PENERIMAAN PANELIS DAN ANALISIS USAHA ES KRIM SOYGHURTYANG MENGANDUNG Lactobacillus acidophilus TERENKAPSULASI
Abstract: The porpose of study
was to determine the level of panelistsacceptance and analysis of business by
ice cream soyghurt the encapsulated Lactobacillus acidophilus. The study began
with the manufacture of encapsulated Lactobacillus acidophilus and proceed with
the making of ice cream soyghurt then tested by comparing the reception
panelists soyghurt encapsulation ice cream and yoghurt ice cream commercial. The
result of T test analysis showed that soyghurtencapsulation ice cream and
yoghurtice cream commercial significantly different (P<0.05) on the
attributes of flavor, texture and color, while the smell and flavor attributes
were not significantly different (P>0.05). Chi Squared results show that
there is a difference between soyghurt encapsulation ice cream and yoghurtice
cream commercial. The analysis of business shows the soyghurt encapsulationice
cream able to compete with commercial yoghurt ice cream on the market.
Penulis: Mazhar Perdana,
Raswen Efendi, Jumatri Yusri
Kode Jurnal: jppertaniandd150402