PENGARUH PERBANDINGAN BIJI NANGKA DAN AIR DAN KONSENTRASI CARBOXY METHYL CELLULOSE (CMC) TERHADAP MUTU YOGHURT SARI BIJI NANGKA
ABSTRACT: The research was
conducted on April
to Mei 2012
in the Laboratory
of Food Technology,
Faculty of Agriculture, University of Sumatera Utara,
Medan, using factorial completely randomised used design with ratio of jackfruit seed and water (1:1,
1:2, 1:3, and
1:4) and carboxy
methyl cellulose concentration
(0,1%; 0,2%; 0,3%,
and 0,4%). Parameters analysed were
total solid content,
protein content, total
lactid acid content,
pH, total microbe,
organoleptic value of flavour, taste, and texture. The results
indicated that the ratio of jackfruit
seed and water and carboxy methyl
cellulose concentration had highly
significant effect on
total solid content,
protein content, total
lactid acid content,
pH, total microbe, organoleptic
value of taste and texture, and had significant effect on organoleptic value of
flavor.
Keywords: Jackfruit seed
extract yogurt, jackfruit seed, carboxy methyl cellulose concentration
Penulis: Sri Marlena Ketaren,
Herla Rusmarilin, Setyohadi
Kode Jurnal: jppertaniandd120099
