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All Journal Tropical Animal Science
Sri Semi Noviati
Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Social Sciences Veterinary

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PENINGKATAN KUALITAS FISIKOKIMIA DAN SENSORIS GREEK YOGURT DENGAN PENAMBAHAN SUSU SKIM: IMPROVEMENT OF THE PHYSICOCHEMICAL AND SENSORY QUALITY OF GREEK YOGURT THROUGH THE ADDITION OF SKIM MILK Asmaradika Cahya Tirta; Sri Semi Noviati; Haryo Sinarwo Utomo; Juni Sumarmono; Naofal Dhia Arkan; Irfan Fadhlurrohman; Triana Setyawardani
Tropical Animal Science Vol. 8 No. 2 (2026): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v8i2.2319

Abstract

The This study aims to evaluate the effect of skim milk addition on the physical and sensory quality of greek yogurt. The research was conducted experimentally using a completely randomized design (CRD) with 4 treatments and 5 replicates consisting of P0 (0% skim milk), P1 (2.5%), P2 (5%), and P3 (7.5%). Parameters observed included moisture content, total solids, pH, total titratable acid (TAT), texture (firmness and work of penetration), and organoleptic attributes (color, aroma, taste, texture, and overall acceptance). The results showed that the addition of skim milk had a significant effect (P<0.05) on water content and total solids. Moisture content decreased, while total solids increased as the concentration of skim milk increased. The pH value, total acid and texture did not show significant differences. Organoleptic test results were also not significantly different (P>0.05), but the 7.5% treatment (P3) showed the highest sensory scores on most attributes. Overall, the addition of skim milk up to 7.5% can improve the physical quality and maintain the sensory characteristics of greek yogurt without reducing consumer acceptability
Co-Authors Asmaradika Cahya Tirta Haryo Sinarwo Utomo Irfan Fadhlurrohman Juni Sumarmono Naofal Dhia Arkan Triana Setyawardani