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KARAKTERISTIK SENSORI DAN AKTIVITAS ANTIOKSIDAN SUSU KEFIR DARI SUSU BIJI LOTUS (Nelumbo nucifera)

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Penilaian

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This reseacrch aimed to measure the effect of increasing the concentration of lotus seed milk (Nolumbo nucifera) on sensory characteristics and antioxidant activity. This research method used a Randomized Block Design (RAK) with different treatment concentrations of lotus seed milk with 5 levels of treatment A0 (100% cow's milk and 0% lotus seed milk), A1 (75% cow's milk and 25% lotus seed milk), A2 (50% milk cow's milk and 50% lotus seed milk), A3 (25% cow's milk and 75% lotus seed milk), A4 (0% cow's milk and 100% lotus seed milk) and repeated 3 times. The treatment parameters observed included sensory analysis (color, aroma, taste, and viscosity), pair differentiation test and antioxidant activity analysis. The results showed that increasing the concentration of lotus milk had a significant effect on the senses, namely color, aroma, taste, viscosity. Antioxidant activity using the DPPH method resulted in % inhibition values ranging from 44,39% to 59,01%. From the results of the pair test, it is known that milk kefir from lotus seed milk has different characteristics in terms of color and viscosity but has the same taste and aroma when compared to commercial milk kefir.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003840	T79525	T795252022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T795252022

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2022

Collation

xv, 40 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

637.107

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Produksi susu
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

SEPTA

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