Open Access
| Issue |
BIO Web Conf.
Volume 148, 2024
International Conference of Biological, Environment, Agriculture, and Food (ICoBEAF 2024)
|
|
|---|---|---|
| Article Number | 04007 | |
| Number of page(s) | 8 | |
| Section | Food | |
| DOI | https://doi.org/10.1051/bioconf/202414804007 | |
| Published online | 09 January 2025 | |
- D. D. Rosa, M. M. S. Dias, Ł. M. Grześkowiak, S. A. Reis, L. L. Conceição, and M. D. C. G. Peluzio, “Milk kefir: Nutritional, microbiological and health benefits,” Nutr. Res. Rev., 30, 1 (2017). [Google Scholar]
- M. A. Farag, S. A. Jomaa, A. Abd El-Wahed, and H. R. El-Seedi, “The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety,” Nutrients, 12, 2 (2020). [Google Scholar]
- T. M.-G. Karina, S. S. Uéllina, R. S. Marcia, L. S. Ferlando, and L. N. Itaciara, “Production of rice cereal-based Kefir beverage,” African J. Biotechnol., 17, 10 (2018). [Google Scholar]
- K. M. Lynch, S. Wilkinson, L. Daenen, and E. K. Arendt, “An update on water kefir: Microbiology, composition and production,” Int. J. Food Microbiol., 345, p. 109128 (2021). [CrossRef] [Google Scholar]
- T. Rouf Shah, K. Prasad, and P. Kumar, “Maize: A potential source of human nutrition and health: A review,” Cogent Food Agric., 2, 1 (2016). [Google Scholar]
- S. A. Liputo, F. Ingga, and M. Lasindrang, “Pengaruh penambahan susu skim pada pembuatan kefir berbahan dasar susu jagung manis (Zea mays L.),” Jambura J. Food Technol., 1, 1 (2019). [Google Scholar]
- F. Arifan, E. Supriyo, W. Broto, and Z. W. Rasyid, “Pengenalan dan Pembuatan Susu Jagung Sebagai Salah Satu Jenis Susu Nabati Yang Baik Untuk Memenuhi Kebutuhan Gizi Anak di Desa Sugihmanik,” Inisiat. J. Pengabdi. Kpd. Masy., 1, 2 (2022). [Google Scholar]
- Y. N. Lestari, N. Amin, D. Ananda, and N. A. Rengganis, “Identifikasi Karakteristik Kimiawi dan Daya Simpan Kefir Susu Jagung (Zea mays L. Saccharata),” J. Gizi, 10, 2 (2021). [Google Scholar]
- Y. Yusdianti, U. Pato, and Y. Yusmarini, “Evaluasi Mutu Susu Komplementasi Kacang Hijau dan Kacang Kedelai yang Difermentasi oleh Lactobacillus Plantarum 1 R.11.1.2.,” J. Online Mhs. Fak. Pertan. Univ. Ria, 1, 1 (2014). [Google Scholar]
- B. K. Mutaqin, D. S. Tasripin, L. Adriani, and U. H. Tanuwiria, “Uji Organoleptik Kandungan Air dan Titik Beku Susu Sapi Perah yang diberi Ransum Lengkap Tersuplementasi Protein, Lemak, Mineral, dan Direct Fed Microbial,” J. Teknol. Has. Peternak., 1, 2 (2020). [Google Scholar]
- A. Triana, T. Setyawardani, and J. Sumarmono, “The Effect of Milk Type on pH, Total Acid and Color of Traditional Kefir,” J. Anim. Sci. Technol., 4, 1 (2022). [CrossRef] [Google Scholar]
- P. Viogenta, N. Kartinah, A. Khairunnisa, and F. Rahman, “Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation,” J. Biota, 7, 2 (2021). [Google Scholar]
- D. Berlianti, J. Sumarmono, and A. H. D. Rahardjo, “Pengaruh Jenis Susu terhadap Sineresis, Water Holding Capacity, dan Viskositas Kefir dengan Starter Kefir Grain The Effect of Milk Type on Syneresis, Water Holding Capacity, and Viscosity of Kefir With Kefir Grain Starter,” J. Anim. Sci. Technol., 4, 1 (2022). [CrossRef] [Google Scholar]
- Clinical & Laboratory Standard Institute, Performance Standard for Antimicrobial Susceptibility Testing, 31th ed. (CLSI.Wayne, PA., 2021). [Google Scholar]
- E. Rohman and S. Maharani, “Peranan warna, viskositas, dan sineresis terhadap produk yoghurt,” J. Edufortech, 5, 2 (2020) [Google Scholar]
- Suarni and H. Subagio, “Potential of Corn and Sorghum Development as Functional Food Sources,” J. Litbang Pert., 32, pp. 47-55 (2013). [Google Scholar]
- Codex Alimentarius Commission, “Milk and Milk Products (CODEX STAN 243-2003), vol. 2 edition.” World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO)., Rome, Italy, pp. 6-16, (2011). [Google Scholar]
- H. Fikri and E. Zubaidah, “Pengaruh lama penyimpanan terhadap sifafisikokimia kefir wortel hasil produksi alat Inuvie (Integrated UV Pateurisation and Chemostat fermentation Kefir Machine),” J. Pangan dan Agroindustri, 7, 1 (2019). [CrossRef] [Google Scholar]
- J. C. de M. Silva, R. V. Santana, A. B. de Almeida, K. P. Takeuchi, and M. B. Egea, “Changes in the Chemical, Technological, and Microbiological Properties of Kefir- Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp,” Appl. Sci., 11, 12 (2021). [Google Scholar]
- T. Setyawardani, J. Sumarmono, and K. Widayaka, “Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum,” Bul. Peternak., 44, 1 (2020) [Google Scholar]
- F. Hikmawati, A. Susilowati, and R. Setyaningsih, “Colony morphology and molecular identification of Vibrio spp. on green mussels (Perna viridis) in Yogyakarta, Indonesia tourism beach areas,” Biodiversitas J. Biol. Divers., 20, 10 (2019). [Google Scholar]
- I. P. E. Pradana, S. S. Dewi, and W. Wilson, “Aktivitas Kefir dan Isolat Bakteri Asam Laktat dari Kefir dalam Menghambat Pertumbuhan Salmonella typhi,” in Prosiding Seminar Nasional Mahasiswa Unimus, Indonesia, Oktober 27 (2018), pp. 170-177. [Google Scholar]
- S. Rantono, “Uji aktivitas antibakteri kefir susu kambing terhadap bakteri Propionibacterium acnes,” Indonesia Natural Research Pharmaceutical Journal, 5, 2 (2020). [CrossRef] [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.