Honey Addition in Kefir Whey Drink in Term of Organoleptic Quality, Colour, and Turbidity
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 replicat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2017-07-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/268 |