Water Kefir: Perbedaan Fiziko Kimia Minuman Fermentasi Kefir dan Kefir Nenas (Ananas comosus)

Authors

  • Fazra Zahara universitas muhammadiyah sumatera utara
  • Misril Fuadi Universitas Muhammadiyah Sumatera Utara
  • Syahida Maarof Universitas Muhammadiyah Sumatera Utara
  • Nurhazwani Sukram Universitas Muhammadiyah Sumatera Utara
  • Nurhafiqa Mohamad Hayadi Universitas Muhammadiyah Sumatera Utara
  • Nor Hasana Yunus Pusat Penyelidikan Sains & Teknologi Makanan, MARDI, Malaysia

DOI:

https://doi.org/10.35138/paspalum.v13i1.916

Abstract

Water kefir is a fermented beverage made from sugar water or fruit-based starters, fermented using water kefir grains, which are a symbiotic culture of bacteria and yeast (SCOBY). These grains contain a beneficial mix of microorganisms, including species of Lactobacillus, Saccharomyces, and Brettanomyces, which work together to ferment sugar, producing a slightly carbonated and acidic drink. Considering the health benefits of pineapple and water kefir, this study aimed to explore the potential of ready-to-drink pineapple beverages through the application of water kefir. The research was conducted to determine the physicochemical properties, total phenolic content (TPC), and antioxidant activities (DPPH and FRAP) of pineapple kefir and regular kefir beverages. Sampling was conducted at the Food Technology Center, MARDI Malaysia, using a completely randomized design (CRD) with three replications. The study parameters included TPC, DPPH, FRAP, pH, BRIX, and acidity. The results revealed that the differences between water kefir and pineapple water kefir showed a highly significant effect (p<0.01) on DPPH, FRAP, and pH, while no significant effect (p>0.05) was observed on BRIX and acidity.

Keywords: Fermentation; Prebiotic Beverage, Sugar and Water Kefir.

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Published

2025-03-30

How to Cite

Zahara, F. ., Fuadi, M. ., Maarof, S. ., Sukram, N. ., Hayadi, N. M. ., & Yunus, N. H. . (2025). Water Kefir: Perbedaan Fiziko Kimia Minuman Fermentasi Kefir dan Kefir Nenas (Ananas comosus). Paspalum: Jurnal Ilmiah Pertanian, 13(1), 13-21. https://doi.org/10.35138/paspalum.v13i1.916

Issue

Vol. 13 No. 1 (2025)

Section

Articles

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Copyright (c) 2025 fazra zahara, Misril Fuadi, Syahida Maarof, Nurhazwani Sukram, Nurhafiqa Mohamad Hayadi, Nor Hasana Yunus

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