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PENGARUH PASTEURISASI DAN PENAMBAHAN EKSTRAK KERAGENAN RUMPUT LAUT (Eucheuma spinosum) TERHADAP KARATERISTIK ORGANOLEPTIK FISIKOKIMIA SANTAN

Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences) · Vol. 2 No. 2 (2022)

DOI
10.56189/jagris.v2i2.27578
ISSN
2338-7882
Published
2022-05-31
Publisher
Fakultas Pertanian Univeritas Halu Oleo
Language
eng

Abstract

This study aims to determine the effect of pasteurization treatment and the concentration of seaweed carrageenan extract on the organoleptic value of liquid coconut milk and the effect of the selected pasteurization treatment and the concentration of seaweed carrageenan extract on the physical and chemical values of liquid coconut milk. consists of the first factors P0 (Ordinary Coconut Milk), P1 (Temperature 65oC: 30 minutes), P1 (Temperature 65oC: 30 Minutes), P1 (Temperature 65oC: 30 Minutes), P2 (Temperature 75oC: 25 minutes), P2 (Temperature 75oC: 25 minutes), P2 (Temperature 75oC: 25 minutes) the second factor K1 (0,50% rage), K2 (0,75% susceptibility), K3 (100% rage). The data were analyzed using Analysis of Variance (ANOVA), if it had a significant effect, it was continued with the Duncan Multiple Range Test (DMRT) with a level of 0,05. The results showed that the selected treatment was P2K1 with color 4,17 (Like), Taste 3,83 (Like), Aroma 3,77 (Like), Thickness 3,93 (Like). Viscosity 1,82, fat content 23,33, Protein content 4,75 and emulsion 8,13.

Collaboration network of the authors

40 authors · 124 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Muhammadiyah Buton
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Tamrin TamrinUniversitas Halu Oleo15
Ansharullah AnsharullahUniversitas Halu Oleo9
SRI WAHYUNIAffiliation unknown6
LA KARIMUNAUniversitas Halu Oleo5
SRI REJEKIUniversitas Halu Oleo4
Muhammad Zakir MuzakkarAffiliation unknown4
Muhammad Syukri SadimantaraUniversitas Halu Oleo4
Abdu Rahman BacoAffiliation unknown3
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
Kobajashi Togo IsamuAffiliation unknown3
RH Fitri FaradillaAffiliation unknown3
La RiandaAffiliation unknown2
Djukrana WahabAffiliation unknown2
Sakir SakirAffiliation unknown2
Nur AsyikUniversitas Halu Oleo2
Muhammad Amrullah PagalaUniversitas Halu Oleo2
Wa Ode RatnaUniversitas Halu Oleo1
GEDE AGUS SANJAYAUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
Saidin SaidinUniversitas Halu Oleo1
Asrul JayaUniversitas Halu Oleo1
H. Abdu Rahman BacoAffiliation unknown1
Hamrin HamrinAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Mizan Reski ArsandiAffiliation unknown1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
Wayan SomayasaAffiliation unknown1
La PimpiAffiliation unknown1
Karmila DawistaAffiliation unknown1
Tresia NataliaAffiliation unknown1
Sukma SukmaUniversitas Muhammadiyah Buton1
Wulandari WulandariAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Jumadin JumadinAffiliation unknown1
Iin WidiastutiAffiliation unknown1
Dita Puspita AyuAffiliation 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/jagris/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">PENGARUH PASTEURISASI DAN PENAMBAHAN EKSTRAK KERAGENAN RUMPUT LAUT (Eucheuma spinosum) TERHADAP KARATERISTIK ORGANOLEPTIK FISIKOKIMIA SANTAN</dc:title>
	<dc:creator>NURHALIZA, NURHALIZA</dc:creator>
	<dc:creator>HERMANTO, HERMANTO</dc:creator>
	<dc:creator>MARIANI, MARIANI</dc:creator>
	<dc:description xml:lang="en-US">This study aims to determine the effect of pasteurization treatment and the concentration of seaweed carrageenan extract on the organoleptic value of liquid coconut milk and the effect of the selected pasteurization treatment and the concentration of seaweed carrageenan extract on the physical and chemical values of liquid coconut milk. consists of the first factors P0 (Ordinary Coconut Milk), P1 (Temperature 65oC: 30 minutes), P1 (Temperature 65oC: 30 Minutes), P1 (Temperature 65oC: 30 Minutes), P2 (Temperature 75oC: 25 minutes), P2 (Temperature 75oC: 25 minutes), P2 (Temperature 75oC: 25 minutes) the second factor K1 (0,50% rage), K2 (0,75% susceptibility), K3 (100% rage). The data were analyzed using Analysis of Variance (ANOVA), if it had a significant effect, it was continued with the Duncan Multiple Range Test (DMRT) with a level of 0,05. The results showed that the selected treatment was P2K1 with color 4,17 (Like), Taste 3,83 (Like), Aroma 3,77 (Like), Thickness 3,93 (Like). Viscosity 1,82, fat content 23,33, Protein content 4,75 and emulsion 8,13.</dc:description>
	<dc:publisher xml:lang="en-US">Fakultas Pertanian Univeritas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-05-31</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/jagris/article/view/27578</dc:identifier>
	<dc:identifier>10.56189/jagris.v2i2.27578</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences); Vol 2, No 2 (2022): MEI 2022</dc:source>
	<dc:source>2338-7882</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jagris/article/view/27578/16169</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences)</dc:rights>
</oai_dc:dc>