Chemical and Sensory Properties of Kefir Produced from Goat milk and Extract Soybean

• Main Authors: Nurliyani, Nurliyani, Eni, Harmayani, sunarti, Sunarti, Feny, Prabawati
• 格式: Conference or Workshop Item PeerReviewed
• 語言: English
• 出版: 2014
• 主題: Agricultural Land Management; Agronomy; Food technology; Livestock
• 在線閱讀: 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/

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