PERAN Lactobacillus bulgaricus DAN Streptococcus thermophillus DALAM PEMBUATAN YOGHURT CANGLO DENGAN PENAMBAHAN STROBERI (Fragaria x ananassa)
Abstract: Indonesia is rich in
biodiversity , one of which various types of nuts that could potentially be a
functional food products , one of which Tolo beans protein sources with high
nutritional value (20-25 g/100g), B vitamins (thiamin , riboflavin , niacin ,
folic acid), minerals (Ca, Fe, P, K, Zn, Mg, etc ), and fiber . Not many
products are developed into products Tolo beans yogurt . Yogurt is milk
coagulation products produced through fermentation of lactic acid bacteria
(Streptococcus thermophilus and bulgaricus Lactobaccilus). The purpose of the
study, namely ,i) determine the effect of strawberry extract for quality
improvement through organoleptic tests ,ii) determine the content of vitamin C
and protein extracts with the addition of strawberryyogurt, iii ) optimizing
the addition of strawberry extract to obtain optimum quality yogurt with a distinctive
flavor of yogurt . The method used experiments with four perlakua , among
others . without the addition , treatment of the second, third and fourth with
the addition of strawberry extract 10, 20 and 30 cc/100cc canglo yogurt , with
2 kinds of bacterial inoculum of each 6 ml / treatment . The study design with
completely randomized (CRD) of the factor is the addition of strawberry extract
. Data were analyzed qualitatively (simple statistics) and quantitatively with
Anova one lane . The results showed that the yogurt Canglo acceptable by the
panelists . Yogurt canglo with the addition of strawberry extract preferred by
panelists with a distinctive flavor and aroma , soft texture , but the most
preferred in the treatment BA3 (extract strobery 30 cc) , because it has aroma
, flavor , color , texture and acidity right , which indicated the quality
organoleptiknya most good . Highest levels of vitamin C yaitu10 , 296 mg/100 cc
yogurt , and protein content 4.84 % / 100 cc yogurt . Based on the research it
can be concluded that the addition of strawberry extracts affect the quality
canglo yogurt , protein, and levels of vitamin C. Suggestions for further
research are expected to be more creative in choosing additional ingredients ,
so as to increase the levels of vitamin C and protein.
Penulis: Siti Chalimah
Kode Jurnal: jpbiologidd140116
