Jurnal Biota Vol. 7 No. 2, 2021 ISSN: 2460-7746 (online); ISSN: 2528-262X (print) | 85 http://jurnal.radenfatah.ac.id/index.php/biota Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation Pratika Viogenta, Nani Kartinah*, Amalia Khairunnis, Fathur Rahman Department of Pharmacy, Faculty of Mathematics and Sciences, University of Lambung Mangkurat, Indonesia *email: nanikartinah@ulm.ac.id Article Info ABSTRACT Keyword: Lactic acid bacteria Fungi Tape Yeast Fermentation Kefir One of the fermented milk products, namely kefir, is increasingly popular because it has many health benefits. Peanut juice has a high enough protein content that it can be used as a substitute for animal milk. The purpose of this study was to determine the quality of peanut kefir with variations in the concentration of ragi tape inoculum and fermentation time. This research method used 3 variations in the concentration of tape yeast (1, 2, and 4%) and long fermentation time (24, 48, and 72 hours). The results showed that the highest total LAB was in 4% ragi tape inoculum with a fermentation time of 24 hours (4.4x10 8 cells/mL) and the lowest was in 4% tape yeast inoculum with a fermentation time of 72 hours (9.8x10 7 cells/mL) and total yeast between 1x10 4 cells/mL - 3x10 5 cells/mL) and alcohol produced <1%. Total acid obtained between 6% - 17.6%. The increase in total acid is proportional to the decrease in pH. The pH of the peanut kefir medium was between 3.44 - 4.12. Peanut kefir with tape yeast inoculum meets the standard requirements for fermented milk and can replace milk kefir. Article history: Received: 31/03/2021 Revised: 06/07/2021 Accepted: 06/07/2021 Copyright © 2021 Author(s). All Right Reserved Introduction Kefir is a fermented milk product that has a specific taste as a result of the fermentation of lactic acid bacteria and yeast that live together and are mutually beneficial. These bacteria play a role in acid formation, while yeast produces alcohol and carbon dioxide (Hasruddin & Pratiwi, 2015). In addition to the content of good bacteria and yeast, kefir also contains vitamins, minerals, essential amino acids that help maintain and improve body functions (Julianto et al., 2016). The nutritional content of curd kefir has been researched, curd kefir contains 0.7% lactic acid, 1.4% protein, 2.30% fat, and 3.15% carbohydrates (Kurniati et al., 2020). Kefir contains essential minerals and amino acids that can repair damaged cells and contains calcium and magnesium (Surono, 2004). Kefir has very high benefits for the body besides obtaining good nutritional value it also provides good digestion because it can inhibit the growth of pathogenic bacteria. Besides being beneficial for the body with the development of cosmetic technology, kefir can be used as a skin lightening agent, anti-acne agent, as an antioxidant and as a wound healing agent (Dewi et al., 2018). In general, the raw materials used in kefir production are animal milk, namely cow's milk and goat's milk. However, the availability of animal milk is limited and it is relatively expensive. In addition, there are also some people who are allergic to animal milk, so this