DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM

DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM

Physicochemical and sensory characteristics of commercial kefir were evaluated to be used as the benchmark for the development of soybean-based kefir with various concentrations of skim milk and inoculum. The commercial kefir has alcohol content and titratable acidity values in accordance with the C...

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Bibliographic Details
Main Authors: Tina Nurkhoeriyati*, Dionisius Yusuf, Ihsan Iswaldi, Abdi Christia, Vania Gisella
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2017-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
kefir
physicochemical characteristics
product diversification
soybean
Quantitative Descrip-tive Analysis (QDA)
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/16389

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