STUDI PEMBUATAN YOGHURT BENGKUANG INSTAN DENGAN BERBAGAI KONSENTRASI SUSU BUBUK DAN STARTER
ABSTRACT: This research was
conducted to find the concentration of milk powder and starter that suitable
for producing instant juicy tuber yogurt with the best characteritics, and also
to introduce the refined products from
juicy tuber and to find ways of making
instan juicy tuber yogurt. This research had been performed using factorial
completely randomize design with two factors, i.e the concentration of milk
powder (B): 14%,15%,and 16% and the concentration of starter (S): 2%, 2,5%, 3%, 3,5%,
and 4%. Parameters
analyzed were total
solid, total soluble
solid, protein content,
total lactic acid,
total microbe, solubility, viability, and organoleptic values
(flavour and taste).
The results showed
that the concentration
of milk powder had highly significant effect on total solid, total
soluble solid, protein content, total lactic acid, total microbe, solubility, viability, and flavour
and taste. The
concentration of starter
also had highly
significant effect on
total solid, protein content,
total lactic acid, total microbe, solubility, viability, and flavour and taste,
and had a significantly effect on total
soluble solid. The
interaction of the
two factors had
highly significant effect
on total microbe
and viability. The concentration of
milk powder of 16% and
concentration starter of 4% produced
the best quality
of instant juicy
tuber yogurt.
Keywords: instant juicy tuber
yogurt, concentration of milk powder, and
starter
Penulis: Riska Amelia Purba, Herla
Rusmarilin, Mimi Nurminah
Kode Jurnal: jppertaniandd120098
