PERUBAHAN SIFAT KIMIA KEFIR-AIR YANG DIFERMENTASI PADA BERBAGAI SUHU CHEMICAL PROPERTIS CHANGES OF WATER-KEFIR FERMENTED AT VARIOUS TEMPERATURES

@inproceedings{IraJuliana2017PERUBAHANSK,
  title={PERUBAHAN SIFAT KIMIA KEFIR-AIR YANG DIFERMENTASI PADA BERBAGAI SUHU CHEMICAL PROPERTIS CHANGES OF WATER-KEFIR FERMENTED AT VARIOUS TEMPERATURES},
  author={Sri Rejeki Ratna Pertiwi IraJuliana},
  year={2017}
}
Kefir-air adalah minuman fermentasi probiotik yang dibuat dengan menginokulasi air dengan biji kefir-air. Salah satu faktor yang memengaruhi pertumbuhan M suhu ikroba adalah suhu. Pada penelitian ini dipelajari perubahan sifat kimia kefir-air yang difermentasi pada berbagai suhu. Biji kefir-air (alga kristal) difermentasikan di dalam larutan gula 2% selama 3 hari pada 5oC, 15oC, dan 26oC. Setiap 12 fermentasi dianalisis kadar total padatan larutan, gula, asam laktat, alkohol, dan pH. Suhu… 

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