EVALUASI SENSORI SUSU FERMENTASI PROBIOTIK YANG DIINOKULASI Lactobacillus casei subsp. casei R-68 DENGAN VARIASI PENAMBAHAN SUKROSA
Abstract: The addition of
sucrose for productionof milk fermented is expected to affect the sensory
quality of probiotic fermented milk produced. Lactobacillus casei subsp.
caseiR-68 is probiotic bacteria isolated from dadih. This study useda
Completely Randomized Design (CRD) with 4 treatments and 4 replications thus
obtaining obtain 16 experimental units.Data yang diperoleh dianalisis secara
statistik dengan menggunakan analisis sidik ragam (ANOVA).The data obtained
were statistically analyzed using Analysis of Variance (ANOVA).Jika F hitung
lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji DNMRT pada
taraf 5%. 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 sucrose significantly affected the taste and consistency,
but did not significantly influence the color of probiotic fermented milk.
Overall acceptance test indicated that the panelists were“rather like to
like”forprobiotik fermented milk. The best treatment based on the sensory
evaluation was treatment S2 (addition 5% concentration of sucrose).
Penulis: Tiara Githasari
Handayani, Usman Pato, Yusmarini
Kode Jurnal: jppertaniandd160116
