LAMA FERMENTASI TERHADAP MUTU COCOGHURT MENGGUNAKAN Enterecoccus faecalis UP-11 YANG DIISIOLASI DARI TEMPOYAK
Abstract: Coconut milk is
usually used as condiment for production various Indonesia traditional
cuisine coconut milk can be also used as
raw material for making cocoghurt because of it is high nutrional value. The
purpose of this research was to determine the effect of fermentation time on
the quality of cocoghurt . The research
used a Completely Randommized Design with five treatments, T1 (duration of
fermentasi in three hours), T2 (duration of fermentation in six hours), T3
(duration of fermentation in nine hours), T4 (duration of fermentation in
twelve hours) and T5 (duration of fermentation in fifteen hours) with three
replication. The data was analyzed using ANNOVA, if any influence continued
with DNMRT test at 5%. Results show that fermentation time significantly
(P<0,05) affected the pH, total lactid acid, fat content, organoleptic test
of colour, texture, sweetness, and hedonik. But did not significantly influence
(P>0.05) total solids, ash
content, protein content, total lactid
acid bacteria, test organoleptik of flavor, and
taste. It was concluded that the best quality of cocoghurt. Was obtained
in the fermentation time of six hours (T2), that meets the Indonesian yoghurt
standard (SNI 102981: 2009) as total
lactid acid, fat content, total solids, ash content, and protein content.
Penulis: Muhammad Nur Imam,
Usman Pato, Faizah Hamzah
Kode Jurnal: jppertaniandd150401
