PENGARUH VARIASI PROPORSI SARI BIT MERAH DAN SUSU UHT TERHADAP SIFAT FISIKOKIMIA, MIKROBIOLOGIS DAN SENSORIS YOGHURT
Abstract: Yoghurt is a
fermented milk product with activity of Lactic Acid Bacteria (LAB), Streptococcus
thermophilus (ST) and Lactobacillus bulgaricus (LB). Red beet juice has
attractive purplish red color which is a betalain pigment so it can be an
alternative natural dyes for yoghurt products. The purpose of this research is
to determine the effect of variation proportion of red beet juice and UHT milk
on the physicochemical, microbiological and sensory properties of yoghurt. The
experimental design used Randomized Block Design (RBD) with one factor namely
proportion of red beet juice and UHT milk which consists of 6 treatments is 0%:
100%, 2%: 98%, 4%: 96%, 6%: 94%, 8%: 92% and 10%: 90% with four replications
for each treatment. The parameters observed are acidity, pH, syneresis, total
LAB and sensory (preferences of color, aroma and taste). The results of this
study showed that the variation proportion of red beet juice and UHT milk
affected the physicochemical, microbiological and sensory properties of
yoghurt. Increased proportion of red beet juice reduced pH of yoghurt meanwhile
acidity, syneresis and total lactic acid bacteria in yoghurt produced
increased. The results of weighting test showed that best treatment of red beet
yoghurt is 6% red beet juice and 94% UHT milk with a pH value of 4,53, total
acid 1,18%, syneresis 0,08%, total LAB 10,5212 log cfu/mL, preference consumer
for color 7,29 (like), aroma 7,80 (like) and flavor 7,99 (like).
Penulis: Yanny Susanto, Ira
Nugerahani, Netty Kusumawati
Kode Jurnal: jppertaniandd140882