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The 1st International Conference on Agriculture and Bioindustry 2019

IOP Conf. Series: Earth and Environmental Science 425 (2020) 011001

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doi:10.1088/1755-1315/425/1/011001

1

THE 1st INTERNATIONAL CONFERENCE ON AGRICULTURE AND BIOINDUSTRY

(ICAGRI)

“Sustainable Agriculture, Food, and Biosystems Based on Local Commodities in Industrial Revolution 4.0”

24-26 October 2019

Banda Aceh, Indonesia

Organised by:

Supported by:

Agriculture Faculty, Universitas Syiah Kuala



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Preface

The 1st International Conference on Agriculture and Bioindustry (ICAGRI) 2019 is an efficient forum for networking, exchanging and strengthening the cooperation between institutions (academicians and practitioners) around the world in realizing the ideals of agricultural development. Various issues related to sustainable agriculture, agricultural biotechnology, biodiversity, biomaterial and bioindustry, forestry, environmental and waste management, food sciences, entrepreneur and commercialization, supply and value chain, and animal husbandry in the era of the industrial revolution 4.0 were discussed to accelerate innovation and technology of resource-based food security and local wisdom.

We thank all authors for supporting and attending this conference. We would also like to thank the organizing committees, the international scientific committees, the reviewers, and the collaboration partners for their tremendous efforts to organize this conference successfully.

Yours Sincerely,

Dr. Dewi Yunita Chair of the 1st ICAGRI 2019



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List of Committees

Advisory Board Members 1. Prof. Dr. Ir. Samsul Rizal, M.Eng2. Prof. Dr. Ir. Marwan

3. Dr. Ir. Agussabti, M.Si

4. Dr. Ir. Alfiansyah Yulianur BC5. Dr. Hizir

6. Dr. Taufik Fuadi Abidin, S.Si., M.Tech

7. Prof. Dr. Ir. Samadi, M.Sc

8. Dr. Yuliani Aisyah, S.TP., M.Si

9. Dr. Ir. Sofyan, M.Agric.Sc10. Dr. nat. techn. Syafruddin, SP, M.P

11. Prof. Dr. Ir. Sufardi, M.S

12. Prof. Dr. Ir. Lukman Hakim, M.S13. Prof. Dr. Ir. Sabaruddin, M.Agr.Sc14. Prof. Dr. Ir. Hasanuddin, M.S15. Prof. Dr. Ir. Darusman, M.Sc16. Prof. Dr. Ir. Abubakar, M.S

17. Prof. Dr. Ir. Yuswar Yunus, M.P

18. Prof. Dr. Ir. Ahmad Humam Hamid, M.A19. Prof. Dr. Ir. Amhar AB, M.S20. Prof. Dr. Ir. Anshar Patria, M.Sc

21. Prof. Dr. Ir. Eka Meutia Sari, M.Sc

Organizing Committees Members Chair : Dr. Dewi Yunita, S.TP., M.ResSecretary : Arif Habibal Umam, S.Si., M.ScTreasurer : 1. Dr. Hartati Oktarina, SP., M.Sc

2. Rosdiani, SE3. Indra Gunawan, SP

Secretariat Head : Dr. Zaitun, SP., M.SiMembers : 1. Yulia Dewi Fazlina, SP., MP

2. Muhammad Rusdi, SP., M.Si, Ph.D

3. Cut Nilda, S.TP.,M.Sc

4. Elly Susanti, SP., M.Si

5. Zaidiyah, S.TP.,M.Sc

6. Lola Adres Yanti, S.Hut., M.Si



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7. Ulfa Hansri Ar Rasyid, S.Pd., M.Si8. Rozi Cahyadi, S.Si

9. Ikhsan10. Nurrahmah, SE11. Juliani, SE12. Mustika Keumala, SE13. Zainabon, SP

Web Developer and Article Submission System Head : Dr. M. Ikhsan Sulaiman, S.TP., M.Sc

Members : 1. Dr. Indera Sakti Nasution, S.TP., M.Sc2. Dr. Ismail Sulaiman, S.TP., M.Sc.

