Abstract
This study aims to determine the effect of pasteurization treatment and the concentration of seaweed carrageenan extract on the organoleptic value of liquid coconut milk and the effect of the selected pasteurization treatment and the concentration of seaweed carrageenan extract on the physical and chemical values of liquid coconut milk. consists of the first factors P0 (Ordinary Coconut Milk), P1 (Temperature 65oC: 30 minutes), P1 (Temperature 65oC: 30 Minutes), P1 (Temperature 65oC: 30 Minutes), P2 (Temperature 75oC: 25 minutes), P2 (Temperature 75oC: 25 minutes), P2 (Temperature 75oC: 25 minutes) the second factor K1 (0,50% rage), K2 (0,75% susceptibility), K3 (100% rage). The data were analyzed using Analysis of Variance (ANOVA), if it had a significant effect, it was continued with the Duncan Multiple Range Test (DMRT) with a level of 0,05. The results showed that the selected treatment was P2K1 with color 4,17 (Like), Taste 3,83 (Like), Aroma 3,77 (Like), Thickness 3,93 (Like). Viscosity 1,82, fat content 23,33, Protein content 4,75 and emulsion 8,13.
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Schedule a callMore From: Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences)
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