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 |
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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 |
| _version_ | 1797432655120171008 |
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| author | Wardha Maulidya Pratiwi Firda Nasrulia Jelita Zahra Aprillia Ghea Dionita Sanora Ismi Nurul Kartika |
| author_facet | Wardha Maulidya Pratiwi Firda Nasrulia Jelita Zahra Aprillia Ghea Dionita Sanora Ismi Nurul Kartika |
| author_sort | Wardha Maulidya Pratiwi |
| collection | DOAJ |
| description | <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> |
| first_indexed | 2024-03-09T10:04:46Z |
| format | Article |
| id | doaj.art-ba1836fb0efa404e96c6406293aa8059 |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:46Z |
| publishDate | 2020-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-ba1836fb0efa404e96c6406293aa80592023-12-01T23:13:02ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2020-07-012191110.33512/fsj.v2i1.73285609SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATIONWardha Maulidya Pratiwi0Firda Nasrulia1Jelita Zahra Aprillia2Ghea Dionita Sanora3Ismi Nurul Kartika4Department of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri SurabayaDepartment of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri SurabayaDepartment of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri SurabayaDepartment of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri SurabayaDepartment of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri Surabaya<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>https://jurnal.untirta.ac.id/index.php/fsj/article/view/7328hedonic test, milk, lactobacillus casei, yogurt |
| spellingShingle | Wardha Maulidya Pratiwi Firda Nasrulia Jelita Zahra Aprillia Ghea Dionita Sanora Ismi Nurul Kartika SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION Food ScienTech Journal hedonic test, milk, lactobacillus casei, yogurt |
| title | SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION |
| title_full | SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION |
| title_fullStr | SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION |
| title_full_unstemmed | SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION |
| title_short | SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION |
| title_sort | sensory evaluation of yogurt in various sugar concentration |
| topic | hedonic test, milk, lactobacillus casei, yogurt |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/7328 |
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