The Effect of Butterfly Pea Flower (Clitoria ternatea) Extract Addition on Total Dissolved Solids, Yeast Count, Total Acidity, and Organoleptic Properties of Water Kefir

This study aims to determine the effect of varying concentrations of butterfly pea flower extract (Clitoria ternatea) on kefir water in terms of total dissolved solids (TDS), total acidity, yeast count, and organoleptic properties. The materials used were dried butterfly pea flowers dissolved in min...

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Main Authors: Heni Rizqiati, Nurwantoro Nurwantoro, Sabina Fairuz Jinan Abdullah
Formato: Artigo
Idioma:Inglês
Publicado: Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology 2025-06-01
Series:Journal of Applied Food Technology
Assuntos:
water kefir
butterfly pea
functional beverage
organoleptic
total acidity
Acceso en liña:https://ejournal2.undip.ac.id/index.php/jaft/article/view/27144
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