Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle

Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle

Abstract The fermentation time plays a crucial role in the development of functional properties in fermented products, including kefir. This study investigates the effect of fermentation time on the nutritional, microbiological, and sensory properties of Roselle-based kefir popsicles. F...

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Bibliographic Details
Main Authors: Nur Anisya Faten Mohd Rozali, Neneng Windayani, Wenny Bekti Sunarharum, Siti Rashima Romli, Adi MD Sikin, Wan Saidatul Syida Wan Kamarudin
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2025-01-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
fermented kefir roselle
fermentation time
nutritional properties
microbiological analysis
sensory evaluation
antioxidant activity
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/1228
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https://jpa.ub.ac.id/index.php/jpa/article/view/1228

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