ABSTRACT
Kefir is a fermented beverage containing lactic acid bacteria as a natural starter combined with yeast. The lactic acid and alcoholic fermentation processes continuously throughout the kefir production process. The culture fermentation is finished after 12 to 24 hours, cooled to 10 to 15 degrees, and kept for several days as part of the aging process. Factors influencing Goat Milk Kefir quality prolonged aging times of 7, 14, and 21 days were studied to develop a Goat Milk Kefir production method. The experimental design was a completely randomized design (CRD) with four treatments and three replications. Duncan Multiple Range Test (DMRT) was used for further statistical analysis. The results show that the best taste and texture were found with Prolonged Aging Time at 14 days. Under aging process conditions for 21 days, goat Milk kefir gave the best flavor and pH value. Fermentation without Prolonged Aging Time resulted in significant results in water-holding capacity.
