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]

  • Hartati Chairunnisa
Keywords: Full Cream Milk Powder, Fermented Drink, Sweet Corn Extract

Abstract

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 109 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.

Author Biography

Hartati Chairunnisa

Laboratorium Teknologi Pengolahan Produk Peternakan, Fakultas Peternakan Universitas Padjadjaran

Jl. Raya Bandung-Sumedang KM 21. Jatinangor
Published
2009-12-12
How to Cite
Chairunnisa, H. (2009). 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]. Jurnal Teknologi Dan Industri Pangan, 20(2), 96. Retrieved from http://dthh.journal.ipb.ac.id/index.php/jtip/article/view/1972