Characteristics of Milk Candy with the Addition of Brown Sugar Based on pH, Total Acid, Yield, and Total Plate Count Aisna Rahma Tiarani (a) Herly Evanuarini (b)
a) School of Animal Science, Universitas Brawijaya Malang
Jalan Veteran 10-11, Malang 65145
*aisnarahmaa[at]student.ub.ac.id
b) Faculty of Animal Science, Universitas Brawijaya, Malang
Abstract
The purpose of this study was to determine the best percentage of brown sugar in milk candy based on pH, total acid, yield and total plate count. The material used were milk, brown sugar, jelly and margarine. The research method used was a laboratory experiment using a completely randomized design with 4 treatments and 4 replications. The treatment without brown sugar as a control, 10%, 20%, and 30% based on the total weight of the ingredients. The data were analyzed using ANOVA and if there were differences then it would be followed by analysis of Duncan^s Multiple Range Test (DMRT). The effect of adding brown sugar was very significant (P<0.01) on pH, total acid, yield, and total plate count. The average pH (5.83-6.31), total acid (0.12-0.22), yield (79.91-91.11%), and total plate count (0.17-0.23 CFU/mL). It could be concluded that milk candy with the addition of 30% brown sugar gave best tratment based on pH, total acid, yield, and total plate count.
Keywords: Milk, Brown sugar, Milk candy, Sweeteners
