Characteristics of Goat Milk Kefir with Addition of Red Yeast Rice Extract During Storage

Kefir is one of milk products, produced by the addition bacteria and yeast-containing kefir starter. This study aimed to evaluate microbial characteristic, antibacterial activity, chemical physical characteristics, antioxidant organoleptic characteristic goat which treated with angkak (red yeast rice) extract supplementation during storage. The was initiated milling produce flour, then diluted on sterilized distilled water 1:2 ratio. were obtained fermenting using 3% grain for 18 hours at room temperature. Different treatments supplementations level 0; 2; 4; 6% three different storage periods, i.e., 0, 7, 14 days. parameter characteristics observed this total lactic acid bacteria, TPC, yeast, activity. Chemical tests performed included value acidity, pH value, alcohol content, content. Meanwhile, evaluations viscosity, color test (brightness red yellow value), followed activity DPPH method test. Data from chemical, microbial, evaluation analyzed way ANOVA these following parameters: count brightness sensory values (alcoholic taste acceptability). analysis further continued two E. coli S. aureus, non-parametric Kruskal Wallis, Duncan’s multiple range (DMRT). computer program Software Statistical Product Service Solution (SPSS) version windows. revealed that days had significant effects (P<0.05) TPC count, qualities There an interaction between period As summary, periods increase microbiological quality, as well its alcoholic taste-associated acceptability, inhibit growth pathogens (E. aureus).