Physical and Organoleptic Qualities of Milk-Based Caramel with Variations in Addition of Pineapple Fruit (Ananas comosus (L) Merr.)

Physical and Organoleptic Qualities of Milk-Based Caramel with Variations in Addition of Pineapple Fruit (Ananas comosus (L) Merr.)

The purpose of this study was to determine the physical and organoleptic qualities of milk-based caramel with variations in the use of pineapple (Ananas comosus (L) Merr.). The design of this study used a completely randomized design (CRD) with five treatments and four replications. The tested treat...

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Bibliographic Details
Main Authors: D. L. Rukmi, M. N. A. Muslim, E. C. Wulandari, S. Mulyani, A. M. Legowo
Format: Article
Language:Indonesian
Published: BPFP Universitas Bengkulu 2021-12-01
Series:Jurnal Sain Peternakan Indonesia
Subjects:
caramelized milk
pineapple
physical quality
organoleptics
Online Access:https://ejournal.unib.ac.id/index.php/jspi/article/view/18138

Internet

https://ejournal.unib.ac.id/index.php/jspi/article/view/18138

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