Abstract
The study of "The Effect of Different Starter Dosage to Organoleptic Value of Kefir Cow Milk Products" was carried out from May to July 2016 at the Microbiology Research Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Andalas University, Padang. The purpose of this study was to determine the organoleptic value (aroma, taste and organoleptic) of cow's milk kefir products from three different starter doses, and the results were with Wilcoxon Level Test. The results showed that organoleptic assessment of the aroma of cow milk kefir products with a treatment dose of 15% starter (3.00) was the most preferred dose for the panelist, while kefir with a treatment dose of 5% (2.27) is a dose that is less preferred by panelists. The taste assessment of the organoleptic of cow's milk kefir products, the starter dose of 10% (2.87) was the most preferred by the panelists, but the dose of 15% (2.33) was the least. Similar to the taste, the consistency of cow milk kefir with the dose of 10% (3.07) was most preferred, while the dose of 15% (2.33) was least preferred by the panelists.
Highlights
Kefir is one of the fermented milk products which contain of bacteria and yeast that work symbiotically and produce organic acid compounds, CO2 and alcohol
Cow milk kefir was made using a 10% starter per volume of ultra-high temperature( UHT) cow milk that was fermented for 36 hours in the following sequences: hours was fermented at ° C, 12 hours was fermented at 5 °C [11]
Some bacteria that are known to be antagonistic in plankton are Flavobacterium sp. 5N-3 which can inhibit the growth of Gymnodinium sp
Summary
Kefir is one of the fermented milk products which contain of bacteria and yeast that work symbiotically and produce organic acid compounds, CO2 and alcohol. Kefir contains 0.65-1.33 g / l CO2, 3.16-3.18% protein, 3.073.17% fat, 1.8 to 3.8% lactose, 0.5 - 1.5 % ethanol and 0.71.0% lactic acid [1]. The kefir was produced from fermented milk by lactic acid producing bacteria, acetic acid producing bacteria and yeast. The taste of kefir is dominated by sour taste caused by the activity of acid-producing bacteria [2], which originally from the Caucasus mountain region between the Black Sea and the Caspian Sea, Southwest Russia. Kefir has known as kepi, kippe, kapov, kephir and kiaphir, and has been widely consumed in several Asian and Scandinavian countries [3]. In Indonesia this type of fermented milk has not been publically known
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