PENGARUH JUMLAH NIRA TEBU DAN KONSENTRASI SUSU SKIM TERHADAP MUTU YOGHURT NIRA TEBU

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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.
Keywords: Skim milk, sugarcane juice, yoghurt
Penulis: Azmil Fuady,Sentosa Ginting, Linda Masniary Lubis
Kode Jurnal: jppertaniandd150027

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Jp Pertanian dd 2015