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Author

A. Ako

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2 papers indexed here

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Open access Sep 2026

Physicochemical and Microbiological Characteristics of Processed Goat Milk with Lontar Fruit Using Different Types and Levels of Sweeteners

Fresh goat milk is perishable and has a distinctive flavor that may reduce consumer acceptance. Incorporating lontar fruit and sweeteners such as honey and stevia may improve its physicochemical properties. The present study aimed to investigate the effects of different sweetener types and concentrations on the charact...

Hilma Hamimah, F. Maruddin, A. Ako · 0 citations
Conference Open access Aug 2026

Total lactic acid bacteria, ethanol content, antioxidant activity, and organoleptic quality of kefir as affected by fermentation duration

Kefir is a traditional fermented milk beverage produced through the symbiotic metabolic activity of lactic acid bacteria (LAB) and yeasts harboured in kefir grains. The duration of fermentation is a principal process variable governing the microbiological, chemical, and sensory characteristics of the final product. Thi...

F. Divayanti, F. Maruddin, A. Ako · 0 citations

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