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All Journal Edible : Jedb Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat
Fithriyani, Dina
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Agriculture, Biological Sciences & Forestry Chemistry Other

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Journal : Communication in Food Science and Technology

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Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda Syafitri, Yosi; Nasution, Syahrizal; Fithriyani, Dina
Communication in Food Science and Technology Vol 1 No 1 (2022): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v1i1.939

Abstract

Yoghurt merupakan salah satu minuman susu fermentasi yang dibuat menggunakan bakteri asam laktat. Selain yoghurt, saat ini dikenal minuman soyghurt, yaitu hasil fermentasi dari sari kedelai yang dibuat menyerupai yoghurt. Yoghurt dan soyghurt pada penelitian ini dibuat dengan metode ataupun proses fermentasi yang berbeda yaitu menggunakan starter komersil dan menggunakan metode back sloping. Penelitian ini dilakukan dengan 4 perlakuan yaitu yoghurt back slope (YB), yoghurt starter komersil (YS), soyghurt back slope (SB) dan soyghurt starter komersil (SS). Proses fermentasi yoghurt dilakukan selama 24 jam pada suhu ruang. Pengujian nilai pH dan analisis sensori pada penelitian ini dilakukan untuk mengetahui penerimaan konsumen. Berdasarkan analisis pH, produk diketahui memiliki nilai pH antara 4-5. Nilai pH yang rendah pada yoghurt dan soyhurt ini disebabkan akibat adanya pertumbuhan bakteri asam laktat. Berdasarkan analisis sensori produk yoghurt dan soyghurt, penggunaan starter komersil terlihat lebih unggul dibandingkan dengan pembuatan metode back slope dalam uji sensori rasa, aroma dan tekstur. Selain itu, warna produk soyghurt diketahui cenderung lebih gelap dibandingkan dengan produk yoghurt.
Analisis Kandungan Siklamat dan Sakarin pada Minuman Es Kopi Susu Gula Aren di 5 Coffee Shop, Kota Bandar Lampung Sugiarty, Alviany Mayska; Fithriyani, Dina; Wahyuningtyas, Amalia
Communication in Food Science and Technology Vol 1 No 1 (2022): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v1i1.925

Abstract

Changes in consumer lifestyles in Indonesia have led to an increase in coffee consumption in Indonesia. This has triggered an increasing number of coffee drink producers with various innovations, such as one of the coffee menus that consumers generally prefer, namely iced coffee, milk, palm sugar. Based on the study of the use of sweeteners, 61.36% were dominated by beverage products and sweeteners that were often used, namely cyclamate and saccharine. This study aims to determine the use of cyclamate and saccharin in iced coffee drinks with palm sugar milk in 5 coffee shops in Bandar Lampung which were analyzed by one sample t-test with α = 5%. The results obtained showed that all samples only contained cyclamate with a content exceeding the maximum limit of cyclamate use (350 mg/kg) without the use of saccharine. Keywords: Coffee, Cyclamate, Saccharine
Co-Authors Masayu Nur Ulfa Sugiarty, Alviany Mayska Syafitri, Yosi Syahrizal Nasution Talitha, Zada Agna Wahyuningtyas, Amalia