Hedonic Quality Test Research Articles

PERANCANGAN PENGUJIAN PREFERENCE TEST, UJI HEDONIK DAN MUTU HEDONIK MENGGUNAKAN ALGORITMA RADIAL BASIS FUNCTION NETWORK

Wheat Bread producers are required to produce quality products and are liked by consumers. Increasing the quality of bread will certainly have an impact on sales to be generated. One of the efforts in improving the quality is by doing Hedonic test and Hedonic Quality test. This study aims to develop a system capable of providing an assessment of new products to be released on the market. Hedonic quality is used as a variable for assessing bread products with 4 variables, which include flavor, taste, appearance, and texture. While the hedonic test using six classes is very very like, very like, like, rather like, and do not like, then this result will be used as a class of Knowledge Based (KB). This research uses Radial Basis Function Network (RBFN) algorithm, yielding 98,8% accuracy with 10 fold testing technique. The final goal of the development of this system will create a system capable of providing an assessment of a wheat bread product.

The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics

Abstract— This research was conducted in two stages, first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness.
 Keywords— Agar, Natural Sweeteners, Rice Bran

Konsep Pengendalian Mutu Pada Pembuatan Permen Jelly Nenas (Ananas Comosus L.)

In the process of processing jelly candy pineapple requires supervision related to food safety and quality assurance. food quality control is one way to get safe and healthy products according to panelists' requests. The aim is to determine the effect of gelling agent on jelly pineapple candy products, to determine the process of making jelly pineapple candy by applying the concept of quality control, and knowing the level of product preference and quality from organoleptic testing. The method used is quantitative qualitative descriptive where the results of the analysis obtained will be described. The results obtained are gelatin is the best gelling agent in making pineapple jelly candy products. Control control point in the manufacture of jelly pineapple candy is the selection of raw materials, standard weighing material, processing temperature, and drying. The results of chemical analysis of pineapple jelly candy for water content of 15.30%, ash content 0.89%, protein content 1.49%, carbohydrate 82.03%, crude fat 0.79%, fiber 1.25%, and vit C 13.10 mg / 100 g sample. Microbiological analysis, there are 1.3x10-3 colonies / g and E.coli bacteria analysis is <3 APM / g. The results of organoleptic analysis from the level of preference of panelists in pineapple candy are rather like the color, aroma, taste, while liking the texture. The hedonic quality test for pineapple candy is rather not bright yellow in color, chewy and elastic in texture, slightly pineapple-flavored, and sweet. The results of chemical and microbiological analysis are in accordance with SNI for jelly candy, while organoleptic tests require modification to get the best product according to consumer demand.

Effect of green okra and strawberry ratio on antioxidant activity, total phenolic content, and organoleptic properties of jelly drink

Okra (Abelmoschus esculentus L.) is a flowering plant which contain vitamin A and antioxidant in its pods. Vitamin A and antioxidant are good for the eyes and cancer prevention. The objective of this study was to study the effect of green okra and strawberry ratio on antioxidant activity, total phenolic content, and organoleptic properties of jelly drink. This study was conducted on April until June 2017 in Community Nutrition Department Laboratories. Jelly drink was made with five formulas based on the ratio of green okra and strawberry concentrates, such as F1 (100:0), F2 (80:20), F3 (70:30), F4 (60:40), and F5 (50:50). The gelling agent used was carrageenan and konjac combination. Chemical analysis such as antioxidant activity and total phenolic content was analyzed using DPPH method and folin-ciocalteau method. The organoleptic test consisted of hedonic test and hedonic quality test. This jelly drink has antioxidant activity values range from 0.557-1.056 mg AEAC/100g. Total phenolic content of jelly drink was about 20.84-31.17 mg GAE/100g. Green okra and strawberry ratios has a significant effect on the value of antioxidant activity but not on the total phenolic content. Organoleptic showed that the difference of green okra and strawberry ratios significantly affect the panellist acceptance on color and aroma attributes on hedonic test, and color, taste, and aftertaste attributes on hedonic quality test.

