SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION

<p>The purpose of this study was to determine the hedonic test of various concentrations of sugar in UHT milk with the help of Lactobacillus casei in making yogurt on the color, aroma, taste, and thickness of the resulting yogurt. In this study, there are treatment factors, namely the concentr...

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Autores principales:	Wardha Maulidya Pratiwi, Firda Nasrulia, Jelita Zahra Aprillia, Ghea Dionita Sanora, Ismi Nurul Kartika
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	hedonic test, milk, lactobacillus casei, yogurt Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/ba1836fb0efa404e96c6406293aa8059
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spelling	oai:doaj.org-article:ba1836fb0efa404e96c6406293aa80592021-12-01T14:01:06ZSENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION2685-42792715-422X10.33512/fsj.v2i1.7328https://doaj.org/article/ba1836fb0efa404e96c6406293aa80592020-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/7328https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>The purpose of this study was to determine the hedonic test of various concentrations of sugar in UHT milk with the help of Lactobacillus casei in making yogurt on the color, aroma, taste, and thickness of the resulting yogurt. In this study, there are treatment factors, namely the concentration of granulated sugar. The results showed that the concentration of sugar affects the color, aroma, taste, and thickness of the resulting yogurt. In the hedonic test, the results were observed that in each provision of sugar found a difference in values obtained.</p><p> </p>Wardha Maulidya PratiwiFirda NasruliaJelita Zahra AprilliaGhea Dionita SanoraIsmi Nurul KartikaDepartment of Food Technologyarticlehedonic test, milk, lactobacillus casei, yogurtFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 1, Pp 9-11 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	hedonic test, milk, lactobacillus casei, yogurt Food processing and manufacture TP368-456
spellingShingle	hedonic test, milk, lactobacillus casei, yogurt Food processing and manufacture TP368-456 Wardha Maulidya Pratiwi Firda Nasrulia Jelita Zahra Aprillia Ghea Dionita Sanora Ismi Nurul Kartika SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION
description	<p>The purpose of this study was to determine the hedonic test of various concentrations of sugar in UHT milk with the help of Lactobacillus casei in making yogurt on the color, aroma, taste, and thickness of the resulting yogurt. In this study, there are treatment factors, namely the concentration of granulated sugar. The results showed that the concentration of sugar affects the color, aroma, taste, and thickness of the resulting yogurt. In the hedonic test, the results were observed that in each provision of sugar found a difference in values obtained.</p><p> </p>
format	article
author	Wardha Maulidya Pratiwi Firda Nasrulia Jelita Zahra Aprillia Ghea Dionita Sanora Ismi Nurul Kartika
author_facet	Wardha Maulidya Pratiwi Firda Nasrulia Jelita Zahra Aprillia Ghea Dionita Sanora Ismi Nurul Kartika
author_sort	Wardha Maulidya Pratiwi
title	SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION
title_short	SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION
title_full	SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION
title_fullStr	SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION
title_full_unstemmed	SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION
title_sort	sensory evaluation of yogurt in various sugar concentration
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/ba1836fb0efa404e96c6406293aa8059
work_keys_str_mv	AT wardhamaulidyapratiwi sensoryevaluationofyogurtinvarioussugarconcentration AT firdanasrulia sensoryevaluationofyogurtinvarioussugarconcentration AT jelitazahraaprillia sensoryevaluationofyogurtinvarioussugarconcentration AT gheadionitasanora sensoryevaluationofyogurtinvarioussugarconcentration AT isminurulkartika sensoryevaluationofyogurtinvarioussugarconcentration
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SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION

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