Evaluation on Performances of Yoghurt Used Modern Technology Versus Natural One
Bibliographic record
Abstract
Abstract. A research for studying performances (aromatics including colour, taste, smell, texture and its financial benefit) of milk products i.e. yoghurt which used modern technology versus the natural one was conducted at PT Prima Rasa, Denpasar. The research consisted of two treatments (A = modern technology and B = natural technology). The objective of the research were: 1) to study the differences of aromatic and financial benefit of yoghurt with modern technology versus the natural one, 2) to use as a reference in the future on milk products business, and 3) to increase the quantity and quality of yoghurt and income per capita in the Bali Island. In this research, yoghurt production which used modern technology (treatment A) used some ingredients i.e. fresh milk, skimmed milk, starter (imported Lactic Acid Bacteria from Canada) and modern equipments i.e. electric incubator for milk fermentation. While the natural technology (treatment B) used a slightly different ingredients and equipments i.e. non imported starter and non electric incubator (ampel bamboo). The starter used was lactic acid bacteria naturally found in the ampel bamboo as incubator at once. The incubator was covered with aged banana leaf on the fermentation processes. These ingredients and equipments were very easy to find, available through the year and cheap. There were six replicates in each treatment. Data obtained were analyzed with t test and financial benefit was analyzed descriptively. Results of the research showed that yoghurt aromatics which used natural technology was 14.29% significantly higher than modern one but its texture was 20.31% or significantly lower. The differences did not seem to cause difference on the taste between them. The average taste score was the same (7.1), indicating that both treatments had the same taste. The financial benefit of the natural yoghurt was much higher (90.74%) than that of the modern one (127.40% versus 10.80%). Key words: yoghurt, fresh milk, lactic acids bacteria, incubator, ampel bamboo Abstrak. Penelitian untuk mempelajari performans (cita-rasa termasuk: warna, aroma/bau, tekstur, keasaman/rasa asam/pH, dan finansial) suatu produk susu yaitu yogurt yang menggunakan teknologi modern versus alami (bambu ampel) telah dilakukan di PT Perusahaan Prima Rasa, Denpasar. Penelitian ini terdiri atas dua perlakuan (perlakuan A = teknologi modern, dan B = teknologi alami). Tujuan penelitian ini adalah untuk: 1) mempelajari perbedaan cita-rasa dan keuntungan finansial yogurt yang menggunakan teknologi modern dan alami, 2) dipakai sebagai acuan dalam membuat suatu usaha bisnis produk susu dimasa yang akan datang, dan 3) meningkatkan kuantitas dan kualitas yogurt serta pendapatan asli daerah Bali. Dalam penelitian ini pembuatan yogurt yang menggunakan teknologi modern (perlakuan A) menggunakan beberapa bahan-bahan dan alat-alat seperti susu sapi segar, skim, starter (bakteri asam laktat impor dari Kanada dan harganya mahal), inkubator listrik atau steroform untuk pemeramannya. Sedangkan pembuatan yogurt yang menggunakan teknologi alami (perlakuan B) prosesnya hampir sama dengan yang menggunakan teknologi modern, hanya saja tidak menggunakan starter impor dan tidak menggunakan inkubator listrik (menggunakan bamboo ampel) dan starter yang digunakan adalah bakteri asam laktat yang secara alami terdapat dalam bambu ampel tersebut. Bambu ampel yang digunakan sebagai inkubator itu ditutupi dengan daun pisang yang telah dilayukan. Bambu ampel ini mudah didapat, tersedia sepanjang tahun dan murah harganya. Masing-masing perlakuan diulang sebanyak enam kali. Data yang diperoleh dianalisa dengan t test, keuntungan finansial dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa yogurt dengan teknologi alami mempunyai aroma lebih kuat secara nyata sebesar 14,29% dibandingkan yogurt dengan teknologi modern, tetapi teksturnya (kelembutannya) adalah sebaliknya, yogurt dengan teknologi modern lebih tinggi secara nyata sebesar 20,31% dibandingkan derngan yogurt teknologi alami. Namun demikian, perbedaan tersebut tidak menyebabkan perbedaan rasa di antara semuanya. Dalam hal ini rata-rata nilai rasa adalah sama (7,1). Artinya, kedua perlakuan tersebut mempunyai rasa sama. Namun demikian, keuntungan dari hasil penjualan yogurt dengan teknologi alami lebih tinggi (90,74%) dibandingkan teknologi modern (127,40% versus 10,80%). Kata kunci : yogurt, susu sapi segar, bakteri asam laktat, inkubator, bambu ampel
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".