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All Journal Gorga : Jurnal Seni Rupa Journal Of Nursing Practice Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks ISTIKHLAF: Jurnal Ekonomi, Perbankan & Manajemen Syariah Journal of Law, Poliitic and Humanities Kumpulan Artikel Pendidikan Anak Bangsa : Journal Pendidikan, Sosial dan Humaniora Haga: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Kesehatan MAKIA Jurnal HUMANIS Indonesian Journal of Physical Activity Al-Marifah : Jurnal Pendidikan Islam Anak Usia Dini AL-DALIL: Jurnal Ilmu Sosial, Politik, dan Hukum VisArt: Jurnal Seni Rupa dan Design Milthree Law Journal Andalasian Livestock Jurnal Riset Keperawatan dan Kesehatan Jurnal Penelitian Keperawatan ETNOPEDAGOGI: Jurnal Pendidikan dan Kebudayaan Jurnal Cendekia Islam Indonesia Jurnal Ilmu Sosial dan Humaniora DEEP LEARNING: Journal of Educational Research Jurnal Pengabdian Indonesia
Ferawati
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Journal : Andalasian Livestock

 1 
Exploration of Consumer Preferences: Sensory Evaluation of Synbiotic Yoghurt with Honey Suharto, El Latifa Sri; Ferawati
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p144-149.2024

Abstract

This study aims to ascertain the sensory characteristics of yogurt when honey is added at varying concentrations. The sensory characteristics observed include colour, aroma, taste and texture. In this study, the treatment is the addition of honey (P1) at 0%, (P2) at 2.5%, (P3) at 5%, (P4) at 7.5% and (P5) at 10% to the manufacture of yogurt. The results demonstrated that adding honey had a statistically significant impact (P < 0.05) on the sensory quality of yogurt. The hedonic test of yogurt indicated that the addition of honey was a favorable attribute by the panelists, who considered it an effective alternative to sugar as a sweetener. The hedonic test values obtained were as follows: colour (3.2-3.77); aroma (3.13-4.18); taste (2.08-4.53); texture (3.28-3.88). Based on these results, it can be concluded that the optimal treatment was achieved in the yogurt with the addition of 10% honey.
Exploration of Consumer Preferences: Sensory Evaluation of Synbiotic Yoghurt with Honey Suharto, El Latifa Sri; Ferawati
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p144-149.2024

Abstract

This study aims to ascertain the sensory characteristics of yogurt when honey is added at varying concentrations. The sensory characteristics observed include colour, aroma, taste and texture. In this study, the treatment is the addition of honey (P1) at 0%, (P2) at 2.5%, (P3) at 5%, (P4) at 7.5% and (P5) at 10% to the manufacture of yogurt. The results demonstrated that adding honey had a statistically significant impact (P < 0.05) on the sensory quality of yogurt. The hedonic test of yogurt indicated that the addition of honey was a favorable attribute by the panelists, who considered it an effective alternative to sugar as a sweetener. The hedonic test values obtained were as follows: colour (3.2-3.77); aroma (3.13-4.18); taste (2.08-4.53); texture (3.28-3.88). Based on these results, it can be concluded that the optimal treatment was achieved in the yogurt with the addition of 10% honey.
Quality and Sensory Profile of Synbiotic Yogurt Enriched with Strawberry Pulp Suharto, El Latifa Sri; Juliyarsi, Indri; Melia, Sri; Ferawati; Kurnia, Yulianti Fitri
Andalasian Livestock Vol. 2 No. 2 (2025): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v2.n2.p185-190.2025

Abstract

This study aimed to evaluate the effect of adding strawberry pulp (Fragaria × ananassa) at different concentrations on the sensory attributes of synbiotic yogurt. Sensory parameters, including texture, aroma, taste, and color, were assessed using a hedonic test. The sensory data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney post hoc test. The probiotic cultures used in this study were Lactobacillus fermentum L23, Streptococcus thermophilus, and Pediococcus acidilactici BK01. The treatments consisted of varying levels of strawberry pulp added to the synbiotic yogurt: P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%). The results indicated that strawberry pulp addition had a significant effect (P < 0.05) on the sensory scores of texture, aroma, taste, and color. The best sensory acceptance was observed in treatment P1, corresponding to the addition of 5% strawberry pulp to the synbiotic yogurt.
Co-Authors A Zeze Abdul Malik Iskandar Abdul Rahman Adisti Rastosari Agus Ismail Agustiani, Hesti Ahmad Zainal Abidin Ainul Mufidah Al Faqih, Mohamad Roni AlFaqih, Moh Roni Alfaqih, Mohamad Roni Alfi Farid Allo, Okniel Almumtahanah, Almumtahanah Aminuddin Anang Lukmana Andriyanto Anggini Widya Alvianti Anita Rahmawati Anugerah Hadi Sulistyo, Angger Ardianti, Ikha Ariani, Juliatri Astuti, Niken Yuli Awaluddin Bayu Adi Putra Daud Marsi Sumbia Davit Rahmadan Desy Eka Wardani Doris Anton Efendi, Yusuf El Latifa Sri Suharto Elfrinando freti istia Elmayanti Etty Zuliawati Zed Fakih, Fahmi Muhammad Faris Iqbal H Ferawati Ferawati ferawatibahtiar@gmail.com Fikri Al-Munawar Fitria Rizki Haliza, Siti Nurul Hariastuti, Fela Putri Harissman Hayatun Nupus, Aat Hendra Indri Juliyarsi Irene Abelianata Irmanto Leppa Julianto, Errix Kristian Khayudin, Bayu Akbar Kumala, Diah Ayu Kurnia Rusli Kurniati, Mei Fitria Kurniawati, Fitria Rizky Lubis, Salmah Medeline Mei Fitria Kurniati Melia, Sri Mufidah, Ainul Muh Ibrahim Muh. Hidayat Cakrawijaya Muhammad Janwar Muhammad Zulhidayat Nofrial Nurfathurrahman Nurfitriani, Yuzita Pramesti, Adhe Anniza Putri Yani Purnamasari Rahmawati, Andin Ajeng Reza Irawan Rifqah, Alya Roni Al Faqih, Mohamad RSN, Frenty Saraswati8, , Devi Endah Silalahi, Johor M Siti Amiyakun Sri Muliani, Sri Sri Mulyani Suhardianto Suhardianto, Suhardianto Sulistyo, Angger Anugerah Hadi Surtikanti Surtikanti Syamsul Rizal TEVINA EDWIN Tumeang, Paulina Wati Ujang Ruhyat Syamsoni, Ujang Ruhyat Wahyu Munandar Yolani Utami Yulianti Fitri Kurnia Zainal Abidin, Ahmad Zam, Riswel