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All Journal Journal of Global Research Education Helium: Journal of Science and Applied Chemistry
Desfi, Annisa
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Materials Science & Nanotechnology Mathematics Other

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Anion Recoqnition Reactios Desfi, Annisa; Zaky, Muhammad; Zarlita, Nessa; Effendy, Velly; Ananda Ismail, Irfan; Insani, Munadia
Journal of Global Research Education Vol. 2 No. 1 (2024)
Publisher : Akademi Akuntansi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62194/cadrtm68

Abstract

In the recognition of anions there are several anions that are tested so that we can recognize the anions. This praticum aims to be able to analyze various kinds of anions in a sample and write down the reaction. This praticum aims to be able to analyze various kinds of anions in a sample and write down the reaction. Analysis of this anion using the method of organoleptic methods Organoleptic properties are properties that can be measured by the senses, for example, taste, aroma, color, and so on There are several types of anions found in the samples tested. These finding implays indicate the formation of deposits and 2 phases formed during the test.
A Study on the Addition of Sweet Orange (Citrus sinensis L) to Reduce Goaty Odor in Goat Milk-Based Yogurt Desfi, Annisa; Stiadi, Della Rosalynna; Aulia, Nurul; Nasution, Rahma Dika Aulia
Helium: Journal of Science and Applied Chemistry Vol. 4 No. 2 (2024): Helium: Journal of Science and Applied Chemistry
Publisher : Study Program of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v4i2.6

Abstract

This study aimed to reduce the goaty odor in goat milk yogurt by adding sweet orange (Citrus sinensis L). Yogurt was prepared with varying concentrations of sweet orange: 0%, 5%, 10%, and 15% (v/v). The yogurt characteristics analyzed included organoleptic properties, pH, lactic acid, protein, and moisture content. Results showed that adding 15% sweet orange was most effective in reducing goaty odor and increasing consumer preference. The yogurt pH remained stable at 4, while lactic acid content increased to 1.35% compared to the control (1.26%). Protein content decreased with increasing orange concentration, while moisture content increased. This study concludes that adding sweet oranges effectively reduces the goaty odor in goat milk yogurt, although attention should be paid to the decrease in protein content. These findings open opportunities for developing more appealing goat milk yogurt products for Indonesian consumers.
Co-Authors Ananda Ismail, Irfan Aulia, Nurul Della Rosalynna Stiadi Effendy, Velly Insani, Munadia Nasution, Rahma Dika Aulia Zaky, Muhammad Zarlita, Nessa