Image of KARAKTERISTIK KIMIA DAN SENSORIS PADA PEMBUATAN YOGURT DENGAN SUBSTITUSI SARI BIJI LOTUS (Nelumbo Nucifera)
Bookmark Share

Skripsi

KARAKTERISTIK KIMIA DAN SENSORIS PADA PEMBUATAN YOGURT DENGAN SUBSTITUSI SARI BIJI LOTUS (Nelumbo Nucifera)

Yogurt is a fermented product that continues to be developed through raw material innovation, one of which is the use of lotus seed juice (Nelumbo nucifera) as a local plant-based substitute material. This study aims to determine the effect of lotus seed juice substitution on the chemical and sensory characteristics of yogurt and determine the best formulation. This study used (RAK) with six levels of treatment and three replications, namely P1 (100% skimmed milk), P2 (80% skimmed milk: 20% lotus seed juice), P3 (60% skimmed milk: 40% lotus seeds), P4 (40% skimmed milk: 60% lotus seeds), P5 (20% skimmed milk: 80% lotus seeds), and P6 (100% lotus seeds). The parameters observed included chemical analysis (moisture content, ash, fat, protein, carbohydrates, and pH) and hedonic tests (aroma, taste, and texture). The results showed that lotus seed juice substitution had a real effect on the content of moisture, ash, protein, and pH, but had no real effect on fat and carbohydrate content. All treatments produce yogurt with low fat content and pH values that still meet SNI 2981:2009 standards. The hedonic test of yogurt has a noticeable effect on aroma, taste, and texture. Although it has not yet produced optimal yogurt quality, the results of this study can be a scientific basis for the development of the next formulation

Availability
#
Central Library (Reference) T1924322025
T192432
Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1924322025
Publisher
Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xvi, 80 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
664.060 7
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Jurusan Perikanan
Prodi Teknologi Hasil Perikanan
Teknologi Pembuatan Yogurt
Specific Detail Info
-
Statement of Responsibility
Other version/related

No other version available

File Attachment
Comments
You must be logged in to post a comment