The Effect of Different Kefir Grain Starter Concentration on pH, Alcohol Percentage, and Organoleptic Properties of Ultra High Temperature (UHT) Milk Kefir

Kefir is a fermented milk product by lactic acid bacteria and yeast, rich in benefits for the human body. Kefir grains are a starter in making kefir. This research determines pH, alcohol percentage, and organoleptic properties using kefir grains with different concentrations. Ultra-high temperature (UHT) milk is the raw material for kefir in this study. Kefir produced was by using 2.5% (P1), 5% (P2), 7.5% (P3), and 10% (P4) kefir grains. The parameters measured were pH, alcohol percentage, and organoleptic properties. The research was designed based on a completely randomized design, then the data collected were analyzed using analysis of variance followed by Duncan's New Multiple Range Test. The results indicated that the concentration of kefir grains significantly affects (p<0.05) pH, alcohol percentage, and organoleptic properties. Seven percent (7%) is the best concentration of kefir grains.