Publication Date: 2020/07/05
Abstract: The purpose of this research is to identify the effect of the addition of cherry juice to organoleptic properties of yoghurt drink. Experimental method using Completely Randomized Design (CRD) with the treatment of addition of cherry juice (0%, 5%, 10%, 15%, 20% and 25%) with 4 replications. The parameters to be observed were Ascorbic Acid, Protein, pH, total lactic acid and organoleptics (flavor, aroma and color). Data were analyzed using Analysis of Variance (ANOVA) at 5% significant level and continued using orthogonal polynomial test (5%) for Ascorbic Acid, protein, pH, total lactic acid and Honestly Significant Different (HSD) for organoleptics properties. The results indicated that the addition of cherry juice gave significant effect on Ascorbic Acid, pH and total lactic acid of yoghurt drink, but gave a non significant effect on the level of yogurt drink. However, the addition of cherry juice gave significant effect on color (Hedonic), Scoring (color) and scent of yoghurt drink, but gave a non-significant effect on taste (Hedonic), taste (Scoring) and aroma (Hedonic) yoghurt drink. Yoghurt drink with 25% addition of cherry juice is the best treatment because it contains Ascorbic Acid level 19,8 mg/100 g, protein content 1,19% and pH value 4.5. The pH value and total lactic acid produced have fulfilled the standard of SNI 01.2981.2009.
Keywords: Cherry, goat milk, Ascorbic Acid, yoghurt drink
DOI: No DOI Available
PDF: https://ijirst.demo4.arinfotech.co/assets/upload/files/IJISRT20JUN772.pdf
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