DOI: 10.36347/sjavs.2018.v05i10.005

Pages: 557-562

Abstract: Whey is cheese waste liquid or serum milk produced from the cheese-making process after being separated from the curd. Cheese production waste containing carbon sources one of which lactose as a source of energy in the development of biotechnology fermentation, in particular, the manufacture of probiotics for livestock. The content of lactose (4-7%) and protein (0.6-1%) which can be used as media growth of bacteria in the process of biotechnology fermentation very favorable for livestock health and productivity of livestock that is organic. Cheese Whey can be used as media growth of bacteria in the produce secondary metabolites such as organic acids, nutrients, and antioxidants that can be applied as an additive to cattle feed nutraceutical that provides medical benefits or health, including the prevention and treatment of disease as well as improves the performance of livestock. the purpose of this research is to know the influence of addition of kefir grain 1-5% into whey cheese on quality chemical and antioxidant. Whey cheese obtained CV. Margo Utomo around July-June 2018 added molasses to 10% and then fermented according to preferential treatment. The method of trial well-designed Randomized Complete Design with six treatments and three replicates each of 3 i.e. 0%, 1%, 2%, 3%, 4%, 5%. The results showed that the addition of kefir grains 1-5% was significant (P <0.01) increased lactic acid, alcohol, titratable acidity, antioxidant activity, and decreased kefir biomass grain, lactose, sucrose, acetic acid, pH compared to control treatment. The conclusion of this study that the addition of kefir grain into whey cheese was added 10 molasses affect the increase in lactic acid, alcohol, titratable acidity, antioxidant activity and can reduce pH, lactic acid, biomass grain kefir.