Pengaruh Konsentrasi Starter Terhadap Kadar Alkohol, pH, dan Total Asam Tertitrasi (Tat) Whey Kefir

Jurnal Ilmu Peternakan Terapan

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Title Pengaruh Konsentrasi Starter Terhadap Kadar Alkohol, pH, dan Total Asam Tertitrasi (Tat) Whey Kefir
Creator Prastujati, Anis Usfah
Hilmi, Mustofa
Khirzin, M Habbib
Alcohol, Kefir, pH, Total Titrated Acid, Whey
Description Whey is a liquid produced from the separation of curd that its utilization is still very limited, so it can cause environmental pollution. The purpose of this study was to determine the effect of starter concentration on alcohol, pH, and total titrated acids in whey kefir. Pasteurized whey was added starter with concentration of 5, 7, and 9% (w/v) then incubated at 20°C for 24 hours. The research method used was Completely Randomized Design (CRD) with 3 treatments and 3 replications. The treatment used was cow milk added 5% starter as control (T0), whey added starter 5% (T1), whey added starter 7% (T2), and whey added starter 9% (T3). The data were analyzed using Analysis of Variance (ANOVA) and continued by Duncan Multiple Range Test (DMRT). The results showed that the higher starter concentration, the higher the alcohol content and tend to increase the total value of titrated acids (TTA). 
Publisher Jurnal Ilmu Peternakan Terapan
Date 2018-03-01
Type info:eu-repo/semantics/article
Artikel yang dipeer-review
Format application/pdf
Source Jurnal Ilmu Peternakan Terapan; Vol 1, No 2 (2018); 63-69
Language ind
Rights ##submission.copyrightStatement##

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