Coffee Flower Honey (Coffea sp.) Addition to Kefir Quality Based on Microbiology Characteristic
The Objective of this research was to determine the best concentration of addition coffee flower honey to kefir based on total plate count, lactic acid bacteria, acidity, and pH value. The materials used in this research were honey kefir made from cow’s milk, kefir grains, and coffee flowers honey....
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2017-11-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/279 |
| _version_ | 1828808784096526336 |
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| author | Astri Wulandari Purwadi Purwadi Firman Jaya |
| author_facet | Astri Wulandari Purwadi Purwadi Firman Jaya |
| author_sort | Astri Wulandari |
| collection | DOAJ |
| description | The Objective of this research was to determine the best concentration of addition coffee flower honey to kefir based on total plate count, lactic acid bacteria, acidity, and pH value. The materials used in this research were honey kefir made from cow’s milk, kefir grains, and coffee flowers honey. The method used in this research was experimental with Completely Randomized Design by 4 treatments and 4 replications and continued by using Duncan’s Multiple Range Test. The result showed that the effect of addition coffee flowers honey was not significantly different (P>0.05) on total plate count, lactic acid bacteria, acidity, give highly significant different (P<0.01) on pH value. Addition 20% of coffee flower honey was the best treatment with quality of total plate count 6.21 ± 0.60 log CFU/mL, total lactic acid bacteria 6.16 ± 0.14 log CFU/mL, acidity 0.76 ± 0.11 % and pH value 3.596 ± 0.021. Further study is needed to figure the storability of honey kefir. |
| first_indexed | 2024-12-12T08:46:43Z |
| format | Article |
| id | doaj.art-aa4c1adf9f4b4383b295cf0b8317bb03 |
| institution | Directory Open Access Journal |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| last_indexed | 2024-12-12T08:46:43Z |
| publishDate | 2017-11-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj.art-aa4c1adf9f4b4383b295cf0b8317bb032022-12-22T00:30:30ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202017-11-01122838810.21776/ub.jitek.2017.012.02.4245Coffee Flower Honey (Coffea sp.) Addition to Kefir Quality Based on Microbiology CharacteristicAstri Wulandari0Purwadi Purwadi1Firman Jaya2Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaTeknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaTeknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaThe Objective of this research was to determine the best concentration of addition coffee flower honey to kefir based on total plate count, lactic acid bacteria, acidity, and pH value. The materials used in this research were honey kefir made from cow’s milk, kefir grains, and coffee flowers honey. The method used in this research was experimental with Completely Randomized Design by 4 treatments and 4 replications and continued by using Duncan’s Multiple Range Test. The result showed that the effect of addition coffee flowers honey was not significantly different (P>0.05) on total plate count, lactic acid bacteria, acidity, give highly significant different (P<0.01) on pH value. Addition 20% of coffee flower honey was the best treatment with quality of total plate count 6.21 ± 0.60 log CFU/mL, total lactic acid bacteria 6.16 ± 0.14 log CFU/mL, acidity 0.76 ± 0.11 % and pH value 3.596 ± 0.021. Further study is needed to figure the storability of honey kefir.http://jitek.ub.ac.id/index.php/jitek/article/view/279Kefircoffee flower honeymicrobiology characteristicaciditypH value |
| spellingShingle | Astri Wulandari Purwadi Purwadi Firman Jaya Coffee Flower Honey (Coffea sp.) Addition to Kefir Quality Based on Microbiology Characteristic Jurnal Ilmu dan Teknologi Hasil Ternak Kefir coffee flower honey microbiology characteristic acidity pH value |
| title | Coffee Flower Honey (Coffea sp.) Addition to Kefir Quality Based on Microbiology Characteristic |
| title_full | Coffee Flower Honey (Coffea sp.) Addition to Kefir Quality Based on Microbiology Characteristic |
| title_fullStr | Coffee Flower Honey (Coffea sp.) Addition to Kefir Quality Based on Microbiology Characteristic |
| title_full_unstemmed | Coffee Flower Honey (Coffea sp.) Addition to Kefir Quality Based on Microbiology Characteristic |
| title_short | Coffee Flower Honey (Coffea sp.) Addition to Kefir Quality Based on Microbiology Characteristic |
| title_sort | coffee flower honey coffea sp addition to kefir quality based on microbiology characteristic |
| topic | Kefir coffee flower honey microbiology characteristic acidity pH value |
| url | http://jitek.ub.ac.id/index.php/jitek/article/view/279 |
| work_keys_str_mv | AT astriwulandari coffeeflowerhoneycoffeaspadditiontokefirqualitybasedonmicrobiologycharacteristic AT purwadipurwadi coffeeflowerhoneycoffeaspadditiontokefirqualitybasedonmicrobiologycharacteristic AT firmanjaya coffeeflowerhoneycoffeaspadditiontokefirqualitybasedonmicrobiologycharacteristic |