This study aims to analyze the addition of ginger extract (Zingiber officinale) to the composition of cow's milk kefir. Kefir is made from cow's milk with 10% (w/w) kefir grains and ginger extract at intervals of 0, 0.5, 1.0, 1.5 and 2.0% (w/w), all treatments are incubated at room temperature for 24 hours. Kefir composition that was observed was water content, ash content, protein content, and fat content. The results showed that the addition of ginger extract did not affect the composition (water content, ash content, protein content, and fat content) of cow's milk kefir. The average water content, ash content, protein content, and fat content in this study were 90.51%, 5.4%, 3.24%, and 3.18%. The conclusion of this research is the addition of ginger extract to 2% does not affect the composition of cow's milk kefir, but the quality of cow's milk kefir produced meets the standard of kefir composition according to Codex Standard 234-2003.

This study aims to analyze the usability of Google Form as an online learning assessment tool. This study uses a quantitative approach through survey methods. Respondents in this study were teachers from various levels of education ranging from elementary to high school levels and from various subjects. The respondents' answers were collected by using a Google Form questionnaire. The analysis results show that using Google Forms is the most straightforward alternative for conducting online assessments. Assessment through Google Form has the principle of being an open system, so it takes the ability to use it. The novelty in this study is to determine the proficiency of Google Forms as an assessment tool during the COVID-19 pandemic and teacher perceptions of the assessment principles using Google Forms. Using Google Forms as an assessment tool during the Pandemic requires additional teachers' competencies for designing a better assessment process. Thus, the comparison of the assessment principle with the assessment process using Google Form to conduct a Pedagogical Review can be considered in designing an assessment using Google Form.

In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and 16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products' physicochemical characteristics (nutrient content, pH and acidity, viscosity and syneresis, ethanol concentration, and fatty acid profiles), microbiological characteristics (total lactic acid bacteria, total plate count, total probiotic, and total yeast), and sensory characteristics. The result showed that an increasing level of oat milk addition decreased water content and improved viscosity. A combination of 16% oat milk and 4% (v/v) L. casei AP increased the viscosity and water content, and resulted in the highest favorability and acceptability of kefir products. However, the increased concentration of L. casei AP inoculum and oat milk quantity did not affect microbiological qualities. It can be concluded that incorporating 16% oat milk and 4% L. casei AP improves the physical quality and sensory characteristics of kefir products.

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This research was aimed to evaluate the composition (total solids, water content, fat and protein), qualitative properties (color, aroma, and texture) and quantitative properties (free fatty acid and lactic acid) of cow milk yogurt with different fruits addition and storage time. Experimental method applied Completely Randomized Design with five treatments namely control, dragon fruit, mango, apple and banana (20% v/v), each with 5 replicates. Qualitative characteristic assessment was conducted on 0, 5, 10 and 15 days of storage. Result showed that fruit addition significantly affected the composition and characteristics, while storage time significantly affected quantitative characteristics of yogurt. Apple and banana increased 13% total solids of plain yogurt, while the highest fat content (4.516%) was observed in control yogurt which had the lowest protein content (2.564%). The highest free fatty acid was in control yogurt ripen for 15 days (22.885%) while the lowest free fatty acid was in mango yogurt ripen for 10 days (13.915%). Fruit addition in yogurt ripen for 15 days at 5C resulted in a safe consumed product.Abstrak. Penelitian bertujuan mengevaluasi komposisi (total solids, kandungan air, lemak, dan protein) dan sifat kualitatif (warna, bau, dan tektur) dan kuantitatif (free fatty acid dan kadar asam laktat) yogurt dari susu sapi dengan penambahan buah dan lama penyimpanan yang berbeda. Metode penelitian eksperimental menggunakan Rancangan Acak Lengkap dengan lima perlakuan yaitu kontrol (yogurt plain), buah, mangga, apel dan pisang (penambahan buah sebanyak 20% v/v). Masing-masing perlakuan dilakukan pengulangan sebanyak 5 kali. Pengujian kualitatif dilakukan pada umur penyimpanan 0, 5, 10, dan 15 hari. Hasil penelitian menunjukkan bahwa penambahan buah berpengaruh nyata terhadap komposisi dan sifat kualitatif begitu juga lama penyimpanan berpengaruh nyata terhadap sifat kuantitatif yogurt. Penambahan buah apel dan pisang meningkatkan total solid sebanyak 13% dari yogurt plain, sedangkan kandungan lemak paling tinggi (4,516%) dihasilkan oleh yogurt kontrol, berbanding terbalik dengan kandungan protein yang dihasilkan, yaitu yogurt kontrol menghasilkan kandungan protein paling rendah (2,564%). Free fatty acid yang paling tinggi dihasilkan pada yogurt kontrol dengan lama penyimpanan 15 hari (22,885%) sedangkan free fatty acid paling rendah dihasilkan oleh yogurt dengan penambahan buah mangga pada umur penyimpanan 10 hari (17,588%). Kadar asam laktat paling tinggi dihasilkan oleh yogurt mangga pada penyimpanan 15 hari (21,293%) sedangkan paling rendah pada yogurt plain pada penyimpanan 10 hari (13,915%). Penambahan buah menghasilkan produk yang aman untuk dikonsumsi dengan masa simpan 15 hari pada suhu 5 o C.Kata kunci : yogurt, yogurt buah, susu sapi, penyimpanan