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All Journal Jurnal Administrasi dan Kebijakan Publik E-SOSPOL Jurnal Borneo Administrator: Media Pengembangan Paradigma dan Inovasi Sistem Administrasi Negara Jurnal Peternakan (Jurnal of Animal Science) RESLAJ: RELIGION EDUCATION SOCIAL LAA ROIBA JOURNAL Majalah Ilmiah Dian Ilmu Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Tax Literacy and Leadership Agility: Indigenous Peoples Awareness in Paying Taxes BISNIS & BIROKRASI: Jurnal Ilmu Administrasi dan Organisasi Jurnal Ilmu Administrasi Negara Literacy : International Scientific Journals of Social, Education, Humanities Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Jurnal Ilmiah Acton Gudang Jurnal Multidisiplin Ilmu Jurnal Ilmiah Multidisiplin Ilmu SRODJA WIKUACITYA: Jurnal Pengabdian Kepada Masyarakat Media Peternakan
Supranoto Supranoto
Faculty Of Social And Political Sciences, Universitas Jember, East Java, Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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Journal : Media Peternakan

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Pengaruh Penambahab Sari Buah Lemon Terhadap Tekstur dan Warna Pada Yoghurt Susu Kambing Riki Aprianto; Supranoto Supranoto; Wida Nurnaningsih; Tri Sukmaningsih
MEDIA PETERNAKAN Vol. 27 No. 2 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i2.53

Abstract

The research titled "The Effect of Lemon Juice Addition on Texture and Color of Goat Milk Yogurt" was conducted at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto, on June 26-27, 2024. The materials used in this study included 1000 ml of goat milk, 50 ml of yogurt starter, and 63 ml of lemon juice. The research method used was experimental with a Completely Randomized Design (CRD) in a one-way pattern. This study consisted of 4 treatments and 25 replications, with the treatments including P0 (no lemon juice addition), P1 (1% lemon juice addition from the total yogurt mixture volume), P2 (2% lemon juice addition from the total yogurt mixture volume), and P3 (3% lemon juice addition from the total yogurt mixture volume). The variables observed were organoleptic tests for texture and color, conducted by 25 semi-trained panelists. The data were analyzed using variance analysis followed by the Least Significant Difference (LSD) test. The results showed that the addition of lemon juice had a very significant effect (P<0.01) on the texture and color of goat milk yogurt.
Peningkatan Potensi Pangan Fungsional Nugget Daging Kelinci Dengan Penambahan Rumput Laut Syadad Ali; Fani Evadewi; Supranoto Supranoto; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 27 No. 2 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i2.60

Abstract

The research titled The Effect of Lemon Juice Addition on Texture and Color of Goat Milk Yogurt, was conducted at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto, on June 26–27, 2024. This study aimed to determine the effect of varying levels of lemon juice on the texture and color of goat milk yogurt. Materials used included 1000 ml of goat milk, 50 ml of yogurt starter, and 63 ml of lemon juice. The method applied was an experimental approach using a Completely Randomized Design (CRD) with a one-way pattern. The study consisted of 4 treatments and 25 replications. The treatments were: P0 (no lemon juice), P1 (1% lemon juice of total yogurt volume), P2 (2%), and P3 (3%). Organoleptic tests on texture and color were conducted by 25 semi-trained panelists. Data were analyzed using variance analysis, followed by the Least Significant Difference (LSD) test. The results showed that lemon juice addition had a very significant effect (P<0.01) on both the texture and color of the yogurt. The increase in lemon juice concentration enhanced the visual appeal and altered the texture, indicating its potential role in improving yogurt quality
Co-Authors Abul Haris Suryo Negoro Alfiyan, Riski Altatur, Aulia Kamal Andhika Wahyudiono Andreani, Diana Anindita, Ryan Adha Anwar &#039; Anwar Anwar Arumsari, Ningria Bahari, Adam Bambang Supriyono Boedijono, Boedijono Bogum, Bianti Candranegara, I Made Wimas Dina Suryawati Dwi Ratnasari Edi Wahyudi Edy Wahyudi Evadewi, Fani Dwi Faiqoh Faiqoh Fani Evadewi Farida, Elly Nur Firdaus, Alfareza Hari Susanto Hary Yuswadi Herijanto , Soegeng Hidayah, Nurussyamsil Hidayatulloh, Rizki HS, M Hamdi I Made Wimas Candranegara I Wayan Mirta Isradinata, Ayaprithvie Jopang Jopang Kamilia Ustman Kristianto, Wheny M. Hadi Makmur Mahendhra, Gilang Makmur, Hadi Makmur, M Hadi Mohammad Baladdudin Dayar Mohammad Baladdudin Dayar Molasy, Honest Dody Murdyastutik, Anastasia Nugraha, Alifian Nurkasanah, Devi Nurnaningsih, Wida nurul hikmah, Faiqoh Oktawirani, Panca Panca Oktawirani Prasetya, Herjuna Anandita Putra, Yuan Okta Riki Aprianto Ripa, Ardi Rosanti Rosanti Sanawia Sanawia Sari Eko Tuswati Selfi Budi Helpiastuti Septalinda, Ficky Setyaningrum, Mayda Eka Suji Suji Sulistya Ningtyas Sulistya, Wyne Rahma Syadad Ali Tree Setiawan Pamungkas, Tree Setiawan Tri Sukmaningsih Ustman, Kamilia Virgie Delawillia Kharisma Wahyudi, Edi Wahyudi, Kalvin Edo Wahyudiono, Andhika Wheny Khristianto Wheny Khristianto Wida Nurnaningsih Yanita Mutiaraning Viastika Yuhastuti, Fransiska Tri