3. Dr. Rita Hayati, SP., M.Si.

4. Dr. Allaily, S.Pt., M.Si5. Dr. Zalniati Fonna Rozali, S.TP, M.Si6. Nura, SP., M.Si7. Fitri Yunita, SP., M.Sc8. Fachruddin, S.TP., M.Si

9. Ridwan Saputra, S.Pt

10. M. Ikram Taufik, SP.

Reviewer Head : Dr. Ir. Rina Sriwati, M.SiMembers : 1. Dr. Ir. Normalina Arpi, M.Sc

2. Dr. Ir. Eti Indarti, M.Sc3. Dr. -Ing. Sri Haryani, S.TP.,M.Sc

4. Dr. Ir. Yusya’ Abubakar.,M.Sc

5. Dr. Dipl. -Ing. Rita Andini, M.Sc6. Dr. Darwin, S.TP., M.Sc

7. Dr. Ir. Jauharlina, M. Sc.

8. Ir. Sugianto, M.Sc, PhD9. Dr. -Ing. Agus Arip Munawar, S.TP., M.Sc.10. Dr. Ir. Elly Kesumawati, M.Agric.Sc11. Dr. Ir. Syahrul, M.Sc

12. Dr. Rita Khathir, S.TP, M.Sc13. Dr. Ir. Efendi, M.Agric.Sc14. Dr. Agus Nugroho, S.P., M.Com.15. Dr. Ir. Zuyasna, M.Sc.

16. Dr. Ir. Syakur, M.P.

17. Dr. Ir. Husni, M.Agric.Sc.

18. Dr. Santi Noviasari, S.TP., M.Si19. Dr. Ir. Irfan, M.Sc.



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20. Dr. Mirwan Ushada, S.TP., App.Life Sc.21. Ir. Akhmad Zubaidi, MAgSc., Ph.D22. Dr. Rahman Jaya

Conference Schedule Head : Ir. Cut Aida Fitri, M.Si

Members : 1. Dr. Muhammad Sayuthi, SP., MP

2. Dr. Ir. Indra, MP

3. Dr. Ir. Hairul Basri, M.Sc4. Dr. Ir. Syamsuddin, M.Si

5. Dr. Ir. Ashabul Anhar, M.Sc6. Dr. Ichwana, S.T., MP

7. Dr. Ir. Sitti Wajizah, M.Si8. Dr. Ir. Dzarnisa, M.Si.9. Susi Chairani, S.TP., M.Eng

10. Murna Muzaifa, S.TP., MP

11. Ir. Munawar Khalil, MS.

12. Mahleni Harahap, SP.13. Dewi Anggra Sari, A.Md.

Accommodation and Transportation (for Keynote and Invited Speakers) Head : Akhmad Baihaqi, S.P., MM.Members : 1. Muhammad Yuzan Wardhana, SP., M.EP

2. Bahagia, S.E.

3. Abdullah, S.E.4. Safran5. Ryan Moulana, S.TP., M.Sc6. Martunis, S.TP., M.Sc

7. Ira Manyamsari, S.P., M.Si.

Conference Publication and Documentation Head : Diswandi Nurba, S.TP, M.Si

Members : 1. Dr. Rahmat Fadhil, S.TP., M.Si.2. Fahrizal, S.TP., M.Sc

3. Bahlina Mohammad Nur, S.TP., M.Sc4. Rahmaddiansyah, S.Si., M.Sc5. Ahmad Muttaqina Imama, A.Md

6. Afriyani, SP

Equipments Head : Barno, S.Pt

Members : 1. Saifuddin Zuhri



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2. Juanda3. Fadhil Zulfiar4. Effendi5. Syahril Qadri

Conference Meal Head : Ir. Manfarizah, M.Si

Members : 1. Ir. Tjut Chamzurni, MP2. Ir. Erida Nurahmi, MP.

3. Ir. Zainabun, MS.

4. Yanti Meldasari, S.TP., MP.5. Fitri Haryanti, SP., M.Si6. Safriati, A.Md7. Tyas Dwi Rahayu, S.TP

Field Trip/Excursion Head : Dr. Purwana Satriyo, S.TP, MTMembers : 1. Ir. T. Fauzi, M.Agr

2. Ali M. Muslih, S.Hut., M.Si3. Mujiburrahmad, SP., M.Si4. Ahmad Ridhwan, SP5. Tasmin Tassar, SP6. Dr. Devianti, S.TP., MP

7. Irfan Zikri, SP., MA8. Hasanuddin, S.P., M.Si.

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Organoleptic characteristic of goat milk kefir modified by fruity taste toimprove early childhood nutritionTo cite this article: Zuraini et al 2020 IOP Conf. Ser.: Earth Environ. Sci. 425 012060

View the article online for updates and enhancements.

