Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir

Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir

kefir; starter; milk

Effect of different milk and starter percentage on kefir qualityABSTRACT. The objective of this study is to study the quality of kefir with different amount of starter added and different kind of milk. The quality of kefir was evaluated by measuring lactic acid level, syneresis, crude protein, crude fat and amount of active microorganism. The result showed that the different percentage of starter and kind of milk has a high significant on syneresis and Lactic Acid level (P < 0,01). The best interaction was resulted from the combination of 10% starter and UHT milk. The result also indicated that the different percentage of starter and kind of milk has no effect on crude protein, crude fat and the amount of active microorganism. The combination of 10% Starter and UHT milk, produces the best quality of kefir 

Zakaria, Yusdar

Jurnal Agripet; Vol 9, No 1 (2009): Volume 9, No. 1, April 2009; 26-30

2460-4534

1411-4623

Agricultural Faculty

2009-04-01

http://jurnal.unsyiah.ac.id/agripet/article/view/618/527

application/pdf

eng

info:eu-repo/semantics/article

info:eu-repo/semantics/publishedVersion

Peer-reviewed Article

http://jurnal.unsyiah.ac.id/agripet/article/view/618

10.17969/agripet.v9i1.618