THE EFFECT OF ADDITIONAL ARABICA GROUND COFFEE ON THE FERMENTATION PROCESS ON ORGANOLEPTIC QUALITY OF COW’S MILK KEFIR
| Autor: | MUTTAQIN H., S. A. LINDAWATI, I N. S. MIWADA |
|---|---|
| Jazyk: | English<br />Indonesian |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Majalah Ilmiah Peternakan, Vol 25, Iss 2, Pp 108-113 (2022) |
| Druh dokumentu: | article |
| ISSN: | 0853-8999 2656-8373 |
| DOI: | 10.24843/MIP.2022.V25.i02.p09 |
| Popis: | This study aims to determine the effect of adding arabica ground coffee to the fermentation process on the orga- noleptic quality of cow’s milk kefir. The experimental design used was a completely randomized design (CRD) with five treatments and three replications, namely kefir with the addition of 0% arabica ground coffee (P0), kefir with the addition of 1% arabica ground coffee (P1), kefir with the addition of 2% arabica ground coffee. (P2), kefir with the addition of 3% arabica ground coffee (P3) and kefir with the addition of 4% arabica ground coffee (P4). The va- riables observed include color, aroma, taste, texture and overall acceptance. Analysis on color, aroma and taste sho- wed significantly different results (P 0.05) but P2, P3 and P4 were significantly different (P 0,05), but P3 and P4 are significantly diffe- rent (P |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|