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

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DOI Prefix: 10.47001/IRJIET

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

Fariz Nurmita AzizDepartment of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, IndonesiaHeni RizqiatiDepartment of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, IndonesiaSherlisya DesyanaDepartment of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia

Vol 9 No 11 (2025): Volume 9, Issue 11, November 2025 | Pages: 380-387

International Research Journal of Innovations in Engineering and Technology

OPEN ACCESS | Research Article | Published Date: 26-11-2025

doi Logo doi.org/10.47001/IRJIET/2025.911043

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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

Keywords

buffalo, colostrum, kefir, maltodextrin, spray dry


Citation of this Article

Fariz Nurmita Aziz, Heni Rizqiati, & Sherlisya Desyana. (2025). Effect of Maltodextrin Concentration as Filler on Proximate, Physicochemical and Microbial Characteristic of Powdered Buffalo Colostrum Kefir. International Research Journal of Innovations in Engineering and Technology - IRJIET, 9(11), 380-387 Article DOI https://doi.org/10.47001/IRJIET/2025.911043

Licence Copyright (c) 2026 International Research Journal of Innovations in Engineering and Technology creative common licence This work is licensed under Creative common Attribution Non Commercial 4.0 Internation Licence
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