Uun KunaepahKidney bean milk kefir is one product of Lactate Acid Bacteria (LAB) fermentation. Kefir is very useful for health e.g. recovering digestive process and producing antibacterial compound. The purpose of study is to know the effect of fermentation duration and glucose concentration on antibacterial activity, total polyphenol, and the chemical quality of kidney bean milk kefir.
This study used the completely randomized design with 3 by 3 factorial and 3 repetitions. The materials used were kidney beans, bacteria starter Lactobacillus bulgaricus and Candida kefir with glucose concentration of 5%, 10%, 15%. The duration of fermentation used were 18, 21 and 24 hours. The variables measured were antibacterial activity (by agar diffusion), total polyphenol (by Folin-Ciocalteu with spectrophotometer UV-Vis) and chemical quality of kidney bean milk kefir (total acid, pH and alcohol content). Data were analysed using ANOVA technique, which were followed by LSD, if there was a treatment effect.
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