Abstract
This study aims to create and analyze psychochemical, and organoleptic characteristics of colostrum kefir as an antibacterial. Colostrum kefir is made using a three-factor completely randomized design method with three replications. Psychochemical characterization includes pH, specific gravity, lactic acid content, and alcohol content, while the aspects of organoleptic testing by panelist include color, aroma, taste, texture, and viscosity. This study has succeeded in making colostrum kefir under the optimum condition, at 20% grain kefir, with 48-hour fermentation at 28 °C with the characteristics as follows; pH 3,31-3,65; lactic acid content 1,96-2,83 %; alcohol content 0,38-0,59 %; and Specific gravity 1,030-1,046 mg/mL. Moreover, the results of organoleptic testing show that the colostrum kefir obtained is yellowish orange, sour, rather soft and thick and has a rather typical kefir aroma.
Published Version
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