Abstract

 
 
 This study aims to determine the response of the panelists after pasteurization of fresh cow’s milk fortified with yellow sweet potato extract through sensory testing. The research was conducted from June to August 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University. The experimental design used was a Complete RandomIzed Design (RAL) with four treatments and four repeats namely fortification of 0% yellow sweet potato extract (P0), fortification of 5% yellow sweet potato extract (P1), fortification of 10% yellow sweet potato extract (P2), fortification of 15% yellow sweet potato extract (P3). These variables observed included color, aroma, taste, viscosity, overall acceptance, and pH. The results of the research on pH test and panelist responses to taste, viscosity, and overall acceptance of fresh cow’s milk fortified with yellow sweet potato in each treatment showed no significant differences (P>0.05) but the color and aroma showed signifi- cant differences (P<0.05). The conclusion of this study is that the response of the panelists to fresh post-pasteurized cow’s milk fortified with yellow sweet potato extract gives a yellowish color and sweet potato aroma. Panelists gave a favorable response to fresh post-pasteurized cow’s milk fortified with 5% yellow sweet potato extract and a pH value according to Indonesian National Standard (SNI).
 
 
Highlights
This study aims to determine the response of the panelists after pasteurization of fresh cow’s milk fortified with yellow sweet potato extract through sensory testing
Pengaruh Penambahan Jahe (Zingiber officinalle Roscoe) Dengan Level Yang Berbeda Terhadap Kualitas Organoleptik dan Aktivitas Antioksidan Susu Pasteurisasi
Summary
Tempat dan waktu penelitian Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana selama tiga bulan pada bulan Juni hingga Agustus 2020. Pembuatan susu sapi segar pasca pasteurisasi yang difortifikasi ekstrak ubi jalar kuning. Susu sapi segar dipasteurisasi sampai mencapai suhu 75°C dilanjutkan dengan fortifikasi ekstrak ubi jalar kuning yang telah dipersiapkan sesuai dengan perlakuan kemudian dipasteurisasi selama rentang waktu 15 menit (Sabil, 2015). Proses pembuatan susu sapi segar pasca pasteurisasi yang difortifikasi ekstrak ubi dapat dilihat pada Gambar 2.2. Bahan dan alat penelitian Bahan penelitian yang digunakan dalam penelitian berupa susu sapi segar sebanyak 8 Liter dan ubi jalar kuning sebanyak 600 gram. Bahan yang digunakan adalah aquades, ubi jalar kuning, susu sapi segar pasteurisasi, larutan buffer 4 dan 7. Analisis data Data respon panelis yang diperoleh dalam penelitian ini dianalisis dengan uji Kruskall Wallis dan apabila diantara perlakuan terdapat perbedaan nyata (P
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