THE EFFECT OF ADDITIONAL ARABICA GROUND COFFEE ON THE FERMENTATION PROCESS ON ORGANOLEPTIC QUALITY OF COW’S MILK KEFIR

Abstract

This study aims to determine the effect of adding arabica ground coffee to the fermentation process on the orga- noleptic quality of cow’s milk kefir. The experimental design used was a completely randomized design (CRD) with five treatments and three replications, namely kefir with the addition of 0% arabica ground coffee (P0), kefir with the addition of 1% arabica ground coffee (P1), kefir with the addition of 2% arabica ground coffee. (P2), kefir with the addition of 3% arabica ground coffee (P3) and kefir with the addition of 4% arabica ground coffee (P4). The va- riables observed include color, aroma, taste, texture and overall acceptance. Analysis on color, aroma and taste sho- wed significantly different results (P 0.05) but P2, P3 and P4 were significantly different (P 0,05), but P3 and P4 are significantly diffe- rent (P<0,05) with a numerical scale of 3.08-4.36 from ordinary to like. Based on the results of this study, it can be concluded that the addition of 4% Arabica ground coffee is the most preferred by the panelists.