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All Journal JKMS : Jurnal Ilmu Komunikasi JURNAL REKAYASA TEKNOLOGI INFORMASI Jurnal Fokus Manajemen Bisnis Implementasi Manajemen & Kewirausahaan Journal of Agri-Food Science and Technology (JAFoST) International Journal of Economics (IJEC) Asian Journal of Logistics Management
Yasmin, Annisa
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Journal : Journal of Agri-Food Science and Technology (JAFoST)

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Analysis of Almond Milk Quality at ABC MSME Yogyakarta Yasmin, Annisa; Rahmadhia, Safinta Nurindra; Putri, Soraya Kusuma
Journal of Agri-Food Science and Technology Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.5903

Abstract

Milk is a secretion from mammals that has a function as a source of nutrition. The presence of lactose in milk causes some to be deprived of milk because of lactose allergies. Dairy product for those who are allergic to milk is to consume vegetable milk, such as almond milk. The almond milk produced by Micro Small and Medium Enterprises (MSME) ABC is raw almond milk, which have short shelf life. Quality analysis is a step made to achieve and maintain the desired standards of taste, odour, color and texture. This study contribution to investigate the quality of almond milk after five days of storage. In MSME ABC, quality analysis is done by sensory test and compared with the quality standards set by MSME ABC. The quality of the almond milk analysis takes five days, with three different batches. Data retrieval methods conducted with secondary and primary data. After analysis, obtained data of almond milk on day 5 of storage was devalued. The conclusion of the observations made is that almond milk changes in flavor, color, scent and texture parameters after 5 days of storage.
Co-Authors Adnan, Fahrizal Anindita Septiarini, Anindita A’yun, Annisa Qurrota Deborah, Irene Komaladewi, Rita Lestari, Lela Lestari, Yayuk Naufal, Ariq Zulfahmi Norsiva, Rifki Irham Nurita, Dea Puspitasari, Novianti Putri, Soraya Kusuma R. Arief Helmi Rabbani, Rafid Azmi Rahayu, Markhamah Rahmadhia, Safinta Nurinda Rinaldi Rinaldi Utari M. Noer Yudha, Aji