PENGARUH KONSENTRASI SUSU SAPI SEGAR DAN KONSENTRASI DEKSTRIN TERHADAP MUTU MINUMAN COKELAT INSTAN
ABSTRACT: This research was
conducted to find the effect of fresh cow milk and dextrin concentration on
quality instant chocolate drink. This
research had been perform using factorial completely randomized design with 2
factors, i.e. fresh cow milk concentration (S): 15%, 25%, 35% and 45% and
dextrin concentration (D) : 4%, 6%, 8% and 10%. Parameters analyzed were
moisture content, solubility, fat content, protein content, orgnoleptic value
of colour, flavor and taste.This research showed that freshcow milk concentration
had highly significant effect on
moisture content, solubility,fat content, protein content, organoleptic
of value, flavor
and taste. Dextrin
concentration also had
highly significant effect
on moisture content, solubility,
organoleptic value of
colour, flavor and
taste, and had
significant effect on fat
content and protein content. Fresh cow milk concentration
of 45% and dextrin concentration of 8% produced best quality of instant
chocolate drink.
Penulis: Mellyana Nurhidayah,
Sentosa Ginting, Zulkifli Lubis
Kode Jurnal: jppertaniandd140268
