Chemical and Sensory Properties of Kefir Produced from Goat milk and Extract Soybean
| Main Authors: | Nurliyani, Nurliyani, Eni, Harmayani, sunarti, Sunarti, Feny, Prabawati |
|---|---|
| Format: | Proceeding PeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2014
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/135364/1/Chemical%20and%20Sensory%20Properties%20of%20Kefir%20Produced%20from%20Goat%20milk%20and%20Extract%20Soybean.pdf https://repository.ugm.ac.id/135364/ |
| ctrlnum |
135364 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>https://repository.ugm.ac.id/135364/</relation><title>Chemical and Sensory Properties of Kefir Produced from Goat milk and Extract Soybean</title><creator>Nurliyani, Nurliyani</creator><creator>Eni, Harmayani</creator><creator>sunarti, Sunarti</creator><creator>Feny, Prabawati</creator><subject>Agricultural Land Management</subject><subject>Agronomy</subject><subject>Food technology</subject><subject>Livestock</subject><description>Abstract This study was to investigate the effect of comb�n�ng goat m�lk and extract soybean on 
the chem�cal and sensory qual�t�es of kef�r. Kef�r was d�v�ded �nto 5 groups, produced from goat and 
extract soybean m�xtures (100:0, 75:25, 50:50, 25:75, 0:100). The chem�cal analys�s of kef�r �nclude 
mo�sture, fat, prote�n, ash and carbohydrate content, whereas the sensory propert�es �nclude aroma, 
taste, effervescence, sourness, texture and acceptab�l�ty. The chem�cal data was analyzed by one way 
ANOVA, whereas the data of sensory propert�es was analyzed by non-parametr�c Kruskal-Wall�s 
method. The total sol�d of all kef�r made from goat m�lk and extract soybean m�xture was lower (P<0.01) 
than goat m�lk kef�r. Carbohydrate of kef�r made from goat m�lk and extract soybean m�xture (75:25, 
50:50) was lower (P<0.01) than goat m�lk kef�r (100:0) or extract soybean kef�r (0:100). Wh�le, the 
fat content of kef�r made from goat m�lk and extract soybean m�xture (50:50, 25:75) was lower than 
100:0 or 75:25. There was no effect of the goat m�lk and extract soybean rat�o �n kef�r on the prote�n 
and ash content.. Extract soybean could affect the aroma and acceptab�l�ty, but had no effect on taste, 
effervescence, sourness and texture of kef�r. In conclus�on, based on chem�cal compos�t�on, sensory 
qual�ty and econom�c cons�derat�on, the best compos�te of kef�r was obta�ned from the rat�o of goat m�lk 
and extract soybean 50:50.
Keywords Chem�cal compos�t�on, Sensory qual�ty, Goat m�lk, Extract soybean, Kefir</description><date>2014-04-27</date><type>Journal:Proceeding</type><type>PeerReview:PeerReviewed</type><type>File:application/pdf</type><language>eng</language><identifier>https://repository.ugm.ac.id/135364/1/Chemical%20and%20Sensory%20Properties%20of%20Kefir%20Produced%20from%20Goat%20milk%20and%20Extract%20Soybean.pdf</identifier><identifier> Nurliyani, Nurliyani and Eni, Harmayani and sunarti, Sunarti and Feny, Prabawati (2014) Chemical and Sensory Properties of Kefir Produced from Goat milk and Extract Soybean. In: The 2nd Asian Australian Dairy Goat Conference, Bogor Indonesia. </identifier><recordID>135364</recordID></dc>
|
| language |
eng |
| format |
Journal:Proceeding Journal PeerReview:PeerReviewed PeerReview File:application/pdf File |
| author |
Nurliyani, Nurliyani Eni, Harmayani sunarti, Sunarti Feny, Prabawati |
| title |
Chemical and Sensory Properties of Kefir Produced from Goat milk and Extract Soybean |
| publishDate |
2014 |
| topic |
Agricultural Land Management Agronomy Food technology Livestock |
| url |
https://repository.ugm.ac.id/135364/1/Chemical%20and%20Sensory%20Properties%20of%20Kefir%20Produced%20from%20Goat%20milk%20and%20Extract%20Soybean.pdf https://repository.ugm.ac.id/135364/ |
| contents |
Abstract This study was to investigate the effect of comb�n�ng goat m�lk and extract soybean on
the chem�cal and sensory qual�t�es of kef�r. Kef�r was d�v�ded �nto 5 groups, produced from goat and
extract soybean m�xtures (100:0, 75:25, 50:50, 25:75, 0:100). The chem�cal analys�s of kef�r �nclude
mo�sture, fat, prote�n, ash and carbohydrate content, whereas the sensory propert�es �nclude aroma,
taste, effervescence, sourness, texture and acceptab�l�ty. The chem�cal data was analyzed by one way
ANOVA, whereas the data of sensory propert�es was analyzed by non-parametr�c Kruskal-Wall�s
method. The total sol�d of all kef�r made from goat m�lk and extract soybean m�xture was lower (P<0.01)
than goat m�lk kef�r. Carbohydrate of kef�r made from goat m�lk and extract soybean m�xture (75:25,
50:50) was lower (P<0.01) than goat m�lk kef�r (100:0) or extract soybean kef�r (0:100). Wh�le, the
fat content of kef�r made from goat m�lk and extract soybean m�xture (50:50, 25:75) was lower than
100:0 or 75:25. There was no effect of the goat m�lk and extract soybean rat�o �n kef�r on the prote�n
and ash content.. Extract soybean could affect the aroma and acceptab�l�ty, but had no effect on taste,
effervescence, sourness and texture of kef�r. In conclus�on, based on chem�cal compos�t�on, sensory
qual�ty and econom�c cons�derat�on, the best compos�te of kef�r was obta�ned from the rat�o of goat m�lk
and extract soybean 50:50.
Keywords Chem�cal compos�t�on, Sensory qual�ty, Goat m�lk, Extract soybean, Kefir |
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IOS2744.135364 |
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Universitas Gadjah Mada |
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library:university library |
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Perpustakaan Pusat Universitas Gadjah Mada |
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488 |
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UGM Repository |
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2744 |
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Karya Umum |
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SLEMAN |
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DAERAH ISTIMEWA YOGYAKARTA |
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IOS2744 |
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2016-09-14T18:35:19Z |
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2016-09-22T21:49:27Z |
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