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
 
Subject
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
 
Contributor
 
Date 2018-03-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artikel yang dipeer-review
 
Format application/pdf
 
Identifier https://publikasi.polije.ac.id/index.php/jipt/article/view/893
10.25047/jipt.v1i2.893
 
Source Jurnal Ilmu Peternakan Terapan; Vol 1, No 2 (2018); 63-69
2579-9479
10.25047/jipt.v1i2
 
Language ind
 
Relation https://publikasi.polije.ac.id/index.php/jipt/article/view/893/771
10.25047/jipt.v1i2.893.g771
 
Rights ##submission.copyrightStatement##
https://creativecommons.org/licenses/by-sa/4.0
 

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