The Effect of Sugar Dose and Fermentation Time On The Quality of Sauerkreut as a Source of Probiotic
| Autor: | Ari Andani Nasution Ari, Ade Trisna, Elisa Julianti |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Animal Production: Indonesian Journal of Animal Production, Pp 9-14 (2024) |
| Druh dokumentu: | article |
| ISSN: | 1411-2027 2541-5875 |
| DOI: | 10.20884/1.jap.2024.26.1.254 |
| Popis: | This study aims to determine the effect of sugar dosage and fermentation time on the quality of sauerkraut as a source of probiotics. This study used an experimental method in a 3x3 factorial completely randomized design (CRD). The first factor is three treatments of sugar concentration (A), namely A1 (2%), A2 (3.5%), and A3 (5%). The second factor is three treatments of fermentation time (B), namely B1 (5 days), B2 (7 days), and B3 (9 days). The results showed that there was no interaction (P>0.05) between factor A and factor B in the water content, but the water content had a significant effect (P |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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