PERBANDINGAN FORMULA ENTERAL RENDAH LEMAK BERBASIS TEPUNG EDAMAME DENGAN FORMULA KOMERSIAL RENDAH LEMAK

Dyslipidemia leads to atherosclerosis which is a risk factor for cardiovascular diseases. Edamame contains omega-3 fatty acids and phytochemical components such as isoflavones, sterols and saponins, and also high in fiber content. Edamame has been proved to have ability to decrease LDL cholesterol level. This research aims to analyze the comparison of edamame flour based low fat enteral formula with commercial low fat formula. This was a descriptive comparatif research design. Data collection was done by doing calculations on nutrient content and bioavailability protein, also organoleptic quality of low fat enteral formula with edamame flour substitution. The result showed that fat content of modified formula was 26.4% of total energy requirement and the value had met dietary requirement for dyslipidemia diet which is not more than <30% of total energy requirement. Type of fat in this formula largely contans unsaturated fats derived from omega-3 fatty acids of soy edamame and omega-9 fatty acids from olive oil. The value of protein bioavailability which was shown from Amino Acid Score was 32.18, Theoretical Digestibility was 89.27, Net Protein Utilization was 28.73, Protein Worth of Eggs was 16.77, and Protein Eficiency Ratio was 4.51. The result of hedonic quality test showed that the color of low fat enteral formula with edamame flour substitution was light brown, the taste was sweet, the smell was typical edamame aroma, and had liquid consistency. Based on the comparison of commercial enteral formula with non-commercial enteral formula based on edamame flour, it can be concluded that edamame based flour enteral formula can be recommended as a non-commercial enteral formula for patients with dyslipidemia replacing commercial formula.

Perbaikan Kualitas dan Dekontaminasi Mikroba Kedelai Edamame Dengan Teknik Ozonated Water

Quality, contamination of microorganisms and pesticide residues is a major requirement in edamame export trade. Ozonated water technique is expected to replace the use of chlorine in suppressing microorganism contamination and maintaining quality. Research objectives: a) To determine the effect of various conditions of ozone concentration on quality and contamination of microorganisms on edamame soybeans, b) Comparing the effectiveness of Ozonated Water technique with chlorination, and c) Obtain optimal Ozonated Water method in maintaining quality and eliminating contaminants of microorganisms. The research method used CFRD with 2 Factors ie Factor A of ozone concentration (0, 3, 6 and 9 ppm) and Factor B is Chlorine concentration (0, 100 and 175 ppm) repeated 3 times. The statistical analysis used the Analysis of Variance with the F test and the further difference statistical test of a) the organoleptic quality with Hedonic test includes color, aroma, sweet taste and Hedonic Quality Test for Foreign Odor b) microbiological examination (Total Plate Count). The results are: a) Ozone and chlorine treatment can reduce the total content of edamame microorganisms compared to control, and ozone treatment is more effective in reducing total microbial than chlorine; b) Ozone or Chlorine treatment has no effect on hedonic color and sweetness value in edamame; and c) Ozone treatment may decrease the value of edamame aroma compared with chlorine control and treatment, although in fact Ozone treatment does not contribute to foreign odors or chemical odors to edamame. The conclusion of Ozonated water technique can significantly decrease microorganisms  contamination and maintain the color quality, sweet taste and donate foreign odors in edamame. Keywords— Ozonated Water, Chlorine , Edamame, Microorganisme

Development of Jam Product from Peel and Flesh of Dragon Fruit as High Antioxidant Snack

<em>This study aims to determine the effect of different proportion of peel and flesh red dragon fruit of the jam to organoleptic test, to obtain the results of analysis of chemical properties and physical properties of jam, and also the selected formula. This research used experimental method by using Randomized Design. The organoleptic test was then analyzed using Kruskal Wallis and Mann-Whitney method. The result showed that proportion of peel and flesh of red dragon fruit has significant test (p<0,005) on hedonic quality test of color, texture, taste, aftertaste and hedonic test of flavor and taste. Based on the hedonic test, water content, carbohydrate content, antioxidant capacity, total flavonoid, and viscosity of the selected formula were F3 (peel (70 g) and flesh (30g)), with water content (30,95%), ash content (0,27%), protein content (0,65%), fat content (0,20%), carbohydrate content (67,93%), antioxidant capacity (164,79 mg AEAC), total flavonoid (0,430 mg/g), viscosity (1333,67 cP) and polish (15,5 cm).</em>

