@article{Klaudia Maris Stella_2021, title={PENGARUH VARIETAS DAN LAMA FERMENTASI TERHADAP KUALITAS KEFIR SUSU KACANG TANAH (Arachis hypogaea)}, volume={6}, url={https://bistek.journalwidyakarya.ac.id/index.php/bistek/article/view/4}, DOI={10.37832/bistek.v6i1.4}, abstractNote={<p><em>Kefir is one fermented product that has a taste, a yogurt-like consistency color and has a </em><br><em>distinctive yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food </em><br><em>has important nutritional benefits in the human nutriency of high protein, minerals and essential </em><br><em>fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost </em><br><em>equivalent to the protein content of animal milk and the price is relatively cheap This study aims </em><br><em>to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. </em><br><em>The research design used was Completely Randomized Design (RAL) consisting of 2 factor V </em><br><em>peanut varieties consisting of 2 levels (Hypoma 1 and Singa) and long L fermentation factor </em><br><em>consisting of 3 levels (21, 24 and 27 hours), each of which was repeated 3 times. The observed </em><br><em>observations were pH, total acid, alcohol content, protein content, fat content, Total Plate Count </em><br><em>(TPC), Texture Profile Analysis (TPA). Treatment of varieties and duration of fermentation of </em><br><em>peanut milk kefir have significant effect on pH value, total acid, fat content, Total Plate Count </em><br><em>(TPC), significantly affect alcohol content and no significant effect on protein content, Texture </em><br><em>Profile Analysis (TPA), organoleptic aroma, taste and texture. Quality of peanut milk kefir </em><br><em>produced on lion varieties with 24 hours fermentation time of total acid 6.43%, alcohol content </em><br><em>2.84%, protein content 2.80%, Total Plate Count (TPC) 30.67 x 103 CFU and Adhesiveness 1.324 </em><br><em>g/s.</em><br><em>Keywords: Kefir, Long fermentation, Variety.</em></p>}, number={1}, journal={BISTEK : Jurnal Agribisnis dan Hasil Pertanian}, author={Klaudia Maris Stella}, year={2021}, month={Jun.} }