The physiochemical properties of kefir using honey concentrations

Kefir has a sour taste and distinctive aroma. This condition affects the level of consumer acceptance. The level of consumer acceptance of kefir can be improved by adding a sweetener, namely honey. This study was aimed to determine the characteristics of kefir made from commercial
liquid milk to total lactic acid, pH value, viscosity, organoleptic (taste and preference) panelists to kefir with the addition of honey. This study used a completely randomized design (CRD). The treatment in this study included
4 honey concentrations (5%, 7%, 9% and no added honey as a control, and was repeated thrice. Honey addition in Kefir was made in the following ways: the liquid milk was sterilized at 105o
C for 5 minutes and sterile milk was cooled down to a temperature of about 40o C. After cooling, the
sterile milk was inoculated with 3% (v/v) pre-propagated kefir starter and incubated at 37o C for 24 hours. Furthermore, kefir was added with honey treatment with different concentrations and homogenized. Kefir honey was tested for different parameters like total lactic acid, acidity (pH),
viscosity, organoleptic (taste and preference). The results showed that the different use of honey kefir did not change the lactic acid content. Increasing use of honey concentration causes pH value, viscosity, sweetness, and preference to increase. The optimal concentration of honey in making kefir was 9%.