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Wardha Maulidya Pratiwi
Department of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION Wardha Maulidya Pratiwi; Firda Nasrulia; Jelita Zahra Aprillia; Ghea Dionita Sanora; Ismi Nurul Kartika
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.7328

Abstract

The purpose of this study was to determine the hedonic test of various concentrations of sugar in UHT milk with the help of Lactobacillus casei in making yogurt on the color, aroma, taste, and thickness of the resulting yogurt. In this study, there are treatment factors, namely the concentration of granulated sugar. The results showed that the concentration of sugar affects the color, aroma, taste, and thickness of the resulting yogurt. In the hedonic test, the results were observed that in each provision of sugar found a difference in values obtained. 
Co-Authors Firda Nasrulia Ghea Dionita Sanora Ismi Nurul Kartika Jelita Zahra Aprillia