Article Per Year (5 Year)
p-Index From 2019 - 2024
2.064
P-Index
This Author published in this journals
All Journal Buletin Peternakan Jurnal Veteriner JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu dan Industri Peternakan Jurnal Ilmu dan Teknologi Peternakan Tropis agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Tropical Animal Science Journal Jurnal Ilmiah Membangun Desa dan Pertanian Hasanuddin Journal of Animal Science (HAJAS) Jurnal Sains dan Teknologi Peternakan JAS (Journal of Animal Science) Chalaza Journal of Animal Husbandry
Sulmiyati Sulmiyati
Fakultas Peternakan Kelautan Dan Perikanan Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Immunology & microbiology Veterinary Other

Published : 19 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Buletin Peternakan

 1 
Physicochemical, Microbiology, and Sensory Characterization of Goat Milk Kefir in Various Incubation Time Sulmiyati Sulmiyati; Nur Saidah Said; Deka Uli Fahrodi; Ratmawati Malaka; Fatma Fatma
Buletin Peternakan Vol 43, No 3 (2019): BULETIN PETERNAKAN VOL. 43 (3) AUGUST 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v43i3.37217

Abstract

This study aimed to analyze the characteristics of goat milk kefir based on the incubation time variations on physicochemical, microbial and organoleptic. The method used was an experimental method using a Completely Randomized Design with 3 various incubation time which were for 12 hours, 18 hours and 24 hours with five replications. Parameters measured were physicochemical characteristics (pH, lactic acid concentration, and ethanol content), microbial characteristics which as the total number of lactic acid bacteria (LAB) colonies and the organoleptic characteristics were color, aroma, taste and favorability level towards goat milk kefir. Physicochemical and microbial data were analyzed by Analysis of Variance (ANOVA) while the organoleptic data were analyzed descriptively. The results showed that the incubation time gave significantly difference effect (P<0.05) on the pH, lactic acid concentration, the total number of LAB goat milk kefir and did not significant effect on the ethanol content. The organoleptic results showed that the incubation time didn’t significant effect on color and aroma, however gave significant affects on the tastes and favorability towards goat milk kefir. It can be concluded that the best incubation time was 24 hours. The physicochemical characteristics showed the pH value at 4.16±0.089; lactic acid concentration at 0.24±0.039%; ethanol content at 0.75±0.044%. The microbiology characteristics, the total number of Lactic Acid Bacteria at 1,24x107±0,008 CFU/ml. The characteristic of organoleptic color at 3.95 (white); aroma at 4.10 (kefir scent); taste at 4.25 (poor acid) and favorability at 4.15 (like).
Co-Authors . Fatma Ali, Najmah Arnoldus Tandri Bastari Sabtu D. U. Fahrodi Daud, L Deka Uli Fahrodi Elisabet Burga Janggu F. Maruddin Fatma Maruddin Geertruida Margareth Sipahelut Gemini E. M. Malelak Gemini E.M Malelak Gemini Ermiani M. Malelak Gemini Ermiani Mercurina Malelak Gustina, Sri Karolina Prihatiana Findyati Magfrah Magfrah N. S. Said Nur Saidah Said Nur Saidah Said Nur Saleh Said Pieter Rihi Kale R. Malaka Ratmawati Malaka Ratmawati Malaka Ratmawati Malaka Salahuddin Salahuddin Thadeus Octovianus Welin Yunita Aoetpah