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Pengaruh konsentrasi starter dan macam buah terhadap karakteristik kefir air

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Pengaruh konsentrasi starter dan macam buah terhadap karakteristik kefir air
 
Creator Kurniawidi, Tri
Utomo, Deny
 
Subject water kefir
starter
fruit
 
Description Water kefir is a probiotic drink as a result of fermentation by lactobacillus acid bacteria, acetobacter and yeast. Fruits and other ingredients could be added to obtain water kefir with specific flavor and aroma. This research aims to observe the effect of starter concentration and kind of fruit used on the characteristics of water kefir, and to determine the best combination preferred by the panelists. This study used two factorial randomized design with three repetitions. The factors used are the starter concentration (5 %, 8 %, and 11 %) and the kind of fruit used (snake fruit, pineapple, and papaya). Results showed that different starter concentration had an effect on brix, pH, alcohol content and density of water kefir, while different kinds of fruit had an effect on brix. Based on organoleptic test the most preferred water kefir is pineapple water kefir with 8 % starter concentration.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2021-09-12
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2683
10.35891/tp.v12i2.2683
 
Source 2597-436X
2087-9679
10.35891/tp.v12i2
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2683/1934
 
Rights Copyright (c) 2021 Tri Kurniawidi, Deny Utomo
https://creativecommons.org/licenses/by/4.0