PENGARUH PERBANDINGAN SARI BIJI NANGKA DENGAN SARI BUAH NAGA MERAH DAN PERBANDINGAN ZAT PENSTABIL TERHADAP MUTU YOGHURT BUAH NAGA
ABSTRACT: This study was conducted
to determine the effect ofjackfruit seed extract comparison with the red dragon
fruit juice and types of stabilizers
suitable to produce
the quality and
organoleptic yoghurt mixture
of jackfruit seed
extract and red dragon fruit juice. 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 ratio of jackfruit seed
extract and red dragon fruit juice (D): (75%: 25%, 50%: 50%, 25% : 75%) and
ratio of carboxyl methyl cellulose (CMC) and Arabic gum (F) ( 0.2%): (3: 0, 2:
1, 1: 2; 0: 3). The parameters analyzed were total solids content, protein
content, fat content, vitamin C content, total lactic acid, total dissolved
solids, total microbes, score of color, taste, texture, and organoleptic tests
of color, aroma, flavor , and texture.
The results showed that the ratio of jackfruit seed extract and red
dragon fruit juice had highly
significant effect on
total solids, protein
content, fat content,
vitamin C content, total
lactic acid, total dissolved solids, total microbe, score
of color, flavor, and hedonic value of the color, aroma, flavor, and texture.
Ratio of carboxy methyl cellulose (CMC) and Arabic gum had highly significant
effect on levels of protein, fat,vitamin C, total lactic acid, total microbes,
score of color, taste, texture. The interaction between the two factors had
highly significant effect on fat content, protein content, and total microbial
and did not differ significantly to the total solids, vitamin C, total lactic
acid, total dissolved solids, score of color, taste, andtexture, the hedonic
value of the color, aroma, flavor, and texture. Ratio of jackfruit seed extract
juice of the red dragon juice (25%: 75%)
and carboxyl methyl cellulose ratio (CMC) and arabic gum of (0 : 3) produce the
best quality fruit yogurt and more acceptable.
Penulis: Dewi Fahrunisa
Manurung, Herla Rusmarilin, Ridwansyah
Kode Jurnal: jppertaniandd140300
