PENGARUH PENAMBAHAN SUSU SKIM TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK FRUITGHURT BUAH MANGGA (MANGIFERA INDICA L.)

PARAMUDITA, FRILLANDINI AYU and Wijaya, Agus and Widowati, Tri Wardani (2017) PENGARUH PENAMBAHAN SUSU SKIM TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK FRUITGHURT BUAH MANGGA (MANGIFERA INDICA L.). Undergraduate thesis, Sriwijaya University.

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Abstract

FRILLANDINI AYU PARAMUDITA. The Effect of Skim Milk Addition on the Physical, Chemical, and Organoleptic Characteristics of Mango (Mangifera indica L.) Fruitghurt. (Supervised by AGUS WIJAYA and TRI WARDANI WIDOWATI). The objective of this research was to analyze the effect of puree, juice, and skim milk addition on the physical, chemical, and organoleptic characteristic of mango fruitghurt. The research used a Factorial Completely Randomized Design with two treatments. The first factor was mango processed form (puree and juice) and the second was the concentration of skim milk (5%, 10%, 15%, and 20%) and each treatment was repeated three times. The observed parameters were physical characteristics (color), chemical characteristics (pH value, reduction of sugar content, and total acid content), microbiological characteristics (lactic acid bacteria population), rank test (texture), and hedonic test (color, aroma, and taste). The results showed that mango processed form had significant effect on pH value, total acid, lactic acid bacteria population, reduction of sugar content, and color (lightness and yellowness). The concentration of skim milk had significant effect on pH value, total acid, lactic acid bacteria population, reduction of sugar content, and color (lightness and yellowness). The interaction between treatment of mango processed form and concentration of skim milk had significant effect on reduction of sugar content and color (lightness). The best treatments were taken from the most preferred sensory test was A2B1 (mango juice and 5% skim milk concentration). A2B1 has hedonic test (aroma 2.76, taste 2.88, and color 3.16) and pH 4.38, total acid 1.39%, lactic acid bacteria population 8.61 log CFU/ml, reduction of sugar content 2.45%, and yellowness 35.52%.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: fruitghurt, mango, skim milk
Subjects: S Agriculture > S Agriculture (General) > S589.7 Agricultural ecology (General)
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Users 2701 not found.
Date Deposited: 31 Oct 2019 07:55
Last Modified: 31 Oct 2019 07:55
URI: http://repository.unsri.ac.id/id/eprint/13952

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