Abstract:
This research is to analyse effectiveness of honey and skim milk addition to levels of lactic acid and pH of yoghurt mung bean (Phaseolus radiatus L.) using by inoculum Streptococcus thermophilus and Lactobacillus bulgaricus. Design the study is completely randomized design factorial with two factors and 3 replications. The first factor that is addition of honey 0%, 2.5%., 5%., and 7.5% and the second factor is addition of skim milk 0%, 5%, 10%, and 15%. The design response analyzed using ANOVA and tested further by Duncan’s Multiple Range Test (DMRT) at level 5%. The result showed the addition of honey and skim milk significant effects to levels of lactic acid and pH. From the results concluded that the combination of honey 5% and skim milk 15% produces yogurt green beans with the best levels of lactic acid and pH of yoghurt mung bean.
