Abstract:
The aim of the research was to determine the effect of coconut sugar, time length of fermentations and their interaction on the qualities of the red beans (Phaseolus vulgaris L.) fermented milk. The design of the experiment was factorial 3x3 and arranged by the Randomized Complete Design (RCD) with three replications. The first factor was coconut sugar content (3, 6 and 9)%. The second factor was times of the fermentation (16, 18 and 20) hours. The result showed the adding of coconut sugar content and time length of fermentations affected on pH and total titrated acid. The interaction between coconut sugar content and time length of fermentations was not affected to pH, total titrated acid, total lactid acid bacteria and protein content.
It was concluded that the best quality of red beans (Phaseolus vulgaris L.) fermented milk was on the 9% of coconut sugar content and 16 hours fermentation (G3T1).
