@article{Chairunnisa_Putranto_Lepa_1, title={KARAKTERISTIK PRODUK FERMENTASI DARI BAHAN BAKU KOMBINASI SUSU KAMBING DENGAN EKSTRAK KEDELAI, EKSTRAK JAGUNG, ATAU SANTAN KELAPA [Characterization of Fermented Products Made From Caprine Milk in Combination with Soy Extract, Corn Extract or Coconut Extra}, volume={21}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/2473}, abstractNote={<p><em>The aim of this study was to determine the</em><em> best combination </em><em> </em><em>of </em><em>caprine milk with soy extract, corn extract, </em><em>or</em><em> coconut extract</em><em> in the production of flavored </em><em>fermented</em><em> milk</em><em> products</em><em>. Products were analyzed for </em><em>the lactic acid content, crude protein, viscosity and also  organoleptic </em><em>properties</em><em> (color, texsture, flavour, overall acceptance). This study </em><em>was performed by</em><em> a Completely Randomized Design with four kind of treatments</em><em>, i.e.</em><em>caprine,</em><em> </em><em>caprine milk in</em><em> combination </em><em>with</em><em>  soy extract</em><em>,</em><em> corn extra</em><em>ct, or</em><em> coconut extract</em><em> with</em><em> five replications. The </em><em>result indicated that the</em><em> caprine milk </em><em>in combination </em><em>with soy extract </em><em>resulted </em><em>an acceptable</em><em> flavored </em><em> fermented</em><em> milk</em><em> product </em><em>containing 0.78% lactic acid, </em><em>6.62%</em><em> crude protein</em><em>, </em><em>and had a </em><em>viscosity </em><em>of </em><em> 2120 </em><em>centipoise</em><em>. </em><em>T</em><em>he texture </em><em>of the most liked flavoured fermented milk product </em><em> </em><em>was</em><em> viscous</em><em> to most viscous</em><em>, and the flavour </em><em>was</em><em> slightly sour to sour.</em></p&gt;}, number={1}, journal={Jurnal Teknologi dan Industri Pangan}, author={Chairunnisa, Hartati and PutrantoWendry Setiyadi and LepaStefanus Jemianus}, year={1}, month={1}, pages={91} }