VARIASI PENAMBAHAN SUKROSA TERHADAP MUTU COCOGHURT MENGGUNAKAN Enterococcus faecalis UP-11 YANG DIISOLASI DARI TEMPOYAK
Abstract: Cocoghurt is one
type of functional food derived from fermentation of coconut milk by probiotic
bacteria. The aim of the research was to evaluate the effect of sugar on the
quality of cocoghurt. A Completely Randomized Design (CRD)
was used in
the research with
four treatments and
four replications. Treatment consisted of SK1 (0%) sucrose (w/v ), SK2
(6%) sucrose (w/v), SK3 (12%) sucrose (w/v),
SK4 (18%) sucrose (w/v). Data obtained were treated by the Analysis of
Variance followed by Duncan’s New Multiple Range Test (DNMRT) at the level of
5%. The results show that the addition of various sucrose significantly
effected the degree of acidity (pH), total solid, fat content, but had no
significant effect on the total lactid acid, total lactic acid bacteria,
protein and ash contents. Addition of sucrose did not influence the major
quality parameter of cocoghurt (total lactic acid bacteria).
Penulis: Ade Syaputra, Usman
Pato, Evy Rossi
Kode Jurnal: jppertaniandd150735
