添加不同水平结晶椰子糖对红龙果酸奶总固形物和色泽的影响

S. Anwar, Siti Rahmawati Zulaikhah, A. H. Sidhi
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摘要

本研究的目的是确定添加不同水平的结晶椰子糖对红龙果酸奶的总固形物和颜色的影响。本研究采用完全随机设计(CRD)的实验方法,4个处理,5个重复。本研究采用的处理分别为添加0%、5%、10%和15% (w/v)的椰子糖。观察到的变量是总溶解固形物和颜色,包括亮度(L*)、绿红色(a*)和蓝黄色(b*)。结果表明,所有处理对酸奶的总溶解固形物和酸奶的颜色都有影响。结晶椰子糖添加量为15%时,总固形物最高,为18.38°Brix;添加量为0%时,总固形物最低,为8.02°Brix。酸奶颜色的亮度(L*)在添加15%晶体椰子糖时最低,晶体椰子糖的添加呈现出偏绿偏红的颜色(a*)会导致颜色偏绿,而对于偏蓝偏黄的颜色(b*)会导致颜色偏黄。
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The Effect of Adding Various Levels of Crystal Coconut Sugar on Total Solid and Color in Red Dragon Fruit Yoghurt (Hylocereus polyrhizus L)
The purpose of this study was to determine the effect of adding various levels ofcrystalline coconut sugar to the total solids and color of red dragon fruit yogurt. This study used an experimental method with a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments used in this study were the addition of 0%, 5%, 10% and 15% (w/v) crystal coconut sugar. The variables observed were total dissolved solids and color, which included brightness (L*), greenish-reddish color (a*), and bluish-yellowish color (b*). The results showed that all treatments had an effect on the total dissolved solids and the color of the yogurt produced.  The total solids in the addition of 15% crystal coconut sugar had the highest total solids with 18.38°Brix and the lowest was the addition of 0% with 8.02°Brix.  The brightness (L*) of Yoghurt color is lowest at the addition of 15% crystal coconut sugar, the addition of crystal coconut sugar shows a greenish-reddish color (a*) will tend to lead to a greenish color, and for a bluish-yellowish color (b*) will tend to lead to a yellowish color.
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