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