Aznury, Martha and Margerty, Elina and Melianti and Sofiah and Yuniar, Yuniar and AWWALIYAH, SUFI (2020) EFFECT OF FERMENTATION TIME AND PERCENTAGE OF MORINGA (MORINGA OLEIFERA) FLOUR VARIATIONS ON VITAMIN C OF YOGURT. Forum In Research, Science and Technology (FIRST) - Atlantis Highlights in Engineerin, 7. p. 115. ISSN 2461-0739
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Abstract
This study aims to determine the amount of lactic acid and ascorbic acid/vitamin C content of Moringa oleifera‘s yogurt. Effect of the concentration of Moringa leaf flour, respectively 0;3;5; and 7%, while the fermentation time was 4,6, and 8 hours. The raw material used are UHT’s milk, with 10% of sugar and 3% of skimmed milk added. In this study, an organoleptic test was carried out to determine the level of consumer preference of Moringa oleifera’s yogurt so that the concentration of moringa leaf’s flour and the fermentation time was appropriate according to consumer preferences.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Yogurt, Moringa Leaf, Lactic Acid, Vitamin C, Organoleptic |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Proceeding and Seminar |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 12 Jan 2023 03:07 |
| Last Modified: | 12 Jan 2023 03:07 |
| URI: | http://eprints.polsri.ac.id/id/eprint/12538 |
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