EVALUASI MUTU SENSORIS SUSU FERMENTASI PROBIOTIK DENGAN VARIASI SUSU SKIM YANG MENGGUNAKAN Lactobacillus casei subsp. casei R-68
Abstract: Skim milk fermented
by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk
with more complete nutritional value and health benefits. This study used a
Completely Randomized Design (CRD) with 5 treatments and 4 replications thus
obtaining 20 experimental units. The data obtained were statistically analyzed
using Analysis of Variance (ANOVA). If the F count is greater than or equal to
F table then continued with DNMRT test at 5% level. The results show that the
addition of skim milk significantly affected the taste, color and consistency
of probiotic fermented milk. Score for overall acceptance test indicated that
the panelists were “rather like to like” for probiotik fermented milk. The best
treatment based on the sensoric evaluation was SS15 (addition 15% concentration
of skim milk)
Penulis: Rianida Yunaira,
Usman Pato, Evy Rossi
Kode Jurnal: jppertaniandd150398
