Journal of Food Technology and Agroindustry
Vol 1 No 1 (2019): Journal of Food Technology and Agroindustry

PENGEMBANGAN PRODUK OLAHAN JAGUNG MELALUI UJI KESUKAAN KONSUMEN

Rika Diananing Putri (Staf Pengajar Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Wiraraja)
R. Amilia Destryana (Staf Pengajar Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Wiraraja)

Article Info

Publish Date
13 May 2019

Abstract

This study aims to develop corn processed into a product that is beneficial to the health of the body and to determine consumer preferences for functional drinks, namely corn yogurt. Functional food needs to get attention so that its use has the correct scientific evidence basis, claims are not misleading and do not encourage wrong consumption patterns. One of the development of processed corn is functional food products such as yogurt. In order to be accepted by consumers, a test of preference for color, texture, aroma and taste was carried out by adding 10%, 12% and 14% fullcream milk. Conclusions produced by the community / consumers prefer yogurt with the addition of 12% fullcream to color, texture and aroma, while for consumers' taste like the addition of fullcream at 14%. This is due to the addition of 14% sour and sweet taste fullcream is felt.

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Journal Info
Journal of Food Technology and Agroindustry
Website

Abbrev

JFTA

Publisher

Universitas Wiraraja Sumenep

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology

Description

JFTA merupakan jurnal ilmiah sebagai media penyediaan forum bagi para peneliti untuk mempublikasikan artikel asli dan naskah penelitian yang berkaitan dengan teknologi pangan dan industri pertanian. JFTA, dipublikasikan oleh Fakultas Pertanian Universitas Wiraraja, Indonesia. JFTA mempublikasikan ...