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All Journal Jurnal Pangan dan Gizi Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Gizi dan Pangan Soedirman (JGPS) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian FoodTech: Jurnal Teknologi Pangan Pasundan Food Technology Journal (PFTJ) Nutriology: Jurnal Pangan, Gizi, Kesehatan
Tubagus, Robi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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Journal : Jurnal Gizi dan Pangan Soedirman (JGPS)

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KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT DENGAN PENAMBAHAN VARIASI KOSENTRASI BUAH CAMPOLEH (Pouteria Campechiana ) Yudistira, Wandi; Fizriani, Atia; Tubagus, Robi
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (2024): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2024.8.2.12486

Abstract

Campoleh fruit contains nutrients such as fibre, minerals and is high in vitamin C as an antioxidant. Yogurt set is a fermented milk product that has a thick texture and sour flavour. This study aims to determine the effect of the addition of campoleh fruit on the chemical and organoleptic characteristics of yogurt sets, and determine the best concentration of campoleh fruit based on SNI standards. This study used a complete randomised design method with the treatment of adding campoleh fruit concentrations of 10%, 15%, 20%, and 25%. The results of the analysis showed a significant effect on moisture content, ash content, protein, fat, lactic acid, vitamin C and colour. However, no significant effect showed the addition of campoleh fruit on colour, appearance, aroma and overall. The best concentration treatment of campoleh fruit addition to yogurt set is found in the campoleh fruit treatment of 25%, which has a moisture content of 73.84%, ash 0.92%, protein 4.64%, fat 1.85%, vitamin C 51.75 mg/100g, lactic acid 0.96%, colour 2.40, appearance 2.52, taste 2.52, aroma attribute 2.76 and overall 2.60.
Co-Authors Alamsyah, Riski Saputra Alawiyah, Iin Siti Siti Anindita, Valdira Aprilianto, Kevin Fauziyyah, Tsalist Nur karamy, Aliefa bintan Khoerunisa, Puja MARDIANA Mardiana M Nasiroh, Fahra Fahrihatun Quddus, Ati Atul qudus, Ati Atul Quddus atul Ramadhan, Rahma Aula Sukarna, Riki Yudistira, Wandi