Honey Addition in Kefir Whey Drink in Term of Organoleptic Quality, Colour, and Turbidity
| Autor: | Firman Jaya, Purwadi Purwadi, Wahyu Novia Widodo |
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| Jazyk: | indonéština |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 12, Iss 1, Pp 16-21 (2017) |
| Druh dokumentu: | article |
| ISSN: | 1978-0303 2338-1620 |
| DOI: | 10.21776/ub.jitek.2017.012.01.3 |
| Popis: | The objective of this research was to determine the optimum honey addition on kefir whey drink based on organoleptic quality (colour, aroma, taste), colour test, and turbidity. The method used in this research was experiment with Completely Randomized Design (CDR) by used 4 treatments and 4 replications. The treatments were P0 = without the honey added, P1=added by 20% honey, P2 = added by 30% honey and P3 = added by 40% honey (v/v). The data were analyzed by Analysis of Variance (ANOVA), if there were significantly difference, the data would analyzed by Duncan’s Multiple Range Test. The results showed that honey addition gave highly difference significant (P |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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