Open AccessTHE EFFECT OF ADDING RED BEANS AGAINST THE ORGANOLEPTIC PROPERTIES OF SUMBAWA HORSE MILK BEVERAGE PRODUCT
Author(s) -
Reni Sofiyatin
Publication year - 2018
Publication title -
jurnal kesehatan prima
Language(s) - English
Resource type - Journals
ISSN - 2460-8661
DOI - 10.32807/jkp.v12i1.87
Subject(s) - organoleptic , food science , taste , mathematics , significant difference , factorial experiment , chemistry , statistics
Abstract: The objective of the study was to perceive the effect of adding red beans against the organoleptic characteristic of red beans and Sumbawa horse milk beverage product. The study was designed by a Complete Random Design (RAL). One factorial was to increase red beans with 5 treatments and each treatment was conducted 3 times replication. Data were analyzed utilizing one way ANOVA and proceeded by employing Tukey test. Bases on organoleptic test found that the delightful value of color and texture of beverage product was significantly difference (P 0.05).Keywords: Red Bean; Sumbawa Horse Milk.