CD Skripsi

Karakteristik Mutu Cocoghurt Drink Mangga Dengan Perbandingan Cocoghurt Plain Dan Sari Buah Mangga

---

ABSTRACT
Cocoghurt drink is a fermented food made from coconut milk which resembles yoghurt. The purpose of this study was to find the best ratio of cocoghurt plain and mango jus for making mango cocoghurt drink. There were five treatments namely P1 (100% cocoghurt plain, without addition mango jus), P2 (10% mango jus + 90% cocoghurt plain), P3 (15% mango jus + 85% cocoghurt plain), P4 (20% mango jus + 80% cocoghurt plain), and P5 (25% mango jus + 75% cocoghurt plain). Data of degree of acidity (pH), total lactic acid bacteria (LAB), viscosity and sensory test were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan’s Multiple Range Test (DNMRT) at 5% level. Results of the research showed that cocoghurt plain and mango jus ratio significantly affected viscosity and sensory tests (colour, flavour, taste and thickness) but did not significantly influence degree of acidity (pH) and total lactic acid bacteria. This research can be concluded that P4 is the best treatment. P4 had viscosity 65.23 cP, pH 4.47 and total lactic acid bacteria 9.37 CFU/ml. Results of the sensory test were descriptively yellow, flavoring between coconut milk and mango sense, sour taste and slightly thick texture. Results of the hedonic test on color, aroma, taste and viscosity were liked by panelists.
Keywords : Cocoghurt drink, cocoghurt, coconut milk, mango jus

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

06 03. 121 (0031)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

06 03. 121 (0031)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar