PEMBUATAN YOGHURT BUAH NAGA MERAH (Hylocereus polyrhizus L.): PROPORSI SARI BUAH DAN SUSU UHT TERHADAP VIABILITAS BAKTERI DAN KEASAMAN YOGHURT
Abstract: Red dragon fruit in yoghurt
may incrase fermentation rate. This reasearch was to determine the influence of
the proportion of red dragon fruit juice and UHT milk on viability of bacteria
and yoghurt acidity. The experimental design used Randomized Block Design (RBD)
with single factors, proportion of fresh juice and UHT milk 0:100 (M0), 5:95
(M1), 10:90 (M2), 15:85 (M3) 20:80 (M4) 25:75 (M5). The analyzed parameters
were viability of bacteria, pH, and acidity of yoghurt. Obtained data
statistically analyzed by ANOVA (Analysis of Varians) at α = 5%. If there was a
significant difference, then it continued by DMRT (Duncan's Multiple Range
Test) test to determine which level of proportion that gives significant
differences. The difference in the proportion of red dragon fruit juice and UHT
milk was significantly effect to the viability of bacteria, pH and total acid
of yoghurt. The higher proportion of red dragon fruit juice increased viability
of bacteria and total acid while pH decreased. Based on research, lactic acid
bacteria ranged between 9,4624-10,9345 log cfu/m, pH ranged between
4,367-4,806; and total acid ranged between 24,33-48,33 oSH.
Penulis: Ryanbakti Pranata
Kusuma Teguh, Ira Nugerahani, Netty Kusumawati
Kode Jurnal: jppertaniandd151025
