Identifikasi mikroba dan analisa profil protein pada kefir susu kambing jawa (sertifikat hak cipta)

Larasati Sekar Kinasih dan Tias Pramesti Griana (2023) Identifikasi mikroba dan analisa profil protein pada kefir susu kambing jawa (sertifikat hak cipta). 000549002.

Preview

Text 17127.pdf Download (2MB) | Preview

Abstract

The findings demonstrated a relationship between pH and fermentation time: the longer the fermentation period, the lower the pH. Protein types based on their molecular weight from different isolations are not affected by the administration of kefir grains at varying quantities. Considering the average results of taste qualities were found based on the outcomes of hedonic and organoleptic testing ranged from 2.87 to 2.7, indicating a generally neutral opinion of the panelists. The average value of respondents' favorability scores on taste qualities fall between 4.1 and 4.4, indicating a neutral tendency.The average value of panelists' favorability on texture attributes ranged from 3.83 – 4.9, which means panelists tend to be neutral – somewhat like. The average value of panelists' favorability

Item Type:	Hak Cipta
Keywords:	kefir; organoleptik
Subjects:	11 MEDICAL AND HEALTH SCIENCES > 1111 Nutrition and Dietetics > 111103 Nutritional Physiology
Divisions:	Faculty of Medical and Health Sciences > Department of Medical Education
Depositing User:	Larasati Sekar Kinasih
Date Deposited:	29 Nov 2023 12:11

Downloads

Origin of downloads

Actions (login required)

View Item