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All Journal Maspari Journal BULETIN OSEANOGRAFI MARINA Jurnal Pendidikan dan Pembelajaran Maspari Journal ELKOMIKA: Jurnal Teknik Energi Elektrik, Teknik Telekomunikasi, & Teknik Elektronika Jurnal FishtecH Jurnal Penelitian Sains Jurnal Pertanian Agros Jurnal Armada Informatika
Muhammad Hendri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Engineering Immunology & microbiology Mathematics Physics

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Journal : Jurnal FishtecH

 1 
Karakteristik Mikrobiologi dan Kimia Susu Kefir dari Susu Biji Lotus (Nolumbo nucifera) Zubai Zubai; Ace Baehaki; Rinto Rinto; Sherly Ridhowati Nata Iman; Muhammad Hendri
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.17513

Abstract

This sudy aims to determine the effect of increasing of the concentration of lotus milk on the chemical and microbiological properties of kefir milk. This research method using a Randomized Block Design (RBD) with different treatment concentration lotus 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 % 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 chemical analysis (total lactic acid, total alcohol an pH) and microbiological analysis (total lactic acid bacteria). The result showed that the addition of the concentration of lotus milk and cow’s milk in making kefir had a significant effect on the value of the degree of acidity, total lactic acid, total alcohol and total lactic acid bacteria. The value of the degree of acidity ranges from (3.57-3.99), the total lactic acid ranges from (0.52-1.04%), the total alcohol ranges from (0.56-1.10%) and the total lactic acid bacteria ranges from (8.52-8.60 Log cfu/ml).
Co-Authors Ace Baehaki Anggraini, Rifka Rimbi Anna Heirina Ariana Ayunindya Asshidiq, Hasbi Nur Ayunindya, Ariana Bambang Hudiono Daratil Khoiri Mukhlis Dede Suratman Delima A. G. Situmorang Delta, Muhammad Dimas Arie Pratama Elvira Sukma Wahyuni Ernawati Hadi, Rakhmat Hilda Zulkifli Hilda Zulkifli Inda Azhara Indica, Mangifera Indriani . Indriani . Ira Wahyuni Syarfi Melki Melki Muhammad Delta Muhammad Fahmi Siahaan Muhammad Rafil Mukhlis, Daratil Khoiri Netty Kurniawaty RAHMAT SYAHNI Rakhmat Hadi Ridhowati, Sherly Rini Hakimi Rinto Rinto Riris Aryawati Riris Aryawati Rizky Nurul Irmawan Rozirwan . Rusda Khairat Sepferizal, Rizky Sri Lindawati Tengku Zia Ulqodry Wijayanto, Try Wike AE Putri Wike AE Putri Zubai Zubai