[abstrak] PEMBUATAN KEFIR-BIJI KECIPIR (Psophocarpus tetragonolobus) SERTA PERUBAHAN MUTUNYA SELAMA PENYIMPANAN (KEFIR FROM WING BEAN AND THE QUALITY CHANGES DURING STORAGE)

by: Halim D, Rahayu WP, Suliantari

Department of Food Science and Technology, Bogor Agricultural University

Wing bean is one of the protein sources easily available in Indonesia. Although the protein content is high and the quality is excellent, the bean is not widely used yet. In this study, the bean is used in kefir processing to increase its economic value. The result of our experiment showed that addition of 4, 6, and 8% skim milk and 6% sugar upon the wing bean milk produced kefir with good sensory quality. Addition of the skim milk increased the total acid, total volatile acid, alcohol content of the fermented kefir. Incubation at room temperature produced kefir with lower alcohol content and pH values compared with those incubation at 22oC. The kefir stored at 4oC was not easily deteriorated as those stored at room temperature.

Keywords: wing bean, fermentation, kefir,

Dimuat di Buletin Ilmu dan Teknologi Pangan, Volume 1 No. 2, 1990

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