Skripsi

PENGARUH PENAMBAHAN MALTODEKSTRIN DAN SUSU SKIM TERHADAP KARAKTERISTIK YOGHURT NANAS QUEEN (Ananas comosus L. Merr.)

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This study aimed to determine the effect of maltodextrin and skim milk addition on the characteristics of queen pineapple (Ananas comosus L. Merr) yoghurt. The study used a two-factor completely randomized design (FCRD) consisting of maltodextrin addition (6%, 8%, 10%) and skim milk addition (10%, 15%, 20%) Each treatment was repeated three times. Observed parameters were physical characteristics (color, syneresis, and viscosity), chemical characteristics (pH and total acidity), microbiological characteristics (total lactic acid bacteria), and organoleptic characteristics (aroma, taste, color, and texture). Results showed that maltodextrin addition (6%, 8%, 10%) had a significant effect on color (hue), viscosity, syneresis, pH, total titratable acidity, and total lactic acid bacteria. Meanwhile, skim milk addition (10%, 15%, 20%) had a significant effect on viscosity, syneresis, pH and total bacteria. Based on the organoleptic results using the hedonic test, the treatment with 6% maltodextrin and 20% skim milk was identified as the best treatment, showing favorable organoleptic characteristics in terms of aroma (3,84), taste (3,76), color (3,88), and texture (3,92), which were categorized as “liked”.

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Detail Information

Series Title

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Call Number

T2011842026

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2026

Collation

xv, 104 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

641.370 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Karakteristik Yoghurt

Specific Detail Info

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Statement of Responsibility

MI

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