| Autor: |
Windayani, Neneg, Rahmatullah, Saepudin, Aisyah, Riri, Al-Zahro, Rd. Indah Rofi'ah, Zulfiqor, Ahmad, Taofik, Ahmad |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2572 Issue 1, p1-7, 7p |
| Abstrakt: |
Kefir whey is a semi-transparent liquid product that is produced during the fermentation process in making kefir. Kefir whey has a yellow-green color, slightly sour taste, with a slightly fragrant aroma. Kefir whey is called the liquid gold in kefir because of the many benefits that can be taken from kefir whey, especially for health. A mixture of apple and chickpea extracts has the potential to produce new beverages from kefir seeds. The purpose of this study was to determine the antioxidant activity of kefir whey extract with four different samples, namely kefir whey, kefir whey apple extract, kefir whey with chickpea extract and kefir whey with apple chickpea extract. The method used is DPPH with methanol proanalyte as a solvent. The steps taken consisted of apple and chickpea extraction, sample preparation and antioxidant activity test. The IC50 value was determined by calculating the regression analysis of % inhibition of the extract concentration. The results prove that the antioxidant activity of the desired beverage has the ability to increase antioxidant activity. Chickpea apple extract and whey kefir are suitable media for producing new healthy dairy drinks. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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