Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan puree kuini (mangifera odorata griff.) terhadap nilai ph dan karakteristik sensorik susu kambing fermentasi. penelitian ini menggunakan rancangan acak lengkap (ral) dengan empat perlakuan, yaitu p0 (0%), p1 (10%), p2 (20%), dan p3 (30%) penambahan puree kuini, masing-masing dengan tiga ulangan. susu kambing difermentasi menggunakan kultur lactobacillus bulgaricus dan streptococcus thermophilus. parameter yang diamati meliputi nilai ph yang diukur menggunakan ph meter digital serta karakteristik sensorik yang terdiri atas warna, rasa, aroma, dan tekstur yang dinilai oleh 30 panelis tidak terlatih. data ph dianalisis menggunakan analisis ragam (anova) yang dilanjutkan dengan uji duncan's multiple range test (dmrt), sedangkan data sensorik dianalisis menggunakan uji kruskal–wallis. hasil penelitian menunjukkan bahwa penambahan puree kuini berpengaruh nyata (p0,05) terhadap warna, rasa, dan aroma, tetapi berpengaruh nyata (p

This study aimed to determine the effect of adding kuini puree (Mangifera odorata Griff.) on the pH value and sensory characteristics of fermented goat milk. The experiment was conducted using a Completely Randomized Design (CRD) with four treatments: P0 (0%), P1 (10%), P2 (20%), and P3 (30%) kuini puree addition, with three replications for each treatment. Goat milk was fermented using Lactobacillus bulgaricus and Streptococcus thermophilus cultures. The observed parameters included pH value measured using a digital pH meter and sensory characteristics consisting of color, taste, aroma, and texture evaluated by 30 untrained panelists. The pH data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT), while the sensory data were analyzed using the Kruskal–Wallis test. The results showed that the addition of kuini puree significantly affected (P0.05) on color, taste, and aroma, but significantly affected (P