UJI ORGANOLEPTIK SUSU SAPI PASTEURISASI DENGAN PENAMBAHAN SARI DAUN PANDAN

(Pandanus Amaryllifolius Roxb)

Abstrak

The objective of this study was to assess how pandan leaf extract affected the overall impression, color, aroma, taste, and texture of pasteurized cow's milk among the panelists. A one-way Completely Randomized Design (CRD) with 32 panelists, 4 treatments, and 8 replications was used in the study. Groups P1, P2, and P3 were given 2%, 4%, and 6% pandan leaf extract, respectively; group P0 got no extract at all. Our organoleptic data was collected using a Likert-scale questionnaire that included the following criteria: "dislike - like - really like." We then analyzed this data using ANOVA. According to the results, adding pandan leaf extract to pasteurized cow's milk considerably changed the color parameter (P<0.05), but it didn't affect the smell, taste, or texture discernibly. Compared to treatment P1, which accounted for 2% of the total and had the lowest color score of 1.75, treatment P3, which constituted 6% of the total, had a significantly higher color score of 2.75. In terms of color, texture, and taste, the panelists likewise agreed that P3 was the best formulation. The level of scent acceptability remained consistent across all treatments, with P2 and P3 rating 2.50. Researchers found that adding 6% pandan leaf extract to pasteurized cow's milk improved its organoleptic quality, particularly its color, which is a measure of the product's visual attractiveness.