International Research Journal of Innovations in Engineering and Technology - IRJIET International Open Access, Monthly, Peer Reviewed, Reputed Journal ISSN (online): 2581-3048

Impact Factor (2025): 6.9

DOI Prefix: 10.47001/IRJIET

Effect of Maltodextrin Concentration as Filler on Proximate, Physicochemical and Microbial Characteristic of Powdered Buffalo Colostrum Kefir

Abstract

The addition of fillers in the kefir drying process serves to improve stability and enhance the physical characteristics of kefir, resulting in a high-quality kefir powder. This study was conducted to determine the effect of different concentrations of maltodextrin filler (0%, 2.5%, 5%, 7.5%, 10%) on the proximate, chemical, and microbiological properties of buffalo colostrum kefir powder using the spray dryer method. Increasing maltodextrin concentration significantly affected (p<0.05) the proximate, chemical, and microbiological properties of buffalo colostrum kefir powder. Higher maltodextrin concentrations led to an increase in solubility, total soluble solids, yield, pH, total lactic acid bacteria, yeast, and total microorganisms, but caused a decrease in water content, protein content, fat content, and total acid content. The addition of maltodextrin at the highest concentration produced a yield of 24.62%, attributed to the spray dryer drying factor, and yielded yeast at 5.37 log CFU/g. This yeast result was influenced by the drying and encapsulation processes. The addition of 10% (w/v) maltodextrin was identified as the best treatment, exhibiting desired powder product properties and a yeast count within the standards of CODEX STAN 243-2003.

Country : Indonesia

1 Fariz Nurmita Aziz2 Heni Rizqiati3 Sherlisya Desyana

  1. Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
  2. Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
  3. Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia

IRJIET, Volume 9, Issue 11, November 2025 pp. 380-387

doi.org/10.47001/IRJIET/2025.911043

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