KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT DENGAN PENAMBAHAN VARIASI KOSENTRASI BUAH CAMPOLEH (Pouteria Campechiana )
Campoleh fruit contains nutrients such as fibre, minerals and is high in vitamin C as an antioxidant. Yogurt set is a fermented milk product that has a thick texture and sour flavour. This study aims to determine the effect of the addition of campoleh fruit on the chemical and organoleptic character...
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| Format: | Article |
| Language: | Indonesian |
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Department of Nutrition, Faculty of Health Sciences, Universitas Jenderal Soedirman
2024-12-01
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| Series: | Jurnal Gizi dan Pangan Soedirman |
| Online Access: | https://jos.unsoed.ac.id/index.php/jgps/article/view/12486 |
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| author | Wandi Yudistira Atia Fizriani Robi Tubagus |
| author_facet | Wandi Yudistira Atia Fizriani Robi Tubagus |
| author_sort | Wandi Yudistira |
| collection | DOAJ |
| description | Campoleh fruit contains nutrients such as fibre, minerals and is high in vitamin C as an antioxidant. Yogurt set is a fermented milk product that has a thick texture and sour flavour. This study aims to determine the effect of the addition of campoleh fruit on the chemical and organoleptic characteristics of yogurt sets, and determine the best concentration of campoleh fruit based on SNI standards. This study used a complete randomised design method with the treatment of adding campoleh fruit concentrations of 10%, 15%, 20%, and 25%. The results of the analysis showed a significant effect on moisture content, ash content, protein, fat, lactic acid, vitamin C and colour. However, no significant effect showed the addition of campoleh fruit on colour, appearance, aroma and overall. The best concentration treatment of campoleh fruit addition to yogurt set is found in the campoleh fruit treatment of 25%, which has a moisture content of 73.84%, ash 0.92%, protein 4.64%, fat 1.85%, vitamin C 51.75 mg/100g, lactic acid 0.96%, colour 2.40, appearance 2.52, taste 2.52, aroma attribute 2.76 and overall 2.60. |
| format | Article |
| id | doaj-art-e4699e14d5e64fc3bf01f915e653fbc0 |
| institution | DOAJ |
| issn | 2599-0152 2599-2465 |
| language | Indonesian |
| publishDate | 2024-12-01 |
| publisher | Department of Nutrition, Faculty of Health Sciences, Universitas Jenderal Soedirman |
| record_format | Article |
| series | Jurnal Gizi dan Pangan Soedirman |
| spelling | doaj-art-e4699e14d5e64fc3bf01f915e653fbc02025-08-20T02:55:48ZindDepartment of Nutrition, Faculty of Health Sciences, Universitas Jenderal SoedirmanJurnal Gizi dan Pangan Soedirman2599-01522599-24652024-12-018232533710.20884/1.jgipas.2024.8.2.1248612486KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT DENGAN PENAMBAHAN VARIASI KOSENTRASI BUAH CAMPOLEH (Pouteria Campechiana )Wandi Yudistira0Atia Fizriani1Robi Tubagus2Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universias GarutProgram Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universias GarutProgram Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universias GarutCampoleh fruit contains nutrients such as fibre, minerals and is high in vitamin C as an antioxidant. Yogurt set is a fermented milk product that has a thick texture and sour flavour. This study aims to determine the effect of the addition of campoleh fruit on the chemical and organoleptic characteristics of yogurt sets, and determine the best concentration of campoleh fruit based on SNI standards. This study used a complete randomised design method with the treatment of adding campoleh fruit concentrations of 10%, 15%, 20%, and 25%. The results of the analysis showed a significant effect on moisture content, ash content, protein, fat, lactic acid, vitamin C and colour. However, no significant effect showed the addition of campoleh fruit on colour, appearance, aroma and overall. The best concentration treatment of campoleh fruit addition to yogurt set is found in the campoleh fruit treatment of 25%, which has a moisture content of 73.84%, ash 0.92%, protein 4.64%, fat 1.85%, vitamin C 51.75 mg/100g, lactic acid 0.96%, colour 2.40, appearance 2.52, taste 2.52, aroma attribute 2.76 and overall 2.60.https://jos.unsoed.ac.id/index.php/jgps/article/view/12486 |
| spellingShingle | Wandi Yudistira Atia Fizriani Robi Tubagus KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT DENGAN PENAMBAHAN VARIASI KOSENTRASI BUAH CAMPOLEH (Pouteria Campechiana ) Jurnal Gizi dan Pangan Soedirman |
| title | KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT DENGAN PENAMBAHAN VARIASI KOSENTRASI BUAH CAMPOLEH (Pouteria Campechiana ) |
| title_full | KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT DENGAN PENAMBAHAN VARIASI KOSENTRASI BUAH CAMPOLEH (Pouteria Campechiana ) |
| title_fullStr | KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT DENGAN PENAMBAHAN VARIASI KOSENTRASI BUAH CAMPOLEH (Pouteria Campechiana ) |
| title_full_unstemmed | KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT DENGAN PENAMBAHAN VARIASI KOSENTRASI BUAH CAMPOLEH (Pouteria Campechiana ) |
| title_short | KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT DENGAN PENAMBAHAN VARIASI KOSENTRASI BUAH CAMPOLEH (Pouteria Campechiana ) |
| title_sort | karakteristik kimia dan organoleptik set yogurt dengan penambahan variasi kosentrasi buah campoleh pouteria campechiana |
| url | https://jos.unsoed.ac.id/index.php/jgps/article/view/12486 |
| work_keys_str_mv | AT wandiyudistira karakteristikkimiadanorganoleptiksetyogurtdenganpenambahanvariasikosentrasibuahcampolehpouteriacampechiana AT atiafizriani karakteristikkimiadanorganoleptiksetyogurtdenganpenambahanvariasikosentrasibuahcampolehpouteriacampechiana AT robitubagus karakteristikkimiadanorganoleptiksetyogurtdenganpenambahanvariasikosentrasibuahcampolehpouteriacampechiana |