The effect of starter dosage and fermentation time on pH and lactic acid production

Abstract

The aim of this research is to observed the effect of starter dosage and fermentation time on pH and lactic acid production. This study used Completely Randomized Design (CRD) factorial pattern 5 x 3. The first factor is starter dosage and the second factor is fermentation time. Kefir samples were prepared using of 5, 10, 15, 20 and 25% (v/v) kefir grains, with three fermentation time 8, 16 and 24 hours. Results indicated that kefir with 10% starter and 16 hours fermentation time give the best results in pH (3.95) and lactic acid production (1.476%).