文章基本信息

标题：PENAMBAHAN SUSU BUBUK FULL CREAM PADA PEMBUATAN PRODUK MINUMAN FERMENTASI DARI BAHAN BAKU EKSTRAK JAGUNG MANIS [Addition of Full Cream Milk Powder in the Production of Fermented Drink Made from Sweet Corn Extract]
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作者：Hartati Chairunnisa
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2009
卷号：20
期号：2
页码：96
DOI：10.6066/1972
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：The aims of this study were to determine the effect of full cream milk powder addition to the quality of fermented drink from sweet corn extract. The quality examined were total bacteria, total solid, lactic acid content, and acceptability including colour, texture, flavor, and overall acceptance. The experiment was set up in a Completly Randomized Design with five levels of full cream milk powder (8, 10, 12, 14, 16%) and four replications. The results showed that addition 12% of full cream milk powder in sweet corn extract resulted in acceptable fermented drink containing of 11. 2 x 10 9 cfu/g lactic acid bacteria, 17.8% total solid, and 0.95% lactic acid. This formula had yellow color, desired texture & flavor and recieived the highest score of overall acceptance.
关键词：Full Cream Milk Powder;Fermented Drink;Sweet Corn Extract