Ni Putu Yundari Melati, Sri Anggreni Lindawati and Ni Made Suci Sukmawati

The research aims to determine the organoleptic qualities of kefir functional food during different fermentations in coconut shells. The exotic appearance of products served in coconut shells really needs to be displayed as a diversified product. This research used fresh cow's milk, kefir grains as a starter, and coconut shells as a fermentation container. The research design using a Completely Randomized Design (CRD) with four treatments and five replications, so that there were 20 experimental units. The treatment is P1 (functional food kefir fermented in coconut shell for 1 day), P2 (functional food kefir fermented in coconut shell for 2 days), P3 (functional food kefir fermented in coconut shell for 3 days), and P4 (functional food kefir fermented in coconut shell for 4 days) and five replications. The organoleptic test results of kefir functional food during different fermentations in coconut shells gave results that were not significantly different (p>0.05) in all treatments (P1, P2, P3, P4). The conclusion of this organoleptic test illustrate the level of liking for the product and its packaging which is able to inspire that the product is included in the functional food category, the panelists gave a favorable response and is very suitable for consumption for health.

DOI: 10.22271/23940522.2024.v11.i1a.1006

Pages: 32-36  |  360 Views  182 Downloads