Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian
Nur Phi Lintang Kamulyan Sulityo
Institute Technology of Sumatera
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Study of Pineapple Juice Addition Towards Physicochemical Characteristics and Consumer Acceptability of Soyghurt Nur Phi Lintang Kamulyan Sulityo; Masayu Nur Ulfa; Syahrizal Nasution
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 1 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i1.5524

Abstract

Purpose: This study aims to analyze the effect of adding pineapple juice at different concentrations on the viscosity, total solids, total dissolved solids, color, and consumer acceptance of soygurt. Methodology: A Completely Randomized Design (CRD) was used in this study, with the independent variable being the variation in the concentration of added pineapple juice (0%, 5%, 10%, 15%). Results: The results show that viscosity, total solids, total dissolved solids, and color are significantly influenced by the addition of pineapple juice. Findings: The consumer acceptance test indicated that the treatment with 10% pineapple juice had the best organoleptic value and was well accepted by consumers, with an average score of 4.11. Novelty: This research explores the enhancement of soygurt by adding pineapple juice, a novel approach to improving its taste and consumer appeal. Originality: The study provides a detailed analysis of the physicochemical and sensory characteristics of soygurt enhanced with pineapple juice. Conclusions: Adding pineapple juice to soygurt significantly improves its viscosity, total solids, total dissolved solids, and color, with 10% being the most favorable concentration for consumer acceptance. Type of Paper: Empirical Research Article
Co-Authors Masayu Nur Ulfa Syahrizal Nasution