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<http://digilib.unila.ac.id/id/eprint/89902> <http://purl.org/dc/terms/title> "KUALITAS ORGANOLEPTIK YOGHURT SUSU KAMBING DENGAN\r\nPENAMBAHAN KAYU MANIS (Cinnamomum verum)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/89902> <http://purl.org/ontology/bibo/abstract> "Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak kayu\r\nmanis (Cinnamomum verum) terhadap kualitas organoleptik yoghurt susu\r\nkambing yang meliputi warna, aroma, tekstur, rasa, dan daya suka. Penelitian ini\r\ndilaksanakan pada bulan Februari--Maret 2025 yang bertempat di Laboratorium\r\nProduksi Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung.\r\nsedangkan pembuatan ekstrak kayu manis dilakukan di Laboratorium Analisis,\r\nJurusan Perkebunan, Politeknik Negeri Lampung. Penelitian ini menggunakan\r\nRancangan Acak Lengkap (RAL) dengan empat perlakuan: tanpa kayu manis\r\n(P0), serta penambahan kayu manis masing-masing 0,1% (P1), 0,2% (P2), dan\r\n0,3% (P3), dengan 28 panelis sebagai ulangan. Uji organoleptik dilakukan\r\nmenggunakan skala Likert 1--5 dan dianalisis dengan uji Kruskal-Wallis serta\r\ndilanjutkan dengan uji Mann-Whitney. Hasil penelitian menunjukkan bahwa\r\npenambahan ekstrak kayu manis berpengaruh nyata (P<0,05) terhadap semua\r\nparameter organoleptik. Konsentrasi yang masih bisa diterima panelis ditemukan\r\npada perlakuan P1 (0,1%) berdasarkan warna (agak putih kecoklatan, aroma\r\n(sedikit beraroma kayu manis), tekstur (sedikit kental), dan rasa (sedikit berasa\r\nkayu manis). Dengan demikian, penambahan ekstrak kayu manis sebesar 0,1%\r\nmampu meningkatkan kualitas organoleptik yoghurt susu kambing dan berpotensi\r\nmeningkatkan penerimaan konsumen terhadap produk ini.\r\nKata kunci: aroma, kayu manis, organoleptik, tekstur, yoghurt susu kambing,\r\n\r\nThis study aims to determine the effect of adding cinnamon extract\r\n(Cinnamomum verum) on the organoleptic quality of goat milk yogurt including\r\ncolor, aroma, texture, taste, and liking. This study was conducted in February--\r\nMarch 2025 at the Animal Production Laboratory, Department of Animal\r\nHusbandry, Faculty of Agriculture, University of Lampung. while the manufacture\r\nof cinnamon extract was carried out at the Analysis Laboratory, Department of\r\nPlantation, Lampung State Polytechnic. This study used a Completely\r\nRandomized Design (CRD) with four treatments: without cinnamon (P0), and the\r\naddition of cinnamon of 0.1% (P1), 0.2% (P2), and 0.3% (P3), with 28 panelists\r\nas replications. Organoleptic tests were carried out using a Likert scale of 1--5 and\r\nanalyzed by the Kruskal-Wallis test and continued with the Mann-Whitney test.\r\nThe results showed that the addition of cinnamon extract had a significant effect\r\n(P <0.05) on all organoleptic parameters. The concentration that was still\r\nacceptable to the panelists was found in treatment P1 (0.1%) based on color\r\n(slightly brownish white), aroma (slightly cinnamon-scented), texture (slightly\r\nthick), and taste (slightly cinnamon-flavored). Thus, the addition of 0.1%\r\ncinnamon extract can improve the organoleptic quality of goat milk yogurt and\r\nhas the potential to increase consumer acceptance of this product.\r\nKeywords: aroma, cinnamon, goat milk yoghurt,organoleptic, texture."^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/document/2415402> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
<http://digilib.unila.ac.id/id/document/2415402> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
<http://digilib.unila.ac.id/id/document/2415402> <http://eprints.org/relation/islightboxThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
<http://digilib.unila.ac.id/id/eprint/89902> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/2415403> .
<http://digilib.unila.ac.id/id/document/2415403> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
<http://digilib.unila.ac.id/id/document/2415403> <http://www.w3.org/2000/01/rdf-schema#label> "KUALITAS ORGANOLEPTIK YOGHURT SUSU KAMBING DENGAN\r\nPENAMBAHAN KAYU MANIS (Cinnamomum verum) (Other)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/document/2415403> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
<http://digilib.unila.ac.id/id/document/2415403> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
<http://digilib.unila.ac.id/id/document/2415403> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
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<http://digilib.unila.ac.id/id/document/2415404> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
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<http://digilib.unila.ac.id/id/document/2415404> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
<http://digilib.unila.ac.id/id/document/2415404> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
<http://digilib.unila.ac.id/id/document/2415404> <http://eprints.org/relation/ismediumThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
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<http://digilib.unila.ac.id/id/document/2415405> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
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<http://digilib.unila.ac.id/id/document/2415405> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
<http://digilib.unila.ac.id/id/document/2415405> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2415393> .
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<http://digilib.unila.ac.id/id/document/2415406> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2415392> .
<http://digilib.unila.ac.id/id/document/2415406> <http://eprints.org/relation/islightboxThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2415392> .
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<http://digilib.unila.ac.id/id/document/2415407> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2415392> .
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<http://digilib.unila.ac.id/id/document/2415407> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/89902/16/preview.jpg> .
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<http://digilib.unila.ac.id/id/document/2415409> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2415392> .
<http://digilib.unila.ac.id/id/document/2415409> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2415392> .
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<http://digilib.unila.ac.id/id/document/2415409> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/89902/18/small.jpg> .
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<http://digilib.unila.ac.id/id/subject/630> <http://www.w3.org/2004/02/skos/core#prefLabel> "630 Pertanian dan teknologi yang berkaitan" .
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