Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Pasundan Food Technology Journal (PFTJ)
Mimah Mutmainah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

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

Found 1 Documents
Search

 1 
ANALISIS SIFAT KIMIA DAN KARAKTERISTIK SENSORI YOGHURT NABATI BERBASIS SARI HANJELI (Coix lacryma-jobi) Mimah Mutmainah; Riandani, Andini Putri; Hasibuan, Anggi Khairina Hanum
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.31306

Abstract

The development of plant-based yogurt is necessary as an alternative for individuals with lactose intolerance and cow’s milk allergies. Cereals, legumes, and nuts can serve as raw materials for producing plant-based yogurt. This study aims to evaluate the nutritional content and sensory characteristics of yogurt made from Coix lacryma-jobi (hanjeli) milk as a locally sourced fermented product alternative. The research employed an experimental method using a completely randomized design with a single factor: the ratio of hanjeli milk added at levels of 50%, 60%, and 70%. Proximate analyses were conducted, including moisture, ash, protein, fat, and carbohydrate content, alongside sensory evaluations (taste, aroma, texture, color, appearance, and overall acceptance). The optimal formula was determined using the Exponential Comparison Method. The selected yogurt formula (F1), with a 50% hanjeli milk ratio, had the following characteristics: moisture (83.36%), ash (0.69%), protein (3.09%), fat (2.21%), carbohydrate (10.65%), taste score (4.30), aroma (4.97), texture (5.00), color (5.67), appearance (5.63), and overall acceptance (4.50). Keyword: plant-based yogurt, hanjeli milk, nutritional content, sensory evaluation
Co-Authors ANGGI KHAIRINA HANUM HASIBUAN Riandani, Andini Putri