PENGARUH JENIS GULA DAN PENAMBAHAN SARI NANAS-WORTEL TERHADAP SIFAT FISIKO-KIMIA, VIABILITAS BAKTERI YOGURT, SERTA ORGANOLEPTIK YOGURT NON FAT
Abstract: Yogurt is a dairy
products through fermentation lactic acid bacteria (LAB) by Lactobacillus
delbrueckii ssp. bulgaricus dan Streptococcus salivarius ssp. thermophilus.
Isomalt has a lower caloric value can be used in yogurt. Addition of
pineapple-carrot juice can also be done as a natural coloring gents, aroma and
flavor enhancer in yogurt. The experimental design was a nested Randomized
Block Design (RBD) with type of sugar (as the nest) consist of sucrose and
isomalt, and pineapple-carrot juice addition (as the nested part) consist of 3
levels of 20%, 25%, and 30% with 4 replications for each treatment. The
parameters observed were pH, acidity, syneresis, total LAB and sensory
(preferences of taste, color, and aroma). Data statistically analyzed by ANOVA
(Analysis of Varians) at α = 5%. If there was a significant difference, then it
was continued by DMRT (Duncan's Multiple Range Test) test to determine which
level of treatment that showed significant differences. Increased concentration
of pineapple-carrot juice reduced pH, meanwhile acidity, syneresis, and
viability of LAB were increased. The best yogurt in this research were yogurt
with sucrose (30% pineapple carrot juice) with pH 4,442, acidity 34,48oSH,
syneresis 1,87%, total of LAB 10,4491 log cfu/mL, consumer perception defined
as neutral for color, rather liked for taste and aroma, and yogurt with isomalt
(25% pineapple carrot juice) with pH 4,468, acidity 34,75oSH, syneresis 2,31%,
total of LAB 10,2410 log cfu/mL, consumer perception defined as rather liked
for color, neutral for aroma, and rather not liked for taste.
Penulis: Caroline Wijaya,
Netty Kusumawati, Ira Nugerahani
Kode Jurnal: jppertaniandd120426