PENGARUH SUBSTITUSI SARI KACANG KOMAK (LABLAB PURPUREUS (L.) SWEET) DAN SUSU SKIM TERHADAP SIFAT ORGANOLEPTIK, NILAI PH, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT KACANG KOMAK

Lablab bean has potential as alternative food subtituteof soybean Lablab Bean has nutrients content which is not much different, but fatcontent is much lower than soybean. Yogurt is milk fermented by the lactic acid bacteria Streptococcus thermophilusand Lactobacillus bulgaricusthat tranformmilk sugar (lactose) into lactic acid to obtain acidity, smell, and specifi c fl avor. The aim of this research was to study the effect of substitution of lablab bean milk and skim milk to organoleptic properties, pH value, and the total of lactic acid bacteria (LAB). The Experimental design was appliedusing completely randomized design with 30 untrained panelists. The research conducted in three treatments with two repetitions. The data collected are total LAB and pH value. The organoleptic properties test used was hedonic quality test with one repitition. The pH value was measured using an electronic pH meter. The total of LAB was measuredusing Man Rogosa and Sharpe (MRS) media. The level of lactic acid was measured using acidity test. The treatment applied was the effect of substitution of lablab bean milk 92%, 95%, and 96,5%, and skim milk 8%, 5%, and 3,5%. Data were analyzed with Anova, Kruskal Wallis, Duncan Multi Range with signifi cance level p < 0,05. The result showedthat organoleptic properties ofsubstituion 92:8 is closer to the expected quality ofyoghurt with the lowest pH value, and the highest pH value is substitution96,5 :3,5. The measurement results of the total LAB and lactic acid levels showed the substitution 92:8 has the highest value and the substitution of 96,5:3,5 has the lowest value. The result of Microscopic on Gram staining showed that Streptococcus thermopillus and Lactobacillus bulgaricus bacteria were found in lablab beans yoghurt. This result indicates that the lablab bean can be potentially used as the main material to make yoghurt.

PENGARUH PENGGUNAAN BUBUK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP SIFAT ORGANOLEPTIK BAKSO DAGING KAMBING

THE UTILIZATION OF RED GINGER POWDER (Zingiber officinale var. Rubrum) ON ORGANOLEPTIC CHARACTERISTIC OF MUTTON MEATBALLS. This study was conducted to evaluate the utilization of red ginger powder on the organoleptic characteristic of mutton meatballs. The materials used were fresh mutton meat on the hamstrings, tapioca flour, salt, flavoring, garlic, pepper, red ginger powder, ice cubes and processing equipment tools. The experimental design used in this study was a Completely Randomized Design of five treatments with 30 replications. The treatment was 300 g of meat and 0 g red ginger powder (R0), 300 g of meat and 1.5 g red ginger powder (R1), 300 g of meat and 3.0 g red ginger powder (R2), 300 g of meat and 4.5 g red ginger powder (R3), and 300 g of meat and 6 g red ginger powder (R4). Organoleptic testing performed was using the hedonic quality test. The variables measured consisted of color, flavor, taste and elasticity of meatballs. Determination of the average difference among treatments was done by Tukey (HSD) test. The results showed that the treatments affected significantly on flavor and taste. However, treatments did not affect significantly on color and elasticity of meatballs. The use of 3g red ginger powder could provide acceptance levels on organoleptic characteristic of mutton meatballs. Keywords: Mutton meat, red ginger, Meatballs

Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas

Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter.Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent.Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score.Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p>0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic.Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.

