1. Pengaruh Penambahan Soygurt Terhadap Kualitas Organoleptik, Nilai Ph, Dan Total Padatan Terlarut Dressing Salad Buah.
- Author
-
Ingklang, Shafiyah, Ridawati, and Dahlia, Mutiara
- Abstract
Fruit salad is a healthy food because it is rich in fiber and vitamins. To give flavor to fruit salad, salad dressing can be added. One of the ingredients that can be added as a salad dressing is soygurt. However, in making soygurt, skim milk used to increase total solids is not fat so it needs to be re-evaluated using organoleptic test, pH value and total solids to be used as fruit salad dressing. This research aims to fill the knowledge gap by systematically investigating the effect of soygurt addition on organoleptic quality, pH value, and total soluble solids in fruit salad dressing. The method used in this research is an experiment conducted with three formulations, namely, 25%, 50%, and 75%. The way to determine the quality of soygurt addition to fruit salad dressing is organoleptic test, pH value, and total soluble solids. The results showed that the addition of soygurt by 50% in fruit salad dressing products produced the best quality in the aspects of color, aroma, viscosity, sweetness, sourness, and soybean languish. The total soluble solids test showed a significant difference with the 75% percentage having the highest value, which was 15.33 brix°. Organoleptic assessment of the quality of color, aroma, viscosity, sweetness, sourness, and soybean tartness showed that there was no significant difference between the addition of 25%, 50%, and 75% soygurt. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF