DIVERSIFIKASI PRODUK SUSU PASTEURISASI DENGAN PENAMBAHAN SARI BUAH JAMBU BIJI MERAH (Psidium gujava Linn)

Nuansa Journal of Arts and Design

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Field Value
 
Title DIVERSIFIKASI PRODUK SUSU PASTEURISASI DENGAN PENAMBAHAN SARI BUAH JAMBU BIJI MERAH (Psidium gujava Linn)
 
Creator Fitasari, Puspa; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Syahrir, Mardi; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Mustarin, Amirah; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
 
Subject Pure Milk, Pasteurization, Guava Red, and Vitamin C
 
Description study aims to determine the effect of red guava juice (Psidium gujava Linn) on the content of vitamin C in the manufacture of pasteurized milk, and the level of panelist's preference for pasteurized milk. The type of this research is quantitative research with experimental approach using Completely Randomized Design (RAL) consisting of control treatment that is without addition of red guava juice, 3% treatment, 6% treatment, and 9% treatment. The results showed that in the chemical test the highest content of vitamin C was the control treatment without the addition of red guava juice. The results of organoleptic test showed that the best treatment on taste, aroma and color indicator was on the treatment of 6% red guava juice and 500 ml of milk.
 
Publisher Universitas Negeri Makassar
 
Contributor
 
Date 2018-10-02
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://ojs.unm.ac.id/ptp/article/view/6914
10.26858/jptp.v4i0.6914
 
Source Jurnal Pendidikan Teknologi Pertanian; Vol 4 (2018): September Suplemen; S69-S75
2614-7858
2476-8995
 
Language eng
 
Relation http://ojs.unm.ac.id/ptp/article/view/6914/3934
 
Rights Copyright (c) 2018 Jurnal Pendidikan Teknologi Pertanian
 

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