Organoleptic Test Patisserie Product Based on Consumer Preference

The main objective of this research was to produce innovative patisserie product based on consumers’ preferences through organoleptic test. This research was conducted in several stages, namely: preparation phase, organoleptic test phase, and nutritional analysis. The making of patisserie product was done by considering the Segmentation of Consumer Behavior (Behavioristic Segmentation). Preparation phase was the making of product formulation. The determination of selected formula was based on experiment and organoleptic test i.e. hedonic quality test using semi-trained panelists. The next stage was to conduct organoleptic analysis i.e. hedonic quality organoleptic test to the flavor, serving and packaging of the patisserie product. The last step was to analyze the nutrition of the product. This research was an experimental research conducted at the Culinary Arts Laboratory, involving 14 panelists. In this study we used some instruments that was required to collect the research data. The result of this research was the finding of the patisserie product formula i.e. innovative product Cream Puff Nori, Spinach and Salmon. Based on the approach which we used i.e. the organoleptic test, we got result that at the final stage of organoleptic test, Choux paste product was rated as follows: 46.2% of the panelists stated that it was very delicious and 46.2% stated that the flavor of choux paste both content and skin was delicious, and only 7.7% stated that the flavor of choux paste was less delicious. As for the appearance, 38.5% of the panelists stated that the choux paste had a very good appearance and 53.8% stated it had good appearance. Only 7.7% stated that it had less good appearance. Thus the appearance of choux paste was considered better. The packaging was considered very attractive by 30.8% of the panelists and was considered attractive by 46.2% of the panelists. While 23% of the panelists considered the packaging less attractive. Nutritional value of one recipe formula contained energy 2064.8 Kal, 124.13 g protein, 57.13 g of fat and 198.5 g carbohydrate (32 pieces of choux paste).

Pengaruh Suhu dan Lama Perendaman dalam Air Dingin pada Praperebusan Terhadap Kualitas Bakso Ikan Patin (Pangasius pangasius)

This research studied about the effect of temperature and immersion time in cold water to the quality of catfish (Pangasius pangasius) meatball. This study used a factorial randomized block design models with two factors that were the temperature of water immersion (4 °C, 16 °C, 26 °C) and the immersion time (5, 15) minute. Each treatmens were repeated twice. Parameters observed were chemical analysis that includes moisture content, fat content, protein content and physical analysis that includes the gel strength, expressible moisture, microstructure and sensory analysis in the form of hedonic quality test. The results showed that the treatment temperature and immersion time significantly (p<0.05) affected the water content, gel strength, expressible moisture and sensory, while the levels of protein and fat were not significant. Based on microstructural observations using a SEM (Scanning Electron Microscope) show the structural differences between the samples treated and treated not. The best treatment is the treatment temperature of 4 °C and immersion time of 5 minutes.

SIFAT ORGANOLEPTIK HARD CANDY SUSU DENGAN JENIS GULA BERBEDA

Hard candy is non-crystalline candy which is cooked with high temperature. This research aim is to find out the quality of organoleptic. Data was analyzed using variance investigation and DMRT. There was a real difference from hedonic quality test results. The result from hedonic test showed that hard candy milk with sugar cane was preferred flavor, the preferred color was hard candy milk with palm sugar, preferred texture was sugar cane, preferred clarity was palm sugar. Different kind of sugar will produce hard candy milk with real difference of flavor, color, texture and clarity. It is influenced by differences in the amount of sucrose and ash content on any kind of sugar.

Pemanfaatan Surimi Ikan Nila (Oreochromis niloticus) dengan Penambahan Tepung Rumput Laut (Kappaphycus alvarezii) sebagai Bahan Baku Pempek

The purpose of this research was to determine formulation pempek made from surimi with the addition seaweed flour as raw material that give the best characteristics and quality of pempek. The design was completely randomized design with different rasio of surimi that have been added seaweed powder (3%) and tapioca. Each treatment was repeated 3 times. Parameters observed were chemical analysis (water content, ash content, protein content, fat content, carbohydrate content, and fiber content), physical analysis (whitenees, gel strength), and sensory analysis (hedonic quality test). According to research that was conducted, A2 treatment (formulation pempek with surimi and tapioca ratio 2:2) was the best treatment based on chemical parameters (water content 56.38%, ash content 1.68%, 0.35% fat content, protein content 1, 83%, the levels of carbohydrates by difference 39.75%), physical (whiteness 72.46%, gel strength 501.53%) and sensory (appearance 4.8, the color of 4.76, texture 4.84, aroma 3.68, and taste 4.24).

