Manufacturing Process And Organoleptic Test Of Kefir Milk With Different Types Of Milk Used

Arman, Shiva Haiq and Kiranti, Irma and Widiana, Tri Ayu and Arif, Muhammad Niza Al and Huda, Dafiq FAjrilil and Azara, Rima (2024) Manufacturing Process And Organoleptic Test Of Kefir Milk With Different Types Of Milk Used. In: KETAHANAN PANGAN LOKAL MELALUI REKAYASA TEKNOLOGI BUDIDAYA TANAMAN DAN PENGOLAHAN PANGAN. BOOK CHAPTER, 1 (1). UMSIDAPRESS, SIDOARJO, pp. 109-114. ISBN 978-623-464-090-8 (In Press)

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Abstract

This practicum aims to determine the effect of the differences betweencow's milk and goat's milk on the process of making kefir milk. The parameters tested were taste, aroma, color and level of preference. Based on data from observations on our own cow's milk kefir with code (217), the highest organolepticresults showed that 11 panelists chose to like it. In our own goat's milk kefir withcode (142), the organoleptic results showed that 12 people chose to like it. Based on the organoleptic results, the aroma, taste and color of goat's kefir milk and kefir milk are different and based on the organoleptic results the panelists preferred our home made kefir milk to the kefir milk we bought. This kefir milk is made using a fermentation method for 24 hours an disstirred every 12hours.

Item Type:	Book Section
Uncontrolled Keywords:	kefir, fermentation, milk
Subjects:	Q Science > QR Microbiology S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture > School of Agricultural Technology
Depositing User:	mrs rahma utami
Date Deposited:	15 Aug 2024 04:38
Last Modified:	15 Aug 2024 04:38
URI:	http://eprints.umsida.ac.id/id/eprint/13969

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