Text

KARAKTERISTIK FISIKOKIMIA SUSU KEFIR DARI SUSU BIJI LOTUS (Nelumbo nucifera)

---

Penilaian

---

This study aims to determine the physicochemical characteristics of milk kefir and the effect of increasing the concentration of lotus seed milk (Nelumbo nucifera) on physical and chemical properties. The parameters observed were initial physical composition, which includes lightness, chroma, hue color tests, and viscosity. Chemical composition, which includes moisture, ash, fat, protein, and carbohydrate content, as well as to determine the best treatment for the manufacture of milk kefir. The research method used was a randomized block design (RBD) with different concentrations of lotus seed milk with 5 levels of treatment, A0 (100% cow's milk, 0% lotus seed milk), A1 (75% cow's milk, 25% lotus seed milk), A2 (50% cow's milk, 50% lotus seed milk), A3 (25% cow's milk, 75% lotus seed milk), A4 (0% cow's milk, 100% lotus seed milk) and was repeated 2 times. The results showed that the 100% lotus seed milk concentration treatment decreased in the lightness and chroma color test parameters, but the hue color and viscosity tests increased and had no significant effect on the lightness, chroma, and hue test treatments, while the viscosity had a significant effect. Then the parameters of the ash, fat, protein, and carbohydrate content of milk kefir with a concentration of 100% lotus seed milk decreased, but the water content increased and had no significant effect on the parameters of water, ash, and carbohydrate content, while it significantly affected the protein content and fat parameters. keyword :Concentration, fermentation, kefir, Nelumbo nucifera and lotus milk.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002205	T74449	T744492022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T744492022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xiv, 30 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

664.707

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Teknologi pembuatan makanan dari biji-bijian
Prodi Teknik Pertanian

Specific Detail Info

-

Statement of Responsibility

SEPTA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment