Authors :
E. Basuki; S. Hawa; D. Handito
Volume/Issue :
Volume 5 - 2020, Issue 6 - June
Google Scholar :
http://bitly.ws/9nMw
Scribd :
https://bit.ly/38pM5w6
Abstract :
The purpose of this research is to identify the
effect of the addition of cherry juice to organoleptic
properties of yoghurt drink. Experimental method
using Completely Randomized Design (CRD) with the
treatment of addition of cherry juice (0%, 5%, 10%,
15%, 20% and 25%) with 4 replications. The
parameters to be observed were Ascorbic Acid, Protein,
pH, total lactic acid and organoleptics (flavor, aroma
and color). Data were analyzed using Analysis of
Variance (ANOVA) at 5% significant level and
continued using orthogonal polynomial test (5%) for
Ascorbic Acid, protein, pH, total lactic acid and
Honestly Significant Different (HSD) for organoleptics
properties. The results indicated that the addition of
cherry juice gave significant effect on Ascorbic Acid, pH
and total lactic acid of yoghurt drink, but gave a non
significant effect on the level of yogurt drink. However,
the addition of cherry juice gave significant effect on
color (Hedonic), Scoring (color) and scent of yoghurt
drink, but gave a non-significant effect on taste
(Hedonic), taste (Scoring) and aroma (Hedonic) yoghurt
drink. Yoghurt drink with 25% addition of cherry juice
is the best treatment because it contains Ascorbic Acid
level 19,8 mg/100 g, protein content 1,19% and pH
value 4.5. The pH value and total lactic acid produced
have fulfilled the standard of SNI 01.2981.2009.
Keywords :
Cherry, goat milk, Ascorbic Acid, yoghurt drink
The purpose of this research is to identify the
effect of the addition of cherry juice to organoleptic
properties of yoghurt drink. Experimental method
using Completely Randomized Design (CRD) with the
treatment of addition of cherry juice (0%, 5%, 10%,
15%, 20% and 25%) with 4 replications. The
parameters to be observed were Ascorbic Acid, Protein,
pH, total lactic acid and organoleptics (flavor, aroma
and color). Data were analyzed using Analysis of
Variance (ANOVA) at 5% significant level and
continued using orthogonal polynomial test (5%) for
Ascorbic Acid, protein, pH, total lactic acid and
Honestly Significant Different (HSD) for organoleptics
properties. The results indicated that the addition of
cherry juice gave significant effect on Ascorbic Acid, pH
and total lactic acid of yoghurt drink, but gave a non
significant effect on the level of yogurt drink. However,
the addition of cherry juice gave significant effect on
color (Hedonic), Scoring (color) and scent of yoghurt
drink, but gave a non-significant effect on taste
(Hedonic), taste (Scoring) and aroma (Hedonic) yoghurt
drink. Yoghurt drink with 25% addition of cherry juice
is the best treatment because it contains Ascorbic Acid
level 19,8 mg/100 g, protein content 1,19% and pH
value 4.5. The pH value and total lactic acid produced
have fulfilled the standard of SNI 01.2981.2009.
Keywords :
Cherry, goat milk, Ascorbic Acid, yoghurt drink
