PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) DAN SUSU SKIM TERHADAP ORGANOLEPTIK YOGHURT JAGUNG MANIS (Zea mays L. Saccharata) DENGAN MENGGUNAKAN INOKULUM Lactobacillus acidophilus DAN Bifidobacterium sp
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Date
2014-01-29
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Abstract
This research aims to know the effectiveness addition of purple sweet
potatoes extract and skim milk to sweet corn yoghurt’s organoleptic by using
Lactobacillus acidophilus and Bifidobacterium sp. The research held in Biological
Laboratory of Educational Faculty and Chemical Laboratory Result of Fishery in
Riau University. Research design have been used was factorial completed
randomized design (RAL factorial) which consisted of two factor. First factor is the
addition of purple sweet potatoes extract with concentration are 0%, 5%, 10%, 15%
and second factor is skim milk with concentration are 0%, 3%, 5%, 7%. Parameter of
research is organoleptic which is consisted of texture, color, aroma and taste that’s
been explained by descriptive. The best combination of purple sweet potatoes extract
and skim milk is U10S5 with the addition of purple sweet potatoes extract 10% and
skim milk 5%. The average of organoleptic result are 3,60 of texture, 4,05 of colour,
3,65 of aroma and 3,75 of taste. Whole average of U10S5 is 3,76 with by texture dense,
colour young purple, aroma yoghurt and taste sour
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Keywords
yoghurt, purple sweet potatoes extract, skim milk