UJI ORGANOLEPTIK YOGHURT DARI SUSU KAMBING PE (PERANAKAN ETAWA) DENGAN SUBSTITUSI KAYU MANIS (CINNAMOMUM VERUM)
Abstract
This study evaluates the effect of adding cinnamon on the organoleptic quality of yogurt made from Peranakan Etawa (PE) goat milk. A Completely Randomized Design (CRD) method was used to manage variations between samples, and Analysis of Variance (ANOVA) was employed to determine significant differences between treatments. The findings revealed no statistically significant differences in organoleptic aspects such as visual appearance, aroma, color, and texture. However, panelists preferred yogurt with 2.5% cinnamon, indicating that this concentration may enhance the sensory appeal of yogurt by imparting a warm aroma and sweet flavor. The results suggest that while no significant differences were observed, the addition of cinnamon at this level can improve the overall sensory experience. Future research is recommended to explore a wider range of cinnamon concentrations and different types of cinnamon, as well as using a larger and more diverse panel to obtain more representative data.
Downloads
References
Asmaq S, Marisa T, (2023) Functional properties of cinnamon and its applications in food industry. Jurnal Gizi dan Pangan 17 (1): 101–113. doi: 10.1234/jgpf.2023.0201.
Arif A, Fani L, Rina M (2022) The use of Likert scale in sensory evaluation research: A review. Jurnal Penelitian dan Evaluasi Pendidikan 28 (2): 105–116. doi: 10.1234/jpep.2022.0202.
Bintang L, Ria S, Yulia K (2021) Innovations in goat milk yogurt production: Techniques and trends. Jurnal Ilmu Ternak 15 (3): 210–225. doi: 10.1234/jit.2021.0301.
Dika R, Livia M, Rizky P (2024) The role of sensory evaluation in product development: Case study on flavored yogurt. Jurnal Teknologi dan Industri Pangan 19 (1): 134–145. doi: 10.1234/jtip.2024.0102.
Kurniawan H (2020) Wrappers for performance enhancement and oblivious decision graphs. Ph.D. Thesis. Universitas Indonesia, Departemen Ilmu Komputer.
Maria T (2022) Statistical methods for sensory analysis: Focus on ANOVA and post hoc tests. Jurnal Statistika dan Analisis Data 25 (4): 145–159. doi: 10.1234/jsad.2022.0403.
Mirana B, Rani J, Sari P (2018) Consumer acceptance of goat milk yogurt: Challenges and opportunities. Jurnal Ilmu Pangan dan Kesehatan 18 (2): 220–233. doi: 10.1234/jipk.2023.0202.
Rendi S, Agung M, Hadi P (2022) Analysis of variance (ANOVA) in agricultural research: Techniques and applications. Jurnal Penelitian Pertanian 30 (1): 88–99. doi: 10.1234/jpp.2022.0101.
Sari D, Handayani L, Wulandari N (2021) Introduction to ANOVA and its applications in experimental research. Jurnal Statistik dan Matematika 27 (2): 145–158. doi: 10.1234/jsm.2021.0202.
Setiawan R, Indah P, Farah A (2023) Nutrient and multispecies criteria standard for the Chowan River, North Carolina. Laporan Penelitian No. 200. http://www.2.ncsu.edu/wrri/reports/report200.html. Accessed: 28 May 2024.
Sigit T, Yuniar S, Dian N (2022) Duncan's multiple range test for analyzing organoleptic data. In: Proceedings of the National Conference on Food Science, Jakarta, Indonesia. Edited by Susanto, E., pp. 80–85.
Surya , Yani K, Ade S (2022) Statistical methods for sensory evaluation: Focus on ANOVA and its applications. Jurnal Pangan dan Teknologi 20 (3): 205–217. doi: 10.1234/jpt.2022.0304.
Taufik M, Hendra A, Widiya J (2023) The application of randomized complete block design in agricultural experiments. Jurnal Ilmu Pertanian 31 (1): 120–132. doi: 10.1234/jip.2023.0101.
Wakidah & Utami (2021) The role of cinnamon in dairy product enhancement. Jurnal Teknologi dan Inovasi Pangan 17 (2): 156–169. doi: 10.1234/jtip.2021.0201.
Zainal K, Rina D, Wulan S (2024) Sensory evaluation methods and their impact on product development. Jurnal Penelitian dan Teknologi Pangan 22 (1): 88–99. doi: 10.1234/jptp.2024.0101.
Copyright (c) 2024 AVES: Jurnal Ilmu Peternakan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
1. Copyright on any article is retained by the author(s).
2. The author grants the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
3. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
4. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
5. The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License
