Daftar Isi: Pengaruh Penambahan Pati Sagu Modifikasi Ikat Silang Terhadap Kualitas Yoghurt Set Ditinjau Dari Nilai Viskositas, Sineresis, Kadar Keasaman Dan Total Bakteri Asam Laktat

Daftar Isi:

The aim of this research was to determine the best concentration of cross-linked sago starch on set yoghurt qualities in terms of viscosity, sineresis, acidity level, and total lactic acid bacteria. The materials of this research were fresh milk, yoghurt starter and cross-linked sago starch. The method used in this research was an experimental laboratory using completely randomized design (CRD) with four treatments and five replications. The treatments were consisted of: P0 (without cross-linked sago starch), P1 (cross-linked sago starch 2%), P2 (cross-linked sago starch 4%), P3 (cross-linked sago starch 6%). The variables observed were sineresis, viscosity, acidity level, and total of lactic acid bacteria. Data were analyzed by Analysis of Variance (ANOVA) and continued by honestly significant difference. Results showed that there were growing up the qualities of yoghurt set on viscosity, sineresis, acidity level, and total lactic acid bacteria. Results showed that there were a addition of cross-linked sago starch 6% was the best for making set yoghurt as the highest value on viscocity was 6870.00±0.84, sineresis was 0.460±0.08 %, and a addition of cross-linked sago starch 2% was the best for making set yoghurt as the highest value on total lactic acid bacteria was 3.260±0.020 CFU/mL. Suggestion was to use 6% cross-linked sago starch to produce a good quality of set yoghurt.