The Effect of “Bile” Banana (Musa Paradisiaca) Maturity Level on Microbiological, Chemical and Sensory Quality of Goat’s Milk Kefir

DOI

10.2991/absr.k.220101.036How to use a DOI?

Keywords

Kefir; Banana; Goat’s milk

Abstract

Goat’s milk is processed into kefir with the hope of eliminating the smell of “strong, goaty odour” and extending the shelf life of goat’s milk. Kefir is a probiotic drink whose growth can be optimized with the addition of prebiotics in the form of “Bile” bananas. This study aimed to determine the effect of the maturity level of “Bile” bananas on the microbiological, chemical, and sensory quality of goat’s milk kefir. This study used a completely randomized design with one factor (difference in the maturity level of “Bile” bananas : green, yellowish green, yellow, speckled yellow and brown) which repeated 4 times to obtain 20 experimental units. The parameters tested were the degree of acidity (pH), total titrated acid, viscosity, total Lactic Acid Bacteria, viability of Lactic Acid Bacteria and sensory quality including aroma, taste, color and viscosity. The results showed that the maturity level of “Bile” bananas had a significant influenced for all parameters tested. The yellow “Bile” banana maturity level treatment was the best treatment based on pH value 4.37; total acid number 4.68%; viscosity 65,750 cP; Lactic Acid Bacteria growth was 8.48 log CFU / ml and decreased Lactic Acid Bacteria viability 0.47 log CFU / ml as well as sensory properties by scoring and hedonic that can be accepted by the panelists.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Satrijo Saloko
AU  - Mutia Devi Ariyana
AU  - Nadiah Khoiroh
PY  - 2022
DA  - 2022/01/05
TI  - The Effect of “Bile” Banana (Musa Paradisiaca) Maturity Level on Microbiological, Chemical and Sensory Quality of Goat’s Milk Kefir
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 261
EP  - 271
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.036
DO  - 10.2991/absr.k.220101.036
ID  - Saloko2022
ER  -