Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar
Sitindaon, Priya Shinta Marito
Unknown Affiliation
Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH KONSENTRASI GULA AREN TERHADAP KARAKTERISTIK YOGHURT BUAH DUKU (LANSIUM DOMESTICUM) Sitindaon, Priya Shinta Marito; Irda Sayuti; Diah Anugrah Dipuja
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 02 (2026): Volume 11 No. 2, Juni 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i02.53740

Abstract

Duku fruit (Lansium domesticum) is a horticultural commodity rich in nutrients and antioxidants; however, its utilization remains largely limited to fresh consumption, making it highly susceptible to postharvest deterioration. One approach to increasing the added value of duku fruit is processing it into yogurt using palm sugar as a natural sweetener. This study aimed to determine the effect of palm sugar concentration on the characteristics of duku fruit yogurt. An experimental method was employed using a Completely Randomized Design (CRD) consisting of four palm sugar concentrations (0%, 8%, 10%, and 12%) with three replications. The observed parameters included lactic acid content, protein content, fat content, pH value, and organoleptic quality. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that palm sugar concentration significantly affected the characteristics of duku fruit yogurt. The best treatment was obtained with a palm sugar concentration of 12%, resulting in a lactic acid content of 0.78%, protein content of 6.02%, fat content of 1.91%, and a pH value of 3.52. Furthermore, this treatment achieved the highest level of consumer acceptance based on organoleptic evaluation, indicating its potential to produce high-quality duku fruit yogurt that is well accepted by consumers.
Co-Authors Diah Anugrah Dipuja Irda Sayuti