INOVASI PRODUK PANGAN BERBASIS KEFIR
Kata Kunci:
inovasi produk pangan, produk kefir, susus fermentasi kefirSinopsis
Buku “Inovasi Produk Pangan Berbasis Kefir” disusun sebagai kontribusi ilmiah dalam menjawab tantangan dan peluang di bidang teknologi pangan modern, khususnya dalam pemanfaatan kefir sebagai bahan baku fungsional. Seiring dengan kemajuan ilmu pengetahuan dan teknologi, kefir tidak lagi hanya dikenal sebagai minuman fermentasi tradisional, melainkan telah berkembang menjadi beragam produk inovatif bernilai tambah tinggi.
Buku ini mengupas secara komprehensif berbagai aspek penting terkait kefir, dimulai dari karakteristik susu fermentasi kefir beserta mikrobiota yang terkandung di dalamnya, hingga aplikasi kefir dalam pengembangan berbagai produk pangan. Pembaca akan memperoleh pengetahuan ilmiah terkait proses pengolahan es krim kefir, keju kefir, serta eksplorasi kombinasi kefir dengan antioksidan dan pemanis alami sebagai upaya peningkatan nilai fungsional produk. Selain itu, dibahas pula pemanfaatan ekstrak tanaman sebagai bahan tambahan dalam formulasi produk kefir, yang dapat memperkuat efek sinergis antara komponen bioaktif dan mikroba probiotik.
Diharapkan buku ini menjadi referensi yang bermanfaat bagi mahasiswa, dosen, peneliti, dan pelaku industri pangan dalam menggali lebih dalam potensi kefir sebagai bahan baku unggulan dalam pengembangan pangan fungsional.
Bab
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KATA PENGANTAR
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DAFTAR ISI
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DAFTAR GAMBAR
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DAFTAR TABEL
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BAB 1 KEFIR SEBAGAI PANGAN FUNGSIONAL
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BAB 2 PENGOLAHAN KEJU BERBASIS KEFIR
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BAB 3 ES KRIM KEFIR
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BAB 4 KOMBINASI KEFIR DENGAN ANTIOKSIDAN DAN PEMANIS ALAMI
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BAB 5 KOMBINASI KEFIR DENGAN EKSTRAK TANAMAN
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PROFIL PENULIS
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Referensi
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