Jurnal Rekayasa Pangan dan Pertanian
Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian

The Effect of Ratio of Jackfruit Seed and Water and Carboxy Methyl Cellulose Concentration on the Quality of jackfruit seed extract yogurt

Sri Marlena Ketaren (Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU)
Herla Rusmarilin (Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU)
Setyohadi . (Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU)

Article Info

Publish Date
06 Jan 2019

Abstract

The research was conducted on April to Mei 2012 in the Laboratory of Food Technology, Faculty of Agriculture,University of Sumatera Utara, Medan, using factorial completely randomised used design with ratio of  jackfruit seed andwater (1:1, 1:2, 1:3, and 1:4) and carboxy methyl cellulose concentration (0,1%; 0,2%; 0,3%, and 0,4%). Parametersanalysed were total solid content, protein content, total lactid acid content, pH, total microbe, organoleptic value offlavour, taste, and texture. The results indicated that the ratio of  jackfruit seed and water and carboxy methyl celluloseconcentration had highly significant effect on total solid content, protein content, total lactid acid content, pH, totalmicrobe, organoleptic value of taste and texture, and had significant effect on organoleptic value of flavor.

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Journal Info
Jurnal Rekayasa Pangan dan Pertanian
Website

Abbrev

jrpp

Publisher

Universitas Sumatera Utara

Subject

Agriculture, Biological Sciences & Forestry Engineering

Description

Jurnal Rekayasa Pangan dan Pertanian merupakan media untuk publikasi tulisan asli berkaitan dengan teknologi pangan dan keteknikan pertanian secara luas, yang diterbitkan atas kerjasama antara Program Studi Ilmu dan Teknologi Pangan dan Program Studi Keteknikan Pertanian Fakultas Pertanian ...