KUALITAS SENSORIS KEFIR YANG DIBUAT DARI VARIAN SUSU SAPI YANG BERBEDA

KARTIKA, WURI UNGGUL and Sari, Meisji Liana and Wahyuni, Dyah (2018) KUALITAS SENSORIS KEFIR YANG DIBUAT DARI VARIAN SUSU SAPI YANG BERBEDA. Undergraduate thesis, Sriwijaya University.

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Abstract

Kefir is one of fermented milk products that has a viscosity like cream and has a sour taste and alcoholic. Kefir can be fermented from cow’s milk, goats and sheep using starter kefir granule kefir or kefir seed. The aim of this research was to study sensory test of kefir with full cream milk and kefir with low cream milk. The research were done in Animal Feed and Nutrition Laboratory of Animal Science Department, Faculty of Agriculture Sriwijaya University on October to November 2017. This research was an experiment in Wilcoxon Signed Ranks Test Method with 2 treatment ( full cream milk and low cream milk). The results of this study indicate that the manufacture of kefir using different variants of cow's milk did not significantly affect the sensory quality of kefir. The conclusion of this research is that the use of milk variant on the manufacture of kefir not able to influence color, flavor, taste, viscosity and likeness level.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Full cream milk, low cream milk, sensory test.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	09 Oct 2019 03:20
Last Modified:	09 Oct 2019 03:20
URI:	http://repository.unsri.ac.id/id/eprint/11242

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