Kandungan gizi dan Organoleptik Sie Reuboh dengan Penambahan Cuka Aren (Arenga pinnata) dan Daun Jeruk Purut (Citrus hystrix) pada Konsentrasi yang Berbeda

This research aimed to study and evaluate the nutritional composition of sie reuboh treated with different concentrations of palm vinegar (Arenga pinnata) and kaffir lime leaves (Citrus hystrix) addition. The four treatments for sie reuboh were P0 (0 mL palm vinegar and 0 kaffir lime leaves), P1 (100 mL palm vinegar and 10 kaffir lime leaves, P2 (100 mL palm vinegar and 10 kaffir lime leaves). The parametes are nutrition content (water content, ash content, fat content, protein content and carbohydrates content) and organoleptic (hedonic qualiy test and hedonic test). The result showed that different concentrations of palm vinegar and kaffir lime leaves addition significantly affected (p<0.05) ash content and carbohydrates content of sie reuboh. Ash content in this study ranged from 3.11 % to 2.43 % and carbohydrates content ranged 3.89 % to 5.59 %. The result of organoleptic showed that were significantly affected (p<0.05) on hedonic quality test (flavor of palm vinegar, flavour kaffir lime leaves and taste). The value of palm vinegar flavor has 3.17 to 3.83, the value of kaffir lime leaves has 3.00 to 3.57 and the taste value has 3.30 to 3.77. Different level of palm vinegar and kaffir lime leaves not affected at moisture content, protein content, fat content, hedonic quality (color and tenderness) and hedonic (color, flavor, taste, tenderness and overall appearance).

PENGARUH SUHU PEMASAKAN NIRA DAN KECEPATAN PENGADUKAN TERHADAP KUALITAS GULA MERAH TEBU

Research of the effect of cooking temperature and stirring speed on the quality of brown sugar cane were processed by vacuum vertical evaporator have been done. Brown sugar cane produced from purified green cane juice. The purification was done with addition of Ca(OH)2. Pure juice cooked with cooking temperature of 60, 70, and 80 oC, and the stirring speed of 200 and 250 rpm. Brown sugar cane was analyzed for color, moisture content, ash content, sucrose, and organoleptic test (hedonic quality test for color, flavor, and texture of hardness). The results showed that the higher of cooking temperature, the better the quality of color, flavor, and hardness brown sugar cane produced. While the higher stirring speed, lower moisture content of brown sugar, so the hardness of brown sugar was better. Besides effect of cooking temperature and stirring speed, quality of brown sugar cane was affected by the quality of cane juice and juice purification process. Good quality of cane juice will produce high yield, low moisture content, high sucrose, and good color, flavor, and hardness. The best result was obtained on brown sugar cane produced by cooking temperature of 70 oC and stirring speed of 250 rpm, which was obtained yield of 8.23%, sucrose of 75.37%, hardness of 4.52 kg/cm2, bright and high color intensity of brown sugar cane. Keywords: cane sugar, vacuum evaporator, brown sugar, stirring, cooking temperature

PENGARUH PERBEDAAN SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK IKAN ASIN SEPAT SIAM (Trichogaster pectoralis) DENGAN MENGGUNAKAN OVEN

The researce objective was to the effect of different drying temperatures and times on the characteristics of fish salted Siamese gourami (Trichogaster pectoralis) using oven. This research was conducted on October until November 2012 in the Fishery Processing Technology Laboratory, Faculty of Agriculture and Bioproses Laboratory, Faculty of Engineering, Sriwijaya University of Indralaya. The research used Factorial Randomized Completely Block design with 3 difference drying temperature and 5 difference time then 2 replicated. The treatment of temperature (50oC, 60oC and 70oC) and time (0, 6, 12, 18 and 24 hours). Parameters observed were moisture content, ash content, fat content, protein content, carbohydrate content, hedonic quality test : appearance, aroma, flavor and texture. The results showed that the difference drying temperature and drying time was significant on moisture content, ash content, fat content, protein content, carbohydrate content, hedonic quality test : appearance, aroma, flavor and texture. Interaction of kinds of different drying temperatures and times had significant effect on moisture content, ash content, protein content and carbohydrate content. The best treatment was combination of T3t2 with oven temperature 70°C for 12 hours with moisture content 39.05%, ash content 6.85%, protein content 42.41 %, fat content 10.22%, carbohydrate content 1.66%, appearance 7.8, aroma 7.08, and flavor 7.08 and texture 7.82

