Acacia Honey as a Co-Substrate in Kefir Fermentation: Effects on Physicochemical Quality Firman Jaya a, Lilik Eka Radiati a, Kirana Mayang Sari b
a Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya
b Faculty of Animal Science, Universitas Brawijaya
Abstract
Pairing kefir with locally sourced honey may enhance product quality and support sustainable, value-added dairy innovations. The objective this study was to determine how graded Acacia honey inclusion modulates the physicochemical profile of cow^s milk kefir. Kefir was produced by inoculating cow^s milk with kefir grains (5% w/v). Acacia honey was incorporated at 0, 5, 10, 15, and 20% (v/v) and fermented for 24 h at 27-28 C, followed by refrigerated holding before evaluation. Honey addition reshaped the physicochemical profile in a dose-dependent manner. Moderate inclusion (5-10%) yielded the most favorable balance: acidification progressed as expected for kefir, while texture improved as reflected by higher viscosity. At higher levels (15-20%), the benefits plateaued or declined, indicating a trade-off between intensified acidification and texture retention. Across the inclusion range, compositional shifts were consistent with fermentation activity and dilution effects on macronutrients. Acacia honey at moderate levels optimizes the physicochemical quality of cow^s milk kefir, supporting a smooth texture and controlled acidification while maintaining practical nutrient profiles. These findings highlight a feasible route for developing locally sourced, functional dairy beverages.
Keywords: kefir- Acacia honey- physicochemical properties- functional dairy- local innovation
