Honey Addition in Kefir Whey Drink in Term of Organoleptic Quality, Colour, and Turbidity

• Main Authors: Firman Jaya, Purwadi Purwadi, Wahyu Novia Widodo
• Format: Article
• Language: Indonesian
• Published: University of Brawijaya 2017-07-01
• Series: Jurnal Ilmu dan Teknologi Hasil Ternak
• Subjects: At least of 3 words that represents a topic research; and separated by punctuation to distinguish.
• Online Access: http://jitek.ub.ac.id/index.php/jitek/article/view/268
• ISSN: 1978-0303; 2338-1620

The objective of this research was to determine the optimum honey addition on kefir whey drink based on organoleptic quality (colour, aroma, taste), colour test, and turbidity. The method used in this research was experiment with Completely Randomized Design (CDR) by used 4 treatments and 4 replications. The treatments were P0 = without the honey added, P1=added by 20% honey, P2 = added by 30% honey and P3 = added by 40% honey (v/v). The data were analyzed by Analysis of Variance (ANOVA), if there were significantly difference, the data would analyzed by Duncan’s Multiple Range Test. The results showed that honey addition gave highly difference significant (P<0.01) on organoleptic quality (colour, aroma, taste), turbidity and lightness (L*). Honey addition didn’t give significantly difference (P<0.05) on redness (a*) and yellowness (b*). The conclusion of this research was the best treatment will the value is added by 40% honey with colour 3.25±0.78, aroma 3.50±1.14, taste 3.75±1.01, lightness (L) 31.57±0.5, redness (b*) 0.95±0.12, yellowness (b*) 0.050±0.36, and turbidity 306.7±6.65 NTU