@article{Maulani_Kusnandar_Sugiyono_2018, title={Pengembangan Formula Susu Bubuk dengan Penambahan Kolagen Ikan Berdasarkan Penerimaan Mutu Sensori}, volume={5}, url={https://jurnal.ipb.ac.id/index.php/jmpi/article/view/26223}, abstractNote={<p><em>Collagen is an ingredient that is widely used in food </em><em>product </em><em>formulations </em><em>to</em><em> provid</em><em>e</em><em> health effects. Among the sources of collagen is the </em><em>fish </em><em>collagen that </em><em>has </em><em>potential </em><em>to be </em><em>added to powdered milk products. This study aim</em><em>ed</em><em> </em><em>to develop powdered milk </em><em>formula </em><em>with the addition of fish</em><em> collagen</em><em>. Milk powder was treated with </em><em>the </em><em>addition of 2%, 2.5%, and 3% fish collagen compared to control (0% collagen). The formulas were evaluated organoleptically by untrained panellist who are consuming milk (n=20) </em><em>using</em><em> </em><em>rating</em><em> </em><em>hedonic </em><em>and intensity of sensory attributes (</em><em>chocolate aroma</em><em>, chocolate flavor, milk aroma, milk flavor, sweet taste, and savory taste). </em><em>The selected formula</em><em> </em><em>was then </em><em>compared to two commercial products without collagen (X and Y) by consumer</em><em>’s</em><em> test (n=170) using the C</em><em>entral</em><em> Loca</em><em>tion</em><em> Test (CLT) method for overall acceptance attributes. The results showed </em><em>that </em><em>the addition of 2% collagen (formula A) gave overall acceptance which was not significantly different (p&gt;0.05) with </em><em>that of </em><em>control. The intensity rating test also show</em><em>ed</em><em> that </em><em>the use of </em><em>collagen </em><em>2% </em><em>ha</em><em>d</em><em> the most </em><em>closest </em><em>sensory profil</em><em>e </em><em>to the control. </em><em>The sensory acceptance of f</em><em>ormula A was not significantly different (p&gt;0.05) compared to </em><em>commercial </em><em>product X, but </em><em>it was significantly </em><em>better (p&lt;0.05) than </em><em>that of commercial </em><em>product</em><em> Y</em><em>.</em></p&gt;}, number={2}, journal={Jurnal Mutu Pangan : Indonesian Journal of Food Quality}, author={Maulani, Aghitia and Kusnandar, Feri and Sugiyono, Sugiyono}, year={2018}, month={Oct.}, pages={59-65} }