This content was downloaded from IP address 125.162.11.143 on 25/06/2020 at 13:57

https://doi.org/10.1088/1755-1315/425/1/012060

Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distributionof this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.

Published under licence by IOP Publishing Ltd



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doi:10.1088/1755-1315/425/1/012060

1

Organoleptic characteristic of goat milk kefir modified by

fruity taste to improve early childhood nutrition

Zuraini1, Indani1, Dzarnisa2, Zaudhatul3

1Vocational Education Study Program, Teacher Training and Education Faculty,

Syiah Kuala University, Banda Aceh, Indonesia 23111 2Animal Husbandry Department, Agriculture Faculty, Syiah Kuala University, Banda

Aceh, Indonesia 23111 3Industrial Engineering Department, Enginering Faculty, Syiah Kuala University,

Banda Aceh, Indonesia 23111

*Corresponding author’s e-mail: [email protected]

Abstract. Research on the use of various fruits (lychees, strawberries, oranges, and grapes) to

add nutritional value in kefir was conducted to 28 toddlers in early childhood age 4-5 years old.

The study was carried out at Catering Laboratory FKIP Unsyiah, Dairy Science Production

Technology and Laboratory and Al-Azhar Kindergarten Banda Aceh, Indonesia. The

parameters observed in the first 3 months were to obtain a good kefir product. Data collection

techniques used were sensory evaluation (observation test) conducted on 5 panelist and

acceptance test (hedonic scale) by 28 toddlers as consumer panelists. Data was analysed using

one way ANOVA with a significance level of 0.05. The results of the study based on

observational tests by panelist noted that grape flavored kefir (M18) had the following

characteristics: color 24.75, aroma 24.25, texture 24.5 and taste 24.25. The results of analysis

on consumer acceptance showed that the preferred goat milk kefir was the orange flavored

(M16) having an average value of 23.5 in color, 23.25 in aroma, 24 in texture, and 23 in taste.

Consistency of fruit flavored kefir product was assessed. Also, based on the syneresis test, the

kefir was popular in public especially at early childhood consumers.

1. Introduction

Food products that have been developed today are foods that combine nutrition and health functions,

which are often called functional foods. One of the natural functional food products is kefir, but in

Indonesia there has not been much development. Kefir is a product that produces acid and alcohol due

to lactic acid bacteria and yeast which are interconnected in the fermentation process [1]. Kefir is a drink

made from milk with a distinctive aroma and taste that is sour, bitter because it contains lactic acid in

the range of 0.9- 1.1%, also alcohol around 0.5-1.0% and a small amount of carbon dioxide gas. The

quality of kefir varies depending on the type and amount of microbial starter and starting material.

Lactobacillus acidophilus is one of the BAL species that has been widely used as a probiotic. The most

popular fermented milk at this time is yogurt, but kefir has advantages in the process of making it easier

because it can be done at room temperature without a special tool that is an incubator [2].



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Kefir storage factor before consumption plays an important role to extend the shelf life of the product

to be longer with good quality so the temperature control method is carried out during storage. There

are three ways of cold storage based on differences in temperature namely room temperature (26-28°C),

low temperature (5-10°C) and freezing temperature (under 0°C). The lower storage temperature results

in longer shelf life [3]. Kefir fermentation is done by weighing 30g of grains of kefir and 30g of sugar

and then put into a glass jar and given 100 ml 6 of water then the jar is tightly closed. Kefir is fermented

for 24 hours until the water is slightly turbid. The fermentation process uses granulated sugar as a source

of carbohydrates which will be converted by kefir bacteria into alcohol and acids. Acid produced by

kefir bacteria is lactic acid, while alcohol produced is ethanol [4].

