KARAKTERISTIK SENSORI SUSU DENGAN KOMBINASI
PEMANIS SUKROSA DAN XYLITOL
Total View This Week0
Total View This Week0
Institusion
Universitas Djuanda
Author
Effendi, Nurlaila
Subject
Q Science (General)
Datestamp
2022-03-29 03:21:07
Abstract :
ABSTRACK Nurlaila Effendi. B.1410372. Sensory characteristics of milk with a combination of sweetener sucrose and xylitol. Supervised by Sri Rejeki Retna Pertiwi and Ahmad Syarbaini. This study aims to obtain selected percentage comparisons of milk by adding sucrose and xylitol sweeteners based on sensory characteristics. This research was conducted in 2 stages, namely stage 1 determining the amount of sucrose (A1 skim milk, UHT milk A2, A3 pure milk, B1 5 gram, B2 7 gram, B3 9 gram), and stage 2 determining the proportion of sucrose and xylitol percentage in 3 types milk (A1 skim milk, UHT milk A2, A3 pure milk, B1 95: 5, B2 90:10, B3 85:15, B4 80:20 B5 75:25). The experimental design used in this study was a 2- factor complete randomized design. Data analysis was processed by ANOVA. In stage 1, proximate and hedonic tests are carried out. The selected amount of sucrose is treatment A2B3 (UHT milk with the addition of 9 grams of sucrose) based on the highest hedonic value. In stage 2 hedonic test, sensory quality test, pH test and brix test were carried out. Selected milk with a combination of sucrose and xylitol sweetener is A2B3 (UHT milk with a ratio of percentage of sucrose and xylitol 85:15) based on the best test results. The selected product is then subjected to a proximate test. Selected milk with a combination of sucrose and xylitol sweetener has 83% moisture content, 3% ash, 4.49% protein, 4.91% fat and 4.77% carbohydrate. Keywords: sensory characteristics, milk, sucrose, xylitol
ABSTRACK Nurlaila Effendi. B.1410372. Sensory characteristics of milk with a combination of sweetener sucrose and xylitol. Supervised by Sri Rejeki Retna Pertiwi and Ahmad Syarbaini. This study aims to obtain selected percentage comparisons of milk by adding sucrose and xylitol sweeteners based on sensory characteristics. This research was conducted in 2 stages, namely stage 1 determining the amount of sucrose (A1 skim milk, UHT milk A2, A3 pure milk, B1 5 gram, B2 7 gram, B3 9 gram), and stage 2 determining the proportion of sucrose and xylitol percentage in 3 types milk (A1 skim milk, UHT milk A2, A3 pure milk, B1 95: 5, B2 90:10, B3 85:15, B4 80:20 B5 75:25). The experimental design used in this study was a 2- factor complete randomized design. Data analysis was processed by ANOVA. In stage 1, proximate and hedonic tests are carried out. The selected amount of sucrose is treatment A2B3 (UHT milk with the addition of 9 grams of sucrose) based on the highest hedonic value. In stage 2 hedonic test, sensory quality test, pH test and brix test were carried out. Selected milk with a combination of sucrose and xylitol sweetener is A2B3 (UHT milk with a ratio of percentage of sucrose and xylitol 85:15) based on the best test results. The selected product is then subjected to a proximate test. Selected milk with a combination of sucrose and xylitol sweetener has 83% moisture content, 3% ash, 4.49% protein, 4.91% fat and 4.77% carbohydrate. Keywords: sensory characteristics, milk, sucrose, xylitol
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
