Pengaruh Fermentasi Kefir Terhadap Daya Cerna Pati dan Karakteristik Fisikokimia Tepung Labu Parang

Ahmad Aji Laksono; Harsi Dewantari Kusumaningrum; Endang Prangdimurti

doi:10.21107/agrointek.v20i3.31127

Pengaruh Fermentasi Kefir Terhadap Daya Cerna Pati dan Karakteristik Fisikokimia Tepung Labu Parang

Ahmad Aji Laksono, Harsi Dewantari Kusumaningrum, Endang Prangdimurti

Abstract

The utilization of pumpkin flour (Cucurbita moschata Duch) as kefir beverage by fermentation using milk and water kefir grains was investigated. This study aimed to evaluate the changes in starch digestibility, physicochemical properties, and microbiological characteristics of pumpkin flour kefir fermented with milk and water kefir grains. Fermentation was conducted at 25°C for 0, 8, 12, and 24 hours with the addition of 5% pumpkin flour and 10% kefir grains (v/v). The analysis included starch digestibility, total starch, total sugar, proximate composition, viscosity, pH, color, and microbiological analysis of lactic acid bacteria (LAB), including total aerobic LAB, anaerobic LAB, and total yeast. The results showed that fermentation significantly affected total starch, total sugar, proximate composition, viscosity, pH, color, and microbiological characteristics. After 24 hours of fermentation, starch digestibility in milk kefir slightly decreased from 10.42% to 7.47%, whereas in water kefir, it increased from 5.98% to 12.23%. Total sugar content decreased in both milk kefir (from 46.53% to 37.26%) and water kefir (from 38.39% to 16.68%). Additionally, antioxidant capacity and viscosity increased, while pH decreased during fermentation. The proximate composition generally increased, except for carbohydrate content, which decreased in milk kefir, and fat content, which diminished in water kefir. Fermentation also led to an increase in the microbiological loads in milk kefir and water kefir, including total aerobic and anaerobic LAB and total yeast. The pumpkin kefir products have the potential to be developed as functional probiotic beverages that are beneficial for digestive health and as an alternative source of probiotics.

Keywords

Lactic acid bacteria; Milk kKefir; Pumpkin flour; Starch Digestibility; Water Kefir;

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References

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