Milk has many benefits that can be useful for humans, including: (1) Milk prevents heart disease,

cancer, and stroke (2) Good for teeth because milk can reduce mouth acidity, stimulate saliva, reduce

plaque and prevent cavities, (3 ) Reducing the risk of high blood pressure, (4) Preventing osteoporosis

because it contains calcium which serves to strengthen bones, (5) Neutralizing toxins contained in food,

(6) Preventing diabetes, (7) Beautifying the skin because it is enriched with vitamins, and (8) Helps

sleep faster because the milk content will stimulate the hormone melatonin which will make the body

sleepy. The composition of goat's milk in general is the same as cow's milk, while the difference between

the two lies in the percentage of the content and globula fat of goat's milk has a smaller size than cow's

milk. Goat milk is known in addition to being rich in nutrients, goat's milk is also hypoallergenic (low

from allergies) and therapeutic (therapy related to diseases) derived from its fatty acids. Goat milk fat

has short to medium chain fatty acids [7]. PE goat milk is proven to have properties to improve body

health [8] Other advantages of goat milk include being quick and easy to digest compared to cow's milk,

so it has special therapeutic value for health and is safe for consumption by sufferers of cow's milk

allergy [9].

Nutrition is an element contained in food and can be used directly by the body as well as

carbohydrates, proteins, fats, vitamins, minerals, and water. Balanced nutrition is needed by the body,

especially in infants who are still in its infancy. When a toddler's growth and development takes place

quickly, it takes food with the right and balanced quality and quantity. In this case, early childhood

nutrition is needed to support the development. Beside education, early childhood also requires balanced

nutrition, so that the child can develop properly and perfectly. [5] From the background, it can be

formulated as a problem in this research is the use of kefir as a natural functional food useful as a healthy

drink for toddlers. Research objectives were (1) To determine the quality of fermented kefir milk and

its nutritional contents, and (2) To observe the effect of adding fruit to taste and preference for kefir

products on increasing toddler nutritional status.

2. Materials and Methods

2.1 Time and Place of Research

This type of research is an experiment that uses a quantitative approach for organoleptic test. This

research was carried out for 6 months in June to November 2018, at the Laboratory of Dairy Production

Science and Technology, the Laboratory of Catering Vocational Education Study Program, Universitas

Syiah Kuala and Kindergarten Al-Azhar, Banda Aceh City. Consumer panelists consist of 30 to 100

people who depend on the target marketing of a commodity [6]. Panelists are divided into trained and

untrained panelists. Trained panelists are people who have skilled in the field concerned, untrained

panelists are panelists who only try out the level of acceptance or liking without understanding the field

in more detail. In this study, trained panelists were 5 Vocational education lecturers in Unsyiah, while

unskilled panelists were early childhood aged 4-5 years totaling 30 children, but 2 were dropped out

during research.



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2.2 Research Methods

To achieve the research objectives, this research was carried out in two stages, namely the first stage

(first 3 months), research preparation activities including efforts to make kefir and the addition of various

fruits (Lychee, Orange, Strawberry, and Grape) in the Laboratory of Dairy Science and Technology,

after fermented kefir is ready for quality analysis and determining macronutrient composition in the

Milk Processing Technology laboratory. Tools and materials in the form of lactoscan, lactodensimeter,

gerber and pH meter, shaker machine, centrifuge, 2M ammonium carbonate (NH4CO3) (1: 4; 1: 6).

Milk sampling for bacterial counts, and sanitation. The second stage (second 3 months), organoleptic

characteristics were tested on kefir milk of fruit flavored goats on panelists.

2.3 Data Processing Techniques and Data Analysis

2.3.1 The quality and Nutritional Content of Fermented Milk. Quality and nutritional content analysis

(protein, fat, fiber, Total lactic acid bacteria, viscosity, and pH) in the Milk Processing Technology

laboratory.

1. Protein content is the result of the analysis of the amount of protein contained in goat milk kefir

in the control and treatment groups, measured by the Bradford method.

2. Fat content is the result of analysis of the amount of fat contained in goat milk kefir in the control

and treatment groups, measured by the Babcock method.

3. Crude fiber content is the result of analysis of the amount of crude fiber content contained in

goat milk kefir in the control and treatment groups, measured by gravimetric methods.

4. Total lactic acid bacteria is the result of analysis of the number of lactic acid bacteria contained

in goat milk kefir in the control group and the treatment group, measured by the Standard Plate

Count (SPC) method.

5. Viscosity is the result of viscosity analysis of goat milk kefir in the control group and the

treatment group, measured by viscometer.

6. pH value (acidity) is the result of analysis of goat milk kefir acid levels in the control group and

the treatment group, measured by a pH meter.

2.3.2 Effect of Adding Fruit on Taste and Preference Kefir Products on Increasing Toddler Nutritional

Status.

