Coffee Flower Honey (Coffea sp.) Addition to Kefir Quality Based on Microbiology Characteristic

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....

Bibliografski detalji
Glavni autori:	Astri Wulandari, Purwadi Purwadi, Firman Jaya
Format:	Članak
Jezik:	Indonesian
Izdano:	University of Brawijaya 2017-11-01
Serija:	Jurnal Ilmu dan Teknologi Hasil Ternak
Teme:	Kefir coffee flower honey microbiology characteristic acidity pH value
Online pristup:	http://jitek.ub.ac.id/index.php/jitek/article/view/279

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