| dc.description.abstract | The purpose of this study was to determine the effect of the addition of
pineapple peel extract and stevia leaf extract on the chemical and sensory quality
characteristics of soygurt. This study used a factorial Completely Randomized
Design (CRD) with two factors, namely, the addition of pineapple peel extract
(N): (0%, 25%, 50%, 75%, 100%) and the addition of stevia leaf extract (S): (0%,
0.25%, 0.5%). The parameters analyzed were protein content, pH, ash content,
water content, crude fiber, fat content, total acid, color index, total sugar, and
total lactic acid bacteria. Hedonic organoleptic namely color, aroma, taste,
texture, and general acceptance.
The results showed that the addition of pineapple peel extract had a
highly significant (P<0.01) effect on soygurt, namely on protein parameters, pH,
ash content, water content, crude fiber, fat content, total acid, color index, total
sugar, total lactic acid bacteria, and hedonic organoleptic namely aroma, taste
and texture. Meanwhile, the addition of stevia leaf extract had a highly significant
(P<0.01) effect on soygurt, namely on the parameters pH, ash content, crude
fiber, color index, total sugar, total lactic acid bacteria, and organoleptic hedonic
taste. and general acceptance. Significantly different effect (P<0.05) was found on
the parameters of protein content and not significantly different (P>0.05) on the
parameters of moisture content, fat content, total acid, and hedonic aroma and
texture. | en_US |
