Food ScienTech Journal
Vol 2, No 1 (2020)

SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION

Wardha Maulidya Pratiwi (Department of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri Surabaya)
Firda Nasrulia (Department of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri Surabaya)
Jelita Zahra Aprillia (Department of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri Surabaya)
Ghea Dionita Sanora (Department of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri Surabaya)
Ismi Nurul Kartika (Department of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri Surabaya)

Article Info

Publish Date
10 Jul 2020

Abstract

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. 

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Journal Info
Food ScienTech Journal
Website

Abbrev

fsj

Publisher

Universitas Sultan Ageng Tirtayasa

Subject

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

Description

FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. ...