SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION
<p>The purpose of this study was to determine the hedonic test of various concentrations of sugar in UHT milk with the help of Lactobacillus casei in making yogurt on the color, aroma, taste, and thickness of the resulting yogurt. In this study, there are treatment factors, namely the concentr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2020-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/7328 |
| Summary: | <p>The purpose of this study was to determine the hedonic test of various concentrations of sugar in UHT milk with the help of Lactobacillus casei in making yogurt on the color, aroma, taste, and thickness of the resulting yogurt. In this study, there are treatment factors, namely the concentration of granulated sugar. The results showed that the concentration of sugar affects the color, aroma, taste, and thickness of the resulting yogurt. In the hedonic test, the results were observed that in each provision of sugar found a difference in values obtained.</p><p> </p> |
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| ISSN: | 2685-4279 2715-422X |