The proposed hypothesis was tested using one pathway and continued with LSD (Least Significant

Different) with a significance level of 0.05. In this study, anova one way was carried out to see the

making of kefir of various fruit flavors on color, aroma, texture and taste. The steps taken to analyze

data in research were:

1. Data from the observation test were analyzed by determining the mean (mean) of the total values

of 4 sources for the observation test.

2. The data from the acceptance test includes data on texture, taste, aroma, and color which were

analyzed using one-way Variant Analysis in the manufacture of various fruit flavors. If there is a

significant influence then proceed with LSD (Least Significant Different) [6].

LSD0.05 = t0.05 x√2𝑚𝑠 𝑒𝑟𝑟𝑜𝑟

𝑛 (1)

LSD0.05 = Least Significant Different with a significance level of 0.05

n = Number of treatments

ms error = Mean Square Error

t0.05 = Degrees Of Freedom at t0.05



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Fat that contained in this Goat kefir was 14.6 + 0.1. The fermentation process in kefir affects the fat

content of goat milk. After the first 24 hours there was no decrease in the fat content of goat milk kefir.

However there was a sharp decrease in fat content after 14 days of storage [11]. This is because the yeast

content in kefir performs lipolytic activity. Lactic acid bacteria have intracellular and extracellular

lipases, which cause the breakdown of fat into fatty acids and glycerol. The fat content decreased 7.9%

and 3.3% after 28 days storage by 1% and 5% seed inoculation. However, the percent use of kefir

seedlings was not proven significantly in affecting the fat content in kefir. This reduction in fat occurs

more sharply after 14 days of storage [11, 12].

Table 1. Characteristics of Goat Kefir

Sample Protein

(%)

Fat

(%)

Fiber

(%)

Total Lactic

Acid Bacteria

(107)

Viscosity

(cm/s2)

pH value

M12 2.9 14.8 2.8 4.1 0.0134 6.5

M14 2.6 14.6 2.4 3.5 0.0134 6.4

M16 3.1 14.6 2.4 3.7 0.0135 6.6

M18 3.0 14.6 2.7 3.3 0.0135 6.6

Mean + SD 2.9 + 0.3 14.6 + 0.1 2.5 + 0.5 3.6 + 0.7 0.0135 + 0.0002 6.6 + 0.05

Observational Test

Observational Test I

Trained Panelist

Observational Test II

Untrained Panelist

1. Colour 22 23.5

2. Aroma 20.75 20.75

3. Texture 21 21.25

4. Taste 21.25 21.25

Total 85 87.75

Mean 21.25 21.93

Table 2. Mean of Observational result of Fruit Flavored Goat Kefir Milk

No Aspects

3. Result and Discussion

3.1 The Quality of Fermented Milk

Quality analysis and its content was determined in the Milk Processing Technology laboratory. From

Table 1, mean of protein in percent was 2.9 + 0.3. Total protein content in goat's milk kefir and cow's

milk kefir ranged from 3.57-5.21%. It was caused by total protein content in goat milk with free

grassland feeding systems increased after kefir production [Concentration of kefir seedlings and

fermentation pH affected levels protein in kefir products. The highest protein content (4.18%) was

obtained using 3% kefir seedlings and a pH of 5.5 fermentation [10].

3.2 The Effect of Adding Fruit and Preference of Kefir Products on Increasing Toddler Nutritional

Status

Based on the results of the study, the test of observation and acceptance of color, aroma, texture, and

taste of kefir goat's milk fruit taste was higher in the fourth treatment (grape flavor). Because according

to the source of kefir goat milk, the fruit flavor in the fourth treatment is very interesting, the aroma is

very fragrant, the texture is chewy, and the taste is sweet and has many benefits by consuming this

kefir. The results of observational tests conducted by the average total score of 5 trained panelists and

28 untrained panelists on goat kefir milk seen in Table 2 shows that the first observational test of the

average value obtained is 21.25 and the second observational test average value obtained is 21.93.



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Toddlerhood is a period where growth and development is very rapid. Lack of food or nutrient intake in

infants can be caused by many factors such as economic factors, education and knowledge, food security, and

so on. The economic status of families that are classified as weak causes a lack of ability to provide nutritious

food. If this goes on for a long time, there will be chronic malnutrition in children which results in stunting.

