Texture Prolile and Sensory Kefir Characteristic with Colostrum Addition
Triana Setyawardani, Juni Sumarmono, Agustinus Hantoro Djoko Rahardjo, Kusuma Widayaka and Singgih Sugeng Santoso
Animal Science Faculty, Jenderal Soedirman University
Abstract
Physical characteristics of kefir is one of the factors that influence the level of consumer sensory acceptance of the product. The aim of the study was to determine the effect of the use of a combination of raw materials (cattle and colostrum) on kefir making on texture profiles and sensory characteristics. The study used 6 treatment combinations namely P1 = 100% cows milk; P2 = 80% cows milk + 20% colostrum; P3 = 60% cows milk + 20% colostrum; P4 = 40% cows milk + 60% colostrum; P5 = 20% cow milk + 80% colostrum and P6 = 100% colostrum. The results show that hardness and effectiveness are not influenced by the combination of raw materials, but gummines are influenced by a combination of raw materials (p <0.05). The average value of kefir guminess is 1.76 ± 1.16 to 4.86 ± 0.77 G. The sensory characteristics of flavor, color, texture, and overall preference were significantly affected (p <0.05) by the combination of raw materials (cattle and colostrum) used. Flavor assessment results with a score of 2.47 - 3.10 (less fresh-sour); Aroma / odor 2.43 - 3.20 (sour but not fresh - rather sour). Color 1.3 - 4.93 (white - yellow), texture 1.80 - 4.73 (smooth - rather rough). Flavor score The scoring score by the panelists is 3.20 with the appraisal criteria like. The favorite rate is 3.20 (like) - 4.20 (rather like).
Keywords: kefir, colsotrum, texture profile, sensory, cow milk
Topic: Post harvest handling and processing of meat, milk, eggs, wools, and by-products