PENGARUH PENAMBAHAN CMC SEBAGAI SENYAWA PENSTABIL TERHADAP YOGHURT TEPUNG GEMBILI
ABSTRACT: The study aims to
determine the effect of CMC in preventing yoghurt separation in 7 days with the
addition of 2% Dioscorea esculenta flour. Organoleptic test using quality
hedonic was conducting to find out yoghurt with addition of CMC that had
accepted characteristic by panelists. Research was carried out using regression
method to determine the total titrated acid, pH and separation level of yoghurt
during storage. The concentrations of CMC were added at 0.2%, 0.4%, 0.6%, 0.8%.
The analysis showed the addition of 0.6% CMC showed the lowest separation with
high viscosity grades of DPAs 40.25. Yoghurt storage for 7 days shows a graph of
the pH value and total titrated acid were parabolic where increasing in total
titrated acid value would lower the pH value. Yoghurt was damaged on the 7th
day of storage at room temperature characterized by the increasing in the pH
value and damage to the organoleptics properties, namely yoghurt flavor and
aroma.
Penulis: Dewi Cakrawati,
Mochamad Angga Kusumah
Kode Jurnal: jppertaniandd160749
