Analysis of Organoleptic Tests in Making Yoghurt Made from Three Different Types of Date Milk

Authors

Awaliyatul Adawiyah, Student of the Nutrition Science Study Program, Faculty of Health Science, University of Singaperbangsa Karawang, Jl. H. S. Ronggo Waluyo, Karawang 41361, IndonesiaFollow
Eka Andriani, Lecturer of the Nutrition Science Study Program, Faculty of Health Science, University of Singaperbangsa Karawang, Jl. H. S. Ronggo Waluyo, Karawang 41361, IndonesiaFollow
Milliyantri Elvandari, Lecturer of the Nutrition Science Study Program, Faculty of Health Science, University of Singaperbangsa Karawang, Jl. H. S. Ronggo Waluyo, Karawang 41361, IndonesiaFollow

Abstract

The purpose of this study was to determine the organoleptic quality of yoghurt from three different types of date milk, which includes characteristics of aroma, color, viscosity, sour taste, sweet taste, texture and viscosity. The research method used a completely randomized design (CRD). Data were processed using Analysis of Variant (ANOVA) method, and Duncan test was conducted if there was treatment effect. The results showed that there were significant differences (P < 0.05) in the characteristics of color, sweetness, and texture of yoghurt made from three different types of date milk.

Recommended Citation

Adawiyah, Awaliyatul; Andriani, Eka; and Elvandari, Milliyantri (2024) "Analysis of Organoleptic Tests in Making Yoghurt Made from Three Different Types of Date Milk," Bulletin of Culinary Art and Hospitality: Vol. 4: Iss. 2, Article 6.
DOI: https://doi.org/10.17977/um069v4i22024p36-42
Available at: https://citeus.um.ac.id/bocah/vol4/iss2/6