SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION

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...

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Bibliographic Details
Main Authors: Wardha Maulidya Pratiwi, Firda Nasrulia, Jelita Zahra Aprillia, Ghea Dionita Sanora, Ismi Nurul Kartika
Format: Article
Language:English
Published: Department of Food Technology 2020-07-01
Series:Food ScienTech Journal
Subjects:
hedonic test, milk, lactobacillus casei, yogurt
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/7328

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