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All Journal Gontor AGROTECH Science Journal Jurnal Agro JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Panrita Abdi - Jurnal Pengabdian pada Masyarakat JURNAL GALUNG TROPIKA Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Agrotech Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abditani : Jurnal Pengabdian Masyarakat AGROVITAL : Jurnal Ilmu Pertanian BERNAS: Jurnal Pengabdian Kepada Masyarakat JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) AGRIC
Ratnawati Ratnawati
Department Of Agrotechnology Faculty Of Agriculture, University Of Alkhairaat Palu
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Chemical and Functional Characteristics of Soy Milk Kefir at Various Doses of Starter and Addition of Telang Flower Juice (Clitoria ternatea L.) If'all; Sultan Bisinda; Sri Sudewi; Sitti Sabariyah; Ratnawati
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11035

Abstract

Soy milk kefir offers a plant-based alternative to dairy probiotics. This study aimed to enhance both the chemical and functional characteristics of soy milk kefir by evaluating the effects of varying kefir grain starter doses and added Clitoria ternatea (telang) flower juice. A 3x4 factorial design was employed using three starter levels (40g, 50g, 60g per liter soy milk) and four telang juice concentrations (0ml, 10ml, 20ml, 30ml per liter). Key parameters analyzed post-fermentation included protein content (Kjeldahl), lactic acid (titration), pH, Water Holding Capacity (WHC, centrifugation), anthocyanin content (differential pH method), and Lactic Acid Bacteria (LAB) count (plate count). Results indicated significant (p<0.05) effects of both starter dose and telang juice concentration, and their interaction, on all measured characteristics. Specifically, the 40g starter + 30ml juice treatment yielded the highest protein (39.35%) and anthocyanin (18.42 mg/mL). The 50g starter + 20ml juice treatment showed the highest WHC (67.30%). The 60g starter + 30ml juice treatment produced the highest lactic acid (20.30%). Higher LAB counts were observed in several treatments including A0B0, A1B1, A2B2, and A2B3 compared to others. In conclusion, optimizing kefir grain dosage and adding telang flower juice significantly improves soy milk kefir's nutritional profile (protein) and functional attributes (anthocyanins, WHC, LAB), demonstrating its potential as an enhanced plant-based functional food.
Co-Authors Abdul Rahim Saleh Ade Rosmana Ambo Ala Arfan Arfan Asli Baharuddin Patandjengi Faigah A. Badjamal Hasmari Noer Idris If'all, If'all Jaya, Kasman Juhana Lisa Indriani Bangkele Marjun Mar’atus Fitra Muh Farid BDR Nurapiah Nurapiah, Nurapiah Rastam Renaldi renaldi Ridwan Ridwan Sayani Sayani , Sayani Sayani Sayani sayani Sitti Hardiyanti Sitti Sabariyah Sri Sudewi Sultan Bisinda SYLVIA SJAM Taufik Hidayat Untung Surapati Tresnaputra