Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir
ABSTRACT: 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
Keywords: kefir; starter; milk
Penulis: Yusdar Zakaria
Kode Jurnal: jppeternakandd090078
