Yeast and lactic acid bacteria on kefir instant filled with flour of banana (Musa paradisiaca cultivar Mas)

Kefir is a fermented milk drink produced by the actions of bacteria and yeast contained in kefir grains. It's have a unique taste and unique properties. The industrial manufacture of kefir using grains as the starter culture is very difficult due to complexity of their microbiological composition, which varies widely depending on the origin of the grains and conditions of storage and handling. Instant kefir (powders) which produce in the research may provide the solution to extend the industrial manufacture of kefir. The purpose of this study was observed the effect of banana flour and kefir on yeast and lactic acid bacteria production. This study used descriptive method. Fermentation at room temperature for 48 hour to produced kefir. Instant kefir samples were prepared used of 10, 15, 20, 25, 30, 35, and 40% (w/w) banana flour, dried and than milled and passed through at 80-mesh. This research shows that instant kefir with 10% banana flours produce the highest yeast and lactic acid bacteria. Amount of microbial in the kefir are 8.8 x 10⁴ cfu/ml yeast and 9.8 x 10⁵ cfu/ml lactic acid bacteria.