<![CDATA[The objective of the research was to determine the exact CMC concentration in the production of canarium milk with the best chemical and sensory properties. A completely randomized experimental design with four levels of CMC concentration i.e 0.1%, 0.2%, 0.3%, and 0.4% was applied in this research. Chemical and sensory properties were analysed. CMC concentration of 0.4% had a protein content of 2.90%, a fat content of 8.09% and the boiling test does not clot. The canarium nut was rated as white (2.8), having a slightly canarium aroma (2.3), canarium taste (2.6), and slightly thick (2.4). Keywords : Carboxyl methyl cellulose, canarium nut, canarium milk Penelitian ini bertujuan menentukan konsentrasi CMC yang tepat untuk mendapatkan susu kenari dengan sifat kimia dan sensoris terbaik. Desain penelitian yaitu Rancangan Acak Lengkap dengan perlakuan konsentrasi CMC yang terdiri dari empat taraf yaitu 0,1%, 0,2%, 0,3%, dan 0,4%. Parameter yang diamati meliputi parameter kimia dan sensori. Perlakuan konsentrasi CMC 0,4% menghasilkan susu kenari dengan kadar protein 2,90%, kadar lemak 8,09% dan uji didih tidak mengumpal serta uji sensoris menunjukkan warna putih (2,8), agak beraroma kenari (2,3), berasa kenari (2,6) dan tekstur agak kental (2,4). Kata kunci : Carboxyl methyl cellulose (CMC), kenari, susu kenari]]>
Copyrights © 2024
