PENGARUH PASTEURISASI DAN PENAMBAHAN EKSTRAK KERAGENAN RUMPUT LAUT (Eucheuma spinosum) TERHADAP KARATERISTIK ORGANOLEPTIK FISIKOKIMIA SANTAN

Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences) Pub Date : 2022-05-31 DOI:10.56189/jagris.v2i2.27578

Nurhaliza Nurhaliza, H. Hermanto, Mariani Mariani

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Abstract

This study aims to determine the effect of pasteurization treatment and the concentration of seaweed carrageenan extract on the organoleptic value of liquid coconut milk and the effect of the selected pasteurization treatment and the concentration of seaweed carrageenan extract on the physical and chemical values of liquid coconut milk. consists of the first factors P0 (Ordinary Coconut Milk), P1 (Temperature 65oC: 30 minutes), P1 (Temperature 65oC: 30 Minutes), P1 (Temperature 65oC: 30 Minutes), P2 (Temperature 75oC: 25 minutes), P2 (Temperature 75oC: 25 minutes), P2 (Temperature 75oC: 25 minutes) the second factor K1 (0,50% rage), K2 (0,75% susceptibility), K3 (100% rage). The data were analyzed using Analysis of Variance (ANOVA), if it had a significant effect, it was continued with the Duncan Multiple Range Test (DMRT) with a level of 0,05. The results showed that the selected treatment was P2K1 with color 4,17 (Like), Taste 3,83 (Like), Aroma 3,77 (Like), Thickness 3,93 (Like). Viscosity 1,82, fat content 23,33, Protein content 4,75 and emulsion 8,13.

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对椰奶有机有机化学物质的消毒和添加海藻提取物(Eucheuma spinosum)的影响

本研究旨在确定巴氏灭菌处理和海藻角叉胶提取物浓度对液态椰奶感官值的影响，以及所选择的巴氏灭菌处理和海藻角叉胶提取物浓度对液态椰奶理化值的影响。由第一因子P0(普通椰奶)、P1(温度65oC: 30分钟)、P1(温度65oC: 30分钟)、P1(温度65oC: 30分钟)、P2(温度75oC: 25分钟)、P2(温度75oC: 25分钟)、P2(温度75oC: 25分钟)组成，第二因子K1(0.5 %范围)、K2(0.5 %范围)、K3(100%范围)。采用方差分析(ANOVA)对数据进行分析，如有显著效果，继续采用Duncan多元极差检验(DMRT)，水平为0.05。结果表明，选择的处理为P2K1，颜色4,17 (Like)，味道3,83 (Like)，香气3,77 (Like)，厚度3,93 (Like)。粘度1,82，脂肪含量23,33，蛋白质含量4,75，乳化液8,13。

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Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences)

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