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All Journal Jurnal Industri Hasil Perkebunan Jurnal Ilmu Kelautan Kepulauan Gorontalo Agriculture Technology Journal Jurnal Agercolere PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Jurnal Dunia Gizi Jurnal Cahaya Mandalika JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Agricultural Review International Journal of Applied Research and Sustainable Sciences (IJARSS) International Journal of Integrated Science and Technology
Asriani I Laboko
Universitas Ichsan Gorontalo
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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Journal : jurnal agercolere

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Pengaruh masa simpan krim santan terhadap tingkat penerimaan panelis Asriani I. Laboko
Jurnal Agercolere Vol 2 No 1 (2020): Jurnal Agercolere
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.708 KB) | DOI: 10.37195/jac.v2i1.95

Abstract

Coconut (Nyiur) is a tall palm tree beach, a quite old plant, that mostly spread throughout the tropics, and at the beginning of the Christian era it was well known and utilized by people in daily life and subsequently people had been traded as merchandise to various places, both abroad such as India, Sri Lanka, or in domestically (Indonesia). This study aimed to determine the level of coconut milk cream storage on the aroma, color, and texture. This research was conducted by an experiment with 3 treatments and 3 replications. S1 = 15 g salt : 500 g coconut grated, S2 = 20 g salt : 500 g coconut grated, S3 = 25 g salt : 500 g coconut grated. These treatments were tested by organoleptic tests which included aroma, color, and texture with 25 panelists. The results showed that at 3 weeks of storage, those treatments had not been decay. The more salt adding to coconut milk cream, the slower the process of decay, which can be seen from the panelist preferred level and the treatment preferred by the panelists, as well as resistant to decay. It was showed by S2 treatment (20 g salt : 500 g coconut grated).
Co-Authors A. Nurfitriani Adam, Veni Alvionita Anto Anto Asniwati Zainuddin Astrina Nur Inayah Datukramat, Aprilia Deyvie Xyzquolyna Fitriawaty Fitriawaty Franning Deisi Badu, Franning Deisi Hadjatu, Adhan D Hatta, Herman Ida Andriani Jufrin Pagune Karim, Agung Prasetyo Lalla, Milawati Lamiun, Noviyani Luthfi Ntau Mahieu, Olyvia Carnevia Mandagi, Rosalina Clarita A Meilan Taguge Muh. Muammar Bagu Nur Pratiwi Rasyid Nurbanilah Ahaya Nurhafsah Tiro Nurhayati Nurhayati Pagune, Jufrin Pou, Marni Rahmi Hanuddin Saskiyanto Manggabarani Satria Wati Pade Sri Yuniati Mokoginta Sudiarta, I Made Tiro, Nurhafsah Tri Handayani Umar, Masriani