One risk factor that plays an important role is infectious disease. Toddlers are very susceptible to infectious

diseases because their immune organs are not fully developed. Infectious diseases that often attack toddlers

include acute respiratory infections (ARI) and gastroenteritis [13].

Figure 1. Total Resource Rating Figure 2. Average consumer acceptance

Utilization of kefir as a natural functional food is useful as a healthy drink for toddlers. Lactobacillus

Sources of

Diversity

Degrees of

Freedom

Number of

Squares

Average

Squared Fcount Ftabel

Act 4 27.29 13.64 40.11* 1.70

Error 87 28 0.34

Total 90 57.29 13.98

From the results of observations through the color, aroma, texture and taste after the addition of a

fruit flavor (Lychee, Orange, Strawberry, and Grape), the results show that early childhood children are

very interested in grapefruit goat milk kefir. Grapes have good nutritional value such as vitamins,

0

5

10

15

20

25

Ave

rage

Val

ue

Ob

tain

ed

Goat Milk Kefir Flavors

Goat Milk KefirLechi Flavor

Goat Milk KefirStrawberryFlavor

Goat Milk KefirOrange Flavor

Goat Milk KefirGrape Flavor

0

0.5

1

1.5

2

2.5

3

3.5A

vera

ge C

on

dsu

mer

Acc

epta

nce

Goat Milk Kefir Flavors

Goat Milk KefirLechi Flavor

Goat Milk KefirStrawberryFlavor

Goat Milk KefirOrange Flavor

Goat Milk KefirGrape Flavor

Panelist acceptance test results can be seen in Table 3. The level of difference in acceptance of fruit taste

kefir is done through the comparison of Fcount with Ftable based on data analysis obtained Fcount = 40.11

and Ftable = 1.70, so that Fcount> FTabel, which means that the addition of fruit taste affects the level of

acceptance with goat milk taste with a significant level of 0.42 based on LSD0.05 test on the average

acceptance of consumer panelists.

acidophilus is one of the BAL species that has been widely used as a probiotic found in kefir, while

goat's milk has many benefits compared to more familiar cow's milk. This milk contains minor staples,

such as vitamins, metal ions, and flavor components which have a major influence on nutrition,

technology, sensory properties and processed milk products, such as kefir [11]. The content of essential

and non-essential amino acids per 100 gram in goat milk more great compared to cow's milk. In addition,

the high content of volatile fatty acids in goat milk such as caproic, caprylate and caprate, causes goat

milk to have distinctive taste and aroma characteristics among other dairy products. Without the addition

of fruit flavor, goat's milk kefir is not attractive for organoleptic consumption [14, 15].

Tabel 3. Anova One Path Average Consumer Panelist Acceptance Rate



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minerals, carbohydrates and phytochemical compounds. Polyphenols are phytochemical components

contained in grapes because they have biological activities and are beneficial to health. Components of

polyphenols include anthocyanins, flavonoids, tannins, resveratrol and phenolic acids and are good for

infancy of toddlers [16].

4. Conclusions and Recommendations

Observation of the sources on the color, aroma, texture, and taste of kefir of goat milk in fruit

flavors showed that the most preferred was fourth treatment (grape flavor). The results of the study

based on observational tests by panelist noted that, kefir of grape flavored goat milk is the fourth

treatment in terms of color 24.75, aroma 24.25, texture 24.5 and taste 24.25, which mean of overall was

22 on trained and 23,5 on consumer panelist. The results of analysis on consumer acceptance showed

that the preferred orange flavored goat milk kefir was the third treatment having an average value of

23.5 in color, aroma of 23.25, texture 24, and taste 23, which mean of both observation was in 21,25.

The level of difference in acceptance of fruit taste kefir is done through the comparison of Fcount with

Ftable based on data analysis obtained Fcount = 40.11 and Ftable = 1.70, so that Fcount> FTabel, which means

that the addition of fruit taste affects the level of acceptance with goat milk taste with a significant level

of 0.42 based on LSD0.05 test on the average acceptance of consumer panelists.

Quality and nutritional content analysis (protein, fat, fiber, Total lactic acid bacteria, viscosity, and

pH) was determined in the Milk Processing Technology laboratory.It is expected that the community

can utilize goat milk for kefir production and mixed with a variety of fruit flavors. In further research,

it is expected to be able to assess the nutritional status of young children who routinely consume goat

milk kefir from anthropometric assessments within a certain time frame.

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