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Improving The Quality of The Yoghurt With The Addition of Honey

Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY (2016)

Published
2016-07-13
Publisher
Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY
Language
eng

Abstract

Yoghurt is one of the functional food products with the potential to be developed and needed by the community. This research aimed to improve the quality of the yoghurt with theaddition of honey. The study employed Completely Randomized Design with four treatments: 2, 4, 6,8, and 10% honey levels. The data were analyzed by aoa folloed Dua’s Multiple RageTest if there were significantly effects. The results showed that the different honey levels gavesignificantly difference effect (P0.01) on the crude protein content, but not significant (P0.05) onPH. The highest adding (10%) of honey in yoghurt gave the best result with the crude protein of4.34% and PH at 4.0. The sensory evaluation result showed significant differences (P0.05) ontexture and aroma, but not significant (P0.05) on color and taste. Level of 10% of honey inclusionhad the highest overall acceptability score.Key Words: Yoghurt, Honey, Crude Protein, PH, Organoleptic Analyses

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Diyah Lestari YuliantiAffiliation unknown1
Tri Ida Wahyu KustyoriniAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/P-ISITAPFFS/oai, first harvested 30 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Improving The Quality of The Yoghurt With The Addition of Honey</dc:title>
	<dc:creator>Nugroho Krisnaningsih, Aju Tjatur</dc:creator>
	<dc:creator>Yulianti, D. L.</dc:creator>
	<dc:description xml:lang="en-US">Yoghurt is one of the functional food products with the potential to be developed and needed by the community. This research aimed to improve the quality of the yoghurt with theaddition of honey. The study employed Completely Randomized Design with four treatments: 2, 4, 6,8, and 10% honey levels. The data were analyzed by aoa folloed  Dua’s Multiple RageTest if there were significantly effects.  The results showed that the different honey levels gavesignificantly difference effect (P0.01) on the crude protein content, but not significant (P0.05) onPH. The highest adding (10%) of honey in yoghurt gave the best result with the crude protein of4.34% and PH at 4.0. The sensory evaluation result showed significant differences (P0.05) ontexture and aroma, but not significant (P0.05) on color and taste. Level of 10% of honey inclusionhad the highest overall acceptability score.Key Words: Yoghurt, Honey, Crude Protein, PH, Organoleptic Analyses</dc:description>
	<dc:publisher xml:lang="en-US">Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2016-07-13</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/P-ISITAPFFS/article/view/1154</dc:identifier>
	<dc:source xml:lang="en-US">Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY; PROCEEDING INTERNATIONAL SEMINAR</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/P-ISITAPFFS/article/view/1154/798</dc:relation>
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