Skripsi

KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK YOGHURT SARI KACANG MERAH DENGAN JENIS PEMANIS YANG BERBEDA

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Penilaian

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This study aims to determine the use of different types of sweeteners (granulated sugar, palm sugar, honey and dates) in red bean yogurt. The research method used a single-factor complete randomized design (RAL) experimental design with the treatment of sweetener types (granulated sugar, palm sugar, honey and dates) as much as 10% in red bean juice yogurt. Each treatment was repeated 4 times. The parameters tested were physical properties (color and viscosity), chemical properties (pH), microbiological properties (total lactic acid bacteria) and sensory properties (hedonic test). The data obtained were analyzed using analysis of variance at a real level of 5%. If there was a significant difference, a further test was carried out with the Honest Real Difference (BNJ) test. The results showed that the type of sweetener had a significant effect on color (blueness-yellowness), viscosity, pH, total lactic acid bacteria and hedonic (taste). Red bean yogurt is recommended using palm sugar sweetener type which has a viscosity value of 77.9 m.pas; pH 5.25; total lactic acid bacteria 6.51 Log (CFU/ml); and hedonic 2.93 (like).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407001996	T141975	T1419752024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1419752024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xiii, 41 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

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Edition

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Subject(s)

kacang merah
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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