Whey kefir is an isotonic drink with good quality, because it is most suitable for human and animal body fluids. Scientific information relating to the use of whey through the fermentation process using a kefir starter to see the functional benefits of antihypertensive has not been widely published, therefore this research is important to do. So that they can know and learn the quality of kefir whey against antioxidant and mineral content. This study aims to determine the volume of kefir whey from goat's milk and cow's milk produced by giving different levels of kefir starter. The method used is an experimental study that uses two factors, namely comparing whey kefir goat milk with cow milk whey. The experimental design used was a randomized block design (RBD) with 3 treatments performed 3 replications. The experimental design in this study was a 3x2 factorial design of the independent variable that is, whey kefir using goat's milk and cow's milk was repeated 3 times. 3% KSKO kefir starter (control), 5% KSK kefir starter, 10% KSK2 kefir starter, 15% KSK3 kefir starter. The dependent variable in this study is the laboratory test of antioxidant content, pH, acidity, total lactic acid bacteria. So that this study can be concluded that the volume of kefir whey produced at the addition of different levels of kefir grain to the whey volume of goat milk and cow milk produced is significantly different.
The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain
