc:creator>Listiawati, Milla</dc:creator>
	<dc:subject xml:lang="en-US">carbohydrates</dc:subject>
	<dc:subject xml:lang="en-US">colostrum kefir</dc:subject>
	<dc:subject xml:lang="en-US">curd kefir</dc:subject>
	<dc:subject xml:lang="en-US">fat</dc:subject>
	<dc:subject xml:lang="en-US">lactic acid</dc:subject>
	<dc:subject xml:lang="en-US">protein</dc:subject>
	<dc:description xml:lang="en-US">There are differences in the content of lactic acid, fat, pro-tein and carbohydrates in the curd kefir and colostrum kefir. The aims of this study were to determine the content of lactic acid, protein, fat, and carbohydrates of curd kefir and colostrum kefir based on the con-centration of starter and fermentation time. Experimental data were collected from a number of experiments at a temperature of 28°C. The method used was the experimental method of CRD 3 × 3 with 3 replications, the data were analyzed by analysis of variance. Good kefir contained high lactic acid, proteins, and carbohydrate and low in fat. The results showed curd kefir with the highest lactic acid con-tent of 1.59 % was at a starter concentration of 20% and a fermen-tation time of 72 hours (d2w3), the highest protein of 2.20% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), the lowest fat of 1.16% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), and the highest carbohydrate of 4.81% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). Whereas in colostrum ke-fir with the highest lactic acid content of 2.83 % found at a starter concentration of 20% and a fermentation time of 72 hours (d2w3), the highest protein of 6.13 % was at a starter concentration of 10% and a fermentation time of 24 hours (d1w1), the lowest fat of 1.58% was at a starter concentration of 30% and fermentation time of 24 hours (d3w1) and the highest carbohydrate content of 17.91% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). It can be concluded that the starter concentration and fer-mentation time have a significant effect (α &amp;lt;0.05) on lactic acid, pro-tein, fat, and carbohydrates content of curd kefir and kefir colostrum. </dc:description>
	<dc:publisher xml:lang="en-US">UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2020-11-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://journal.uinsgd.ac.id/index.php/biodjati/article/view/9668</dc:identifier>
	<dc:identifier>10.15575/biodjati.v5i2.9668</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Biodjati; Vol. 5 No. 2 (2020): November; 271-280</dc:source>
	<dc:source xml:lang="id-ID">Jurnal Biodjati; Vol 5 No 2 (2020): November; 271-280</dc:source>
	<dc:source>2541-4208</dc:source>
	<dc:source>2548-1606</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/biodjati/article/view/9668/4959</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Biodjati</dc:rights>
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