KARAKTERISTIK DAN MUTU TEH BUNGA LOTUS (Nelumbo nucifera)

The objective of this research was to determine the characteristics and quality of lotus flower tea. The research was designed as Factorial Completely Randomized designed with two factors and three replicates. The first factor was the process method (with and without enzymatic oxidation) and the second factor was withering time (8 and 10 hours). There parameters were the water content, ash content, antioxidant activity and tannin content, colour measurement, yield measurement and hedonic quality test by tea taster inclue ALI (appearance, liquor and infusion leaf). The best result were showed in the O0T1 treatment with water content 9.65%, antioxidant activity 32.19%, tannin 152.73ppm, lightness 48.63%, chroma 7.36%, hue 69.77% dan yield 25.88%. The best result of analysis quality and sensory showed in the O1T1 treatment with score 47 and medium quality.

CHARACTERISTICS OF PROBIOTIC KOUMISS FROM GOAT MILK WITH ADDITION OF ROSELLE EXTRACT (Hibiscus Sabdariffa Linn)

Goat milk and roselle (Hibiscus sabdariffa Linn) are food ingredients with health functionalproperties. This research used Lactobacillus acidophilus RRAM-01 and Lactococcus lactis RRAM-01which had been proven as probiotic, and Saccharomyces cereviceae. Saccharomyces cereviseae wasused to produce specific flavor components in koumiss (bacterial fermentation product). The objectiveof this research was to study the characteristics of goat milk probiotic koumiss added that with roselleextract. The results showed that the addition of different concentration of roselle extract (0%, 0.5%, and1%) in the goat milk probiotic koumiss had no effect on chemical and microbiological characteristics ofkoumiss. Goat milk processed into koumiss had ability to suppress the growth of coliform and hadstrong inhibition activity against Escherichia coli ATCC 25922 as tested by agar diffusion test.Microbiological analysis used in this research was the pour plate method. Population of lactic acidbacteria indicated that the product fulfilled standards as probiotics koumiss (1011 cfu/mL), coliform wasnot detected in the products, therefore the products met the criteria of The National Agency of Drug andFood Control (NA-DFC) as probiotic functional food. Sensory evaluation was conducted by usinghedonic quality test. Based on the hedonic quality test, addition of different concentrations of roselleextract increased the intensity of red color and koumiss viscosity, but had no effect to the aroma andsourness of koumiss.

FORMULASI PRODUK SUSU FERMENTASI KERING DENGAN PENAMBAHAN BAKTERI PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum

Fermented milk is a healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products as a functional food with a viable long shelf life needs to be developed. The purpose of this study was to formulate a dried fermented milk product using probiotic bacterias. The experimental design study was a complete random design with 4 treatments using different lactic acid bacteria (LAB): A1 (Streptococcus lactis: 0.5%); A2 (Streptococcus lactis: 0.25% and Lactobacillus casei: 0.25%); A3 (Streptococcus lactis: 0.25%, Lactobacillus bulgaricus: 0.125%, Streptococcus thermophiles: 0.125%); and A4 (Streptococcus lactis: 0.25% and Bifidobacterium longum: 0.25%). The highest level of hardness was A2 product and the highest level of tenderness is A1 product. Results of proximate analysis showed that dried fermented milk products had high levels of the protein, calcium, and phosphorus. Microbiological test results showed that the amount of lactic acid bacteria (BAL) in dried fermented milk products were eligible based on CODEX: 243 (2003). Statictical analysis using ANOVA in the hedonic quality test showed that the treatments were significantly different (p 0.05) on the attributes of color, aroma, hardness, and flavor except texture.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;