Karakteristik Mikrobiologi Kefir Susu Kambing dengan Penambahan Ekstrak Kulit Manggis

Abstract

Kefir is one of the fermented milk products. The addition of mangosteen pericarp extract as source of antioxidant was aimed to increase the functionality of fermented milk products. The purpose of this research was to study the microbiological characteristics of goat’s milk kefir with the addition of different level (0%, 1%, 2%, and 3%) of mangosteen pericarp. The extract of mangosteen pericarp was purchased from PT. Haldin Pacific Semesta. The results showed that the addition of mangosteen pericarp extract did not affect significantly on total lactic bacteria, total plate count and total coliform, but it affected significantly on total mold and yeast. Total lactic acid bacteria in kefir decreased from kefir grain and bulk starter of kefir, but those population still meet with standard of microorganisms in prebiotic which is 107 cfu/ml.