PANELIST RESPONSE OF PASTEURIZED FRESH MILK FORTIFIED EXTRACT YELLOW SWEET POTATO

W. S. W., S. Lindawati, I. Miwada
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Abstract

This study aims to determine the response of the panelists after pasteurization of fresh cow’s milk fortified with yellow sweet potato extract through sensory testing. The research was conducted from June to August 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University. The experimental design used was a Complete RandomIzed Design (RAL) with four treatments and four repeats namely fortification of 0% yellow sweet potato extract (P0), fortification of 5% yellow sweet potato extract (P1), fortification of 10% yellow sweet potato extract (P2), fortification of 15% yellow sweet potato extract (P3). These variables observed included color, aroma, taste, viscosity, overall acceptance, and pH. The results of the research on pH test and panelist responses to taste, viscosity, and overall acceptance of fresh cow’s milk fortified with yellow sweet potato in each treatment showed no significant differences (P>0.05) but the color and aroma showed signifi- cant differences (P<0.05). The conclusion of this study is that the response of the panelists to fresh post-pasteurized cow’s milk fortified with yellow sweet potato extract gives a yellowish color and sweet potato aroma. Panelists gave a favorable response to fresh post-pasteurized cow’s milk fortified with 5% yellow sweet potato extract and a pH value according to Indonesian National Standard (SNI).
小组成员对巴氏鲜奶强化提取物黄甘薯的反应
本研究旨在通过感官测试确定小组成员对用黄红薯提取物强化的新鲜牛奶进行巴氏杀菌后的反应。这项研究于2020年6月至8月在乌达亚纳大学畜牧学院动物产品技术和微生物学实验室进行。所用的实验设计是完全随机设计(RAL),有四个处理和四个重复,即0%黄甘薯提取物强化(P0)、5%黄甘薯提取物加强(P1)、10%黄甘薯提取物增强(P2)和15%黄甘薯提取物加固(P3)。观察到的这些变量包括颜色、香气、味道、粘度、整体接受度和pH。pH测试的研究结果和小组成员对味道、粘度,各处理对黄甘薯强化鲜奶的总体接受度无显著差异(P>0.05),但色泽和香气有显著差异(P<0.05)芳香小组成员对添加了5%黄红薯提取物和符合印尼国家标准(SNI)的pH值的新鲜巴氏灭菌后牛奶给予了良好的反应。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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24 weeks
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