PENGEMBANGAN YOGHURT BERBAHAN DASAR SUSU SKIM DENGAN PENAMBAHAN VARIASI KONSENTRASI BULIR JERUK KEPROK BW

syahrizal nasution; Rahmi Muchtar; Lita Lianti

doi:10.35472/cfst.v5i1.2697

syahrizal nasution Institut Teknologi Sumatera
Rahmi Muchtar
Lita Lianti

DOI: https://doi.org/10.35472/cfst.v5i1.2697

Abstract

Yoghurt is a dairy product that goes through a fermentation process by lactic acid bacteria. In this study, the material used in the process of making yogurt is skim milk added with BW tangerine pulp. The purpose of this study was to determine the effect of adding various concentrations of BW tangerine pulp on acidity, pH, total LAB and sensory characteristics of yogurt. This research was conducted using a completely randomized design (CRD). The research was conducted with three treatments of variations in BW tangerine pulp concentration in duplo. The concentrations of BW tangerine pulp used in this study were 0%, 5%, 10%, and 15%. The data obtained will be analyzed using SPSS One Way - ANOVA at a significance level of 5%, followed by Duncan's Multiple Range Test (DMRT) at a significance level of 5%. The results of this study show that the lowest pH value in the sample with 15% orange pulp addition was 4.08 and the highest pH value in the 0% sample was 4.49. The lowest acidity level was found in the 0% sample at 1.58%, and the highest was found in the sample with 15% orange pulp at 2.04%. The total lactic acid bacteria did not differ significantly, ranging from 8.49 to 8.52 log CFU/ml. Hedonic testing showed that the aroma parameter most preferred by the panelists was in the sample with 10% orange pulp addition, with values of 3.6 and 4.16, respectively. The texture parameter most preferred by the panelists was in the sample with 5% orange pulp addition, with a value of 3.74. and for the color parameter and overall sample most preferred by the panelists was the sample with the addition of 15% orange pulp with values of 4 and 3.64, respectively. Based on the ranking test, the sample most preferred by the panelists was the sample with the addition of 15% orange pulp with a value of 0.39.

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