Pengaruh Konsentrasi Tepung Suweg(Amorphophallus Campanulatus b1) Terhadap Daya Terima dan Viskositas Yogurt

Hasanah, Alfiyatul and , Eni Purwani, S.Si., M.Si (2018) Pengaruh Konsentrasi Tepung Suweg(Amorphophallus Campanulatus b1) Terhadap Daya Terima dan Viskositas Yogurt. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Introduction: Yogurt is a processed product from fermented pure cow’s milk. Other bulbs that have the potential to be added to making yogurt are suweg bulbs. Purpose: this purpose is to determine the content of suweg flour on the acceptability and viscosity of yogurt. Methodology: The research this is use an experimental study. The study was conducted to determine the content of suweg flour (Amorphophallus campanulatus B1) on the acceptability and viscosity of yogurt. The concentration of suweg flour that has as much as 0%, 2%, 4%, and 6% of the total volume of fresh milk. Result: Based on the overall acceptance test results, panelists tended to prefer yogurt at a concentration of 4% suweg flour with a total percentage of 13.4%. Based on the results of the viscosity test obtained the highest viscosity of yogurt with a concentration of 6% suweg flour, while the lowest viscosity is yogurt with a concentration of 0% suweg flour. Conclusion: The results of the overall acceptability test of panelists the fastest yogurt is yogurt with 4% suweg flour concentration. The highest viscosity was obtained from yogurt with 6% flour concentration, while the lowest viscosity was yogurt with 0% suweg flour concentration.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	yogurt, acceptability, viscosity, suweg bulbs
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	ALFIYATUL HASANAH
Date Deposited:	07 Nov 2018 08:40
Last Modified:	03 Sep 2022 04:50
URI:	http://eprints.ums.ac.id/id/eprint/68331

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