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PENGARUH KONSENTRASI KEFIR GRAINS (KG) DAN SUHU PENYIMPANAN TERHADAP KUALITAS KEFIR SUSU KAMBING PERANAKAN ETAWA (PE) SECARA PASTEURISASI [PDF]
, 2007 Jenis kefir yang banyak dikenal adalah kefir yang terbuat dari susu sapi. Pada pembuatan kefir dari susu kambing (PE), terdapat alternatife nilai gizi lebih yang terkandung pada produk kefir, maka menambah nilai ekonomis produk kefir susu kambing. Proses
WATI, FERA
core
Fermentation, 2022 The aim of the present study was to investigate the feasibly of using traditional milk kefir grains for the production of water kefir-like beverages and assess the changes in the physicochemical characteristics and the microbial populations of the ...
Dimitris Tzavaras +2 more
semanticscholar +1 more source
Food Safety and Health, Volume 4, Issue 1, Page 67-81, January 2026.Aflatoxins, carcinogenic compounds in milk; reduction strategies such as thermal deactivation, UV light exposure, ionizing radiation, and solvent extraction. ABSTRACT Aflatoxins (AFs) are known to be cancer causing substances recognized within milk along with the milk goods.
Akshay Ramani +6 more
wiley +1 more source
Study Mikrobiologis Kefir dengan Waktu Simpan Berbeda [PDF]
, 2015 Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis kefir dengan waktu simpan sampai 12 haridengan bakteri asam laktat yang stabil. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan limaperlakuan dan setiap perlakuan terdiri ...
Hartawan, M. (M) +3 more
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The Turkish Journal of Gastroenterology, 2020 BACKGROUND/AIMS Kefir is a kind of fermented probiotic dairy product. The objective of the present study was to investigate the effects of kefir consumption on the fecal microflora and symptoms of patients with inflammatory bowel disease (IBD ...
İlkay Yılmaz +2 more
semanticscholar +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Higher Dietary Index for Gut Microbiota (DI‐GM) scores, derived from NHANES dietary recalls, were associated with a 23.8% lower Nonalcoholic fatty liver disease (NAFLD) risk (OR: 0.762, 95% CI: 0590–0.986), with a linear relationship (p‐nonlinearity = 0.209). DI‐GM outperformed HEI‐2015 and DASH in predicting NAFLD (AUC: 0.867 vs.
Qingwan Yang +3 more
wiley +1 more source
Determination of Some Quality Criteria of the Kefir Produced with Molasses and Plum
Turkish Journal of Agriculture: Food Science and Technology, 2014 The aim of this study is to determine the quality characteristics of kefir by developing different flavours in order to increase its consumption. Plum (10%) and molasses (7.5%) which are rich in phenolic contents are used to produce kefir in different ...
Tuğba Kök Taş +2 more
doaj +1 more source
Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properies of Green Coconut Water Kefir [PDF]
, 2019 This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water kefir, and to determine the ideal HFS concentration for green coconut ...
Dwiloka, B. (Bambang) +2 more
core +2 more sources
Molecular Nutrition &Food Research, Volume 70, Issue 1, January 2026.Pollutant‐induced epithelial damage also leads to a cascade of harmful effects, including reduced mucus secretion, decreased luminal pH, and enhanced absorption of toxins. These changes contribute to oxidative stress (↑ malondialdehyde (MDA); ↓ superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), glutathione peroxidase (GPx), and heightened ...
Meysam Zarezadeh Ph.D. +5 more
wiley +1 more source
Perbandingan Susu Kambing dan Susu Kedelai dalam Pembuatan Kefir [PDF]
, 2016 Tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik susu kambing dengan susu kedelai untuk menghasilkan kualitas kefir tertinggi.
Febriyani, F. (Febriyani) +2 more
core +4 more sources