PENGARUH JUMLAH NIRA TEBU DAN KONSENTRASI SUSU SKIM TERHADAP MUTU YOGHURT NIRA TEBU
ABSTRACT: This study was
conducted to determine the effect of amount of sugarcane juice and skim milk
concentration on the quality of
sugarcane juice yoghurt. This
research was conducted at
the Laboratory of Food
Technology, Faculty of
Agriculture, University of Sumatera
Utara, Medan, using
completely randomized design
with two factors,
i.e amount of
sugarcane juice (T) :
(10%,20%,30%,40%) and concentration
of skim milk (S) :
(12%, 13%, 14%, 15%). The
parameters analyzed were protein
content, total lactic acid, total
dissolved solids, total microbes, ash
content, viscosity, the hedonic value of color, aroma, and taste.The result showed that the amount of sugarcane
juice had highly significant effect on total lactic acid, total dissolved
solids, total microbes, ash content, and hedonic value of color and taste.
Concentration of skim milk had
highly significant effect
on level of
protein, total lactic
acid, total dissolved
solids, total microbes,
ash content, and viscosity. The
interaction between the
two factors had
highly significant effect
on total dissolved
solids, total microbes, had
significant effect on
total lactic acid,
and had no
significant effect on
the level of
protein, ash content,
viscosity, hedonic value of the
color, aroma, and taste. Amount of sugarcane
juice of 40% and concentration of skim milk of 13% produced the best quality
sugarcane juice yoghurt and more acceptable.
Penulis: Azmil Fuady,Sentosa
Ginting, Linda Masniary Lubis
Kode Jurnal: jppertaniandd150027
