SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
Water kefir is a non-dairy fermented product made by fermenting kefir grains in a sugar solution. Kefir grains contains a fairly complex microbial community, consisting of lactic acid bacteria (Lactobacillus), acetic acid bacteria (Acetobacter), and yeast (Saccharomyces). The purpose of writing this article is to provide a reference in making water kefir using various types of substrates. The method used in writing the articles is a literatur search of both national and international journals through Google Scholar and Science Direct. This review aims to examine the use of each substrate in making water kefir and the quality of the resulting product. Several research result indicate that water kefir can be made from fruits (apples, papaya, star fruit, watermelon, palm sap, coconut water, mandari orange and persimmon), vegetables (okra, water pumpkin), spices (andaliman, cinnamon), and cascara coffee. Variations in these substrate affect the quality of water kefir, including pH, total acid, phenolics, antioksidan activity, and alcohol.
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Transformasi Teknologi Pertanian untuk Meningkatkan Hilirilisasi Agroindustri dan Kedaulatan Pangan
Volume:
5
Issue:
1
Publication date:
22 December 2025