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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| Format: | Article |
| Language: | English |
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Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2025-01-01
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| Series: | Jurnal Pangan dan Agroindustri |
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| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/1228 |
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| author | Nur Anisya Faten Mohd Rozali Neneng Windayani Wenny Bekti Sunarharum Siti Rashima Romli Adi MD Sikin Wan Saidatul Syida Wan Kamarudin |
| author_facet | Nur Anisya Faten Mohd Rozali Neneng Windayani Wenny Bekti Sunarharum Siti Rashima Romli Adi MD Sikin Wan Saidatul Syida Wan Kamarudin |
| author_sort | Nur Anisya Faten Mohd Rozali |
| collection | DOAJ |
| description | 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. Fermentation times of 0, 18, 24, and 30 hours were analyzed for changes in acidity, viscosity, turbidity, fat content, ash content, Total Phenolic Content (TPC), Total Flavonoid Content (TFC), anthocyanins, antioxidant activity, calcium concentration, and Lactobacillus spp. population. Sensory evaluation assesses consumer preferences based on appearance, mouthfeel, flavor, aroma, color, and overall acceptance. The results showed that longer fermentation times, especially 30 hours, increased acidity, viscosity, and other nutritional parameters. However, popsicles fermented for 18 hours were most preferred by consumers due to their balanced sensory attributes. This study highlights the role of fermentation time in enhancing both the nutritional value and sensory appeal of Kefir Roselle-based popsicles, suggesting their potential as functional foods.
Keywords:Fermented Kefir Roselle;Fermentation time;Nutritional properties;Microbiological analysis;Sensory evaluation;Antioxidant activity |
| format | Article |
| id | doaj-art-7428793fba614497874172bcbe23c742 |
| institution | Kabale University |
| issn | 2354-7936 2685-2861 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj-art-7428793fba614497874172bcbe23c7422025-02-04T05:56:23ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2354-79362685-28612025-01-0113111210.21776/ub.jpa.2025.013.01.1Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir PopsicleNur Anisya Faten Mohd Rozali0Neneng Windayani1Wenny Bekti Sunarharum2Siti Rashima Romli3Adi MD Sikin4Wan Saidatul Syida Wan Kamarudin5Universiti Teknologi MARA, MalaysiaUniversitas Islam Negeri Sunan Gunung DjatiUniversitas BrawijayaUniversiti Teknologi MARA, MalaysiaUniversiti Teknologi MARA, MalaysiaUniversiti Teknologi MARA, MalaysiaAbstract 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. Fermentation times of 0, 18, 24, and 30 hours were analyzed for changes in acidity, viscosity, turbidity, fat content, ash content, Total Phenolic Content (TPC), Total Flavonoid Content (TFC), anthocyanins, antioxidant activity, calcium concentration, and Lactobacillus spp. population. Sensory evaluation assesses consumer preferences based on appearance, mouthfeel, flavor, aroma, color, and overall acceptance. The results showed that longer fermentation times, especially 30 hours, increased acidity, viscosity, and other nutritional parameters. However, popsicles fermented for 18 hours were most preferred by consumers due to their balanced sensory attributes. This study highlights the role of fermentation time in enhancing both the nutritional value and sensory appeal of Kefir Roselle-based popsicles, suggesting their potential as functional foods. Keywords:Fermented Kefir Roselle;Fermentation time;Nutritional properties;Microbiological analysis;Sensory evaluation;Antioxidant activityhttps://jpa.ub.ac.id/index.php/jpa/article/view/1228fermented kefir rosellefermentation timenutritional propertiesmicrobiological analysissensory evaluationantioxidant activity |
| spellingShingle | Nur Anisya Faten Mohd Rozali Neneng Windayani Wenny Bekti Sunarharum Siti Rashima Romli Adi MD Sikin Wan Saidatul Syida Wan Kamarudin Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle Jurnal Pangan dan Agroindustri fermented kefir roselle fermentation time nutritional properties microbiological analysis sensory evaluation antioxidant activity |
| title | Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle |
| title_full | Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle |
| title_fullStr | Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle |
| title_full_unstemmed | Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle |
| title_short | Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle |
| title_sort | effect of fermentation time on nutritional microbiological and sensorial properties of roselle kefir popsicle |
| topic | fermented kefir roselle fermentation time nutritional properties microbiological analysis sensory evaluation antioxidant activity |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/1228 |
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