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All Journal Saintifika Majalah Kedokteran Sriwijaya ACCRUALS (Accounting Research Journal of Sutaatmadja) International Journal of Marine Engineering Innovation and Research JURNAL PENDIDIKAN, SAINS DAN TEKNOLOGI Jurnal Riset Fisika Indonesia JIPOR: Jurnal Iptek Olahraga dan Rekreasi SAINTIFIKA Journal of Global Pharma Technology Jurnal Pengabdian Fakultas Pertanian Universitas Lampung
Rusdianto Rusdianto
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Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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Journal : SAINTIFIKA

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KARAKTERISTIK ORGANOLEPTIK SOYGHURT EDAMAME SEBAGAI MAKANAN PENDAMPING ALTERNATIF UNTUK PENDERITA STUNTING Moh. Nu'man Ash Shiddieqiey; Yoan Melly Nurrahma; Anastasya Eka Saputri; Supeno Supeno; Ulin Nuha; Diah Wahyuni; Zainur Rasyid Ridlo; Rusdianto Rusdianto
saintifika Vol 23 No 2 (2021)
Publisher : FKIP Universitas Jember

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Abstract

Stunting sufferers in Jember Regency have increased from 17,344 in2018 to 19,870 in 2019. The purpose of this study was to determine the potential ofedamame soyghurt as an alternative complementary food for stunting sufferers. Theexperimental design used was a completely randomized design (CRD) with differentcombinations of treatments on edamame juice, skim milk, and starter. The result wasanalyse of organoleptic include taste, color, aroma, and texture with hedonic testusing 10 panelists non-skilled. Based on the result of organoleptic, the average valueof preference ranges from taste between 3.2-3.4 (slightly like to like), aroma 3.6-3.9(slightly like to like), color 3.1-4.2 (slightly like to like) like), texture 3.5-4 (slightlylike to like). The best treatment was in the combination of edamame soyghurttreatment in the proportions of skim milk 150 (%w/v), edamame juice 730 (%v/v),and sucrose 50 (%w/v) with starter 70 (%w/v).
Co-Authors ADITYA KURNIAWAN Ana Wardatul Jannah Anastasya Eka Saputri Andi Wahjono Budi Barata Kusuma Utami Christine Wulandari Dadang Hendrawan Diah Wahyuni Djanggan Sargowo Eddy Setyo Koenhardono Eka Ria Novita Sari Sirait Imran Saidi Indra Gumay Febryano Irsan Saleh Jayarani Fatimah Putri Juniarko Prananda Keisha Devita Primananda Kuswandono Kuswandono Liyana Aryanto Luh Putu Ratna Sundari Mifetika Lukitasari Miryanti Cahyaningtias Moh. Nu'man Ash Shiddieqiey Mursid Mursid Reny Violeta Rina Yudha Saifur Rohman Samsul Bakri Sasmojo Widito Slamet Budi Yuwono Sri Wahyuni Supeno Supeno Susanti Susanti Talitha Talitha Tri Kusmita Ulin Nuha widodo Ph.D yanna indrayana Yoan Melly Nurrahma Yuli Agustin Zainur Rasyid Ridlo