Comparison of Fermentation Kinetics of Milk Kefir and White Rice Kefir at Low Temperatures: Exploring the Effects on Product Quality

Neneng Windayani (Department of Magister Science Education, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Rina Budi Satiyarti (Department of Chemistry, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Ira Sukmawati Abidin (Department of Biology, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Muhammad Maulana Mansur (Department of Biology, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Ahmad Zaenal Ependi (Department of Biology, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Linda Lisdiana (Department of Magister Science Education, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Fransisca Amelia Yusuf (Department of Magister Science Education, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Adi Muhammad Nurdiansyah (Department of Magister Science Education, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Intan Junia Anggara (Department of Chemistry, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Putri Widia Mukti (Department of Chemistry, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Robby Nur Hidayat (Integrated Laboratory, State Islamic University Sunan Gunung Djati, Bandung-40614 (Indonesia))
Erza Aulia (Food Engineering Department, Istanbul Technical University, Istanbul-34485 (Turkiye))
Wan Saidatul Syida Wan Kamarudin (Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam-40450 (Malaysia))

Journal of Multidisciplinary Applied Natural Science
Vol. 4 No. 2 (2024): Journal of Multidisciplinary Applied Natural Science

Kefir fermentation has been extensively studied because of its potential to develop novel functional drinks and its various biological activity. This study investigates the comparative fermentation kinetics of milk kefir and white rice kefir at low temperatures, addressing a gap in current research. Utilizing a comprehensive research methodology, including sample preparation, fermentation processes, and various analyses, the study explores the distinct patterns observed in the fermentation kinetics, physicochemical properties, and microbiological characteristics of both kefir types. The results highlight significant differences influenced by low temperatures, emphasizing the need to consider specific attributes for each kefir type in low-temperature fermentation. The findings contribute novel insights into optimizing fermentation conditions and enhancing product quality. The results offer additional perspectives on the influence of fermentation temperature on microbial dynamics, physicochemical properties, and health-related aspects in various fermented products. This study advances our understanding of kefir fermentation, providing valuable implications for the production of high-quality and functional beverages.