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

Year: 2024

Type: article

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.

Source: Bulletin of Culinary Art and Hospitality

DOI: 10.17977/um069v4i22024p36-42

Authors: Awaliyatul Adawiyah, Eka Andriani, Milliyantri Elvandari

Institution: University of Singaperbangsa Karawang

Language: English

Topic: Date Palm Research Studies

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W7128596227

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