KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGI KEFIR SUSU SAPI DENGAN PENAMBAHAN SUSU KEDELAI
Abstract: The purpose of this
research was to observe chemical and microbiology characteristic of three kind
of kefir, made from cow milk with addition of soymilk. Observed kefirs were
kefir whey (KW), kefir optima (KO), and kefir prima (KP). A Completely
Randomized Design (CRD) was used in this research with six treatments and three
replications treatment consists of KW1 (100% cow milk), KW2 (50% cow milk:
soymilk 50%), KO1 (100% cow milk), KO2 (50% cow milk: 50% soymilk), KP1 (100%
cow milk), and KP2 (50% cow milk: 50% soymilk). The results showed that the cow
milk with soymilk significantly affected the degree of acidity (pH), total
lactic acid bacteria, total lactic acid, total yeast, and alcohol content.
Penulis: Budi Julianto, Evy
Rossi, Yusmarini
Kode Jurnal: jppertaniandd160131
