Sensory Test of Chia Seed in Yoghurt with Ginger (Zingiber Officinale R) as Natural Preservative

Authors

  • Asyraf Huda MTsN 1 Banda Aceh
  • Nurmahni Harahap MTsN 1 Model Banda Aceh

DOI:

https://doi.org/10.63924/jsid.v5i2.71

Keywords:

Ginger, Yogurt, Chia seeds

Abstract

Yoghurt is a milk-processed product that is fermented using Bacillus bulgaricus and Bacterium thermophilus. The method of preparation is based on centuries of experience in placing naturally contaminated milk at high temperatures of about 40–50 °C. Yoghurt is a healthy drink made from fermented milk. The aim of this study was to identify and test the influence of adding chia seeds to fermented milk on physical or sensory properties such as texture, aroma, taste, and panel preference. This method of research is experimental. Researchers conduct experimental research to explore the consequences of their deliberate actions. The results of the analysis of milk (yoghurt) are the colour of the lk (yogurt), wh which has a percentage of SS=40% and S=40%, while TS=20%. Aroma in milk that has a percent of sebum is SS=30%, S=70%, and TS=0%. Texture in milks that have a percent sebum of S = 80%, S = 20%, and TS = 0%).

References

Adawiyah, D. R. (2021). Karakterisasi Serat Pangan, Kapasitas Pengikatan Air dan Kemampuan Emulsifikasi Biji Selasih dan Chia. Jurnal Mutu Pangan, Vol. 8(2): 63-69.

Alwani Hamad, W. A. (2017). Potensi Infusa Jahe (Zingiber officinale R) sebagai Bahan Pengawet Alami pada Tahu dan Daging Ayam Segar. Jurnal Aplikasi Teknologi Pangan, 6 (4): 177-183.

Asep Safaria, F. K. (Agustus 2016). Biji Chia: Karakteristik Gum dan Potensi Kesehatannya. PANGAN, Vol. 25 No.2: 137 - 146.

Azizi, A. (2023). People's Views on Stereotypes of Pidie and Padang Communities. Journal of Society Innovation and Development (JSID), 5(1), 101-115.

Cristina, G. (2024). The Acehnese Folklore and Social Behavior. JOURNAL OF ACEH STUDIES (JOAS), 1(1), 51-60.

DEWI SARI, A. N. (2021). Kandungan Zat Gizi, Fitokimia, dan Aktivitas Farmakologis pada Jahe (Zingiber officinale Rosc.): Review. Tropical Bioscience: Journal of Biological Science, Vol. 1, No. 2: 11-18.

Farikha Maharani, R. D. (Oktober, 2018). PELATIHAN PEMBUATAN YOGHURT DI KECAMATAN PEDURUNGAN. Abdimas Unwahas, Vol. 3 No. 2 5-9.

Ibrahi, A. (2024). The Teumatok Culture in Aceh Singkil. JOURNAL OF ACEH STUDIES (JOAS), 1(1), 1-8.

Maharani, F., & Ayuningtyas, R. D. (2018). Pelatihan Pembuatan Yoghurt Di Kecamatan Pedurungan Kota Semarang. Abdimas Unwahas, 3(2), 5–9. https://doi.org/10.31942/abd.v3i2.2495

Misbah, T. L. (2019). Intercultural Communication: Acculturation, Assimilation and Problems. Journal of Society Innovation and Development (JSID), 1(1), 16-20.

Munidar, F. (2024). The Acehnese Literature and Social Behavior. JOURNAL OF ACEH STUDIES (JOAS), 1(1), 31-40.

Paull, J. (2024). The Impact of Coffee Shops on Aceh's Economic Sustainability. JOURNAL OF ACEH STUDIES (JOAS), 1(1), 41-50.

Rahmadani, A. (2024). The Writing Culture of Scholars of The Aceh kingdom. JOURNAL OF ACEH STUDIES (JOAS), 1(1), 9-20.

Rahman, F. (2023). Caregiver's Interpersonal Communication Approach to The Elderly. Journal of Society Innovation and Development (JSID), 5(1), 116-123.

Rudi, D. A., Wijaya, T. S. I., & Murdani, T. (2021). Socio-Economic Correlation of Scavenger Community in Religious Life. Journal of Society Innovation and Development (JSID), 3(1), 16-20.

Zikrullah, M. (2023). GIS Implementation to Create a Map for Waste Container Sites in Banda Aceh, Indonesia. Journal of Society Innovation and Development (JSID), 4(2), 0011-00144.

Downloads

Published

2024-05-12

How to Cite

Huda, A., & Nurmahni Harahap. (2024). Sensory Test of Chia Seed in Yoghurt with Ginger (Zingiber Officinale R) as Natural Preservative. Journal of Society Innovation and Development, 5(2), 226–233. https://doi.org/10.63924/jsid.v5i2.71

Issue

Vol. 5 No. 2 (2024): Journal of Society Innovation and Development

Section

Articles

License

Copyright (c) 2024 Asyraf Huda, Nurmahni Harahap

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Most read articles by the same author(s)

1 2 > >>