Characterization of kefir like beverages

produced from vegetable juices

Onofrio Corona, Walter Randazzo, Alessandro Miceli,

Rosa Guarcello, Nicola Francesca, Huseyin Erten,
Giancarlo Moschetti, Luca Settanni.
 Kelompok D3
• Aziza Maghfirotur R (G42161957)
• Gusti Ayu Devanda Darma Putri (G42161959)
• Kriza Haryati (G42161960)
• Annastasya Laili R (G42161961)
• Ni’ma Nazilia (G42161966)
• Chasie Natalia T (G42161973)
• Syarifatul Uzlah (G42161983)
• Dwi Ayu Permata Sari (G42161987)
KEFIR
• The aim of this work was to develop new
non-dairy fermented beverages using
vegetable juices as fermentable
substrates.
 KEFIR
Generally kefir is an ancient food
attributed with exceptional health
promoting and curative
properties within non-diary
fermented beverages, that
prepared with a sucrose soluton
with or without fruit extract
fermented by kefir grains, which
consist of mainly lactic acid
bacteria (LAB).
Material and Methods
Production of Kefir like beverages

Microbiological analyses

Physico-chemical determinations

Volatile organic compounds (VOCs)

Sensory evaluation

Statistical analyses
Conclusions
• Taking into account the increasing complexity of
the needs of different typologies of consumers,
including vegan vegetarian and subjects with
intolerance/allergy to dairy products, we apllied
an integrated technological approach in this work
to obtain kefir-like beverages from an updated
selection of vegetable substrates, using
commercial water kefir microorganism. Analysis
were performed to address their microbial
composition, physico-chemical characteristics and
sensory profile, in order to evaluate the
preservation of vegetable and kefir synergistic
properties that exert benefits to the human
health in the final beverages and test their
appreciation by potential consumers.
TUJUAN
untuk mengevaluasi karakteristik minuman
kefir seperti yang didapat setelah
fermentasi jus yang diekstraksi dari
sayuran dengan kefir air mikroorganisme,
untuk mengembangkan fermentasi non-
susu baru produk.
Bahan dan Metode
 Bahan : wortel, adas, melon, bawang
merah, tomat, stroberi
 Metode : Produksi minuman seperti kefir,
analisis mikrobiologis, Karakterisasi
pembuatan starter komersial, Penentuan
fisiko-kimia, Senyawa organik volatil (VOC),
Evaluasi sensorik, Analisis statistik.
 Metode Produksi Minuman seperti Kefir
Jus wortel, melon, bawang merah, adas, tomat,, stroberi

Pemberian 109 CFU/gr (Lactobacillus Lactococcus

Leuconostoc dan Saccharomyces

Jus Sayur mengalami pasteurisasi pada 75 C selama 5 menit

Pendinginan pada suhu kamar

Penginokulasian Jus sayur dengan 0,1225 g campuran mikroba kering

beku dan diinkubasi pada 25 C selama 72 jam

Proses fermentasi dilakukan pada suhu 25 C selama 48 jam. Minuman

produksi dilakukan dalam rangkap tiga.
Analisis Mikrobiologis
Persiapan pengenceran desimal Jus Sayuran

Penginkubasian aerobik pada suhu 30˚C selama 72 jam

Enterobacteriaceae berlipat ganda agar glukosa empedu

merah violet (VRBGA), diinkubasi secara aerobik pada suhu
37˚C selama 24 jam
Kesimpulan
• Dengan mempertimbangkan peningkatan
kompleksitas kebutuhan trilogi yang
berbeda dari konsumen, termasuk sayuran
vegan dan subjek dengan
Slide Title

Product B
• Feature 1
• Feature 2
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