Daftar Isi: Kualitas Yoghurt Set dengan Penambahan Tepung Sagu (Metrocylon sp.) Ditinjau dari Organoleptik, Berat Jenis, Viskositas, dan Total Asam

Daftar Isi:

This research was conducted to determine the effect of sago flour addition on the yoghurt set quality in terms of organoleptic, density, viscosity and total acid. The material used was cow’s milk added sago flour and fermented with lactic acid bacteria (LAB). The method used was the method of experiment with completely randomized design (CRD), which consisted of 4 treatments and 4 replications. The treatments were P0 without the addition of sago flour, P1 with the addition of sago flour of 1.5%, P2 with the addition of sago flour 3% and P3 with the addition of sago flour 4.5%. Variables observed were organoleptic, density, viscosity and total acid. Data were analyzed using Analysis of Variance (ANOVA), if the result showed real difference then it would be continued with Duncan Multiple Range Test (DMRT). The result showed that the addition of sago flour in yoghurt set provided a very real effect (P <0.01 ) on the organoleptic, density, viscosity, and total acid. Research outputs showed that the addition of sago flour showed the highest organoleptic quality is P3, the highest density is P3, the highest viscosity is P3, and the highest total acid is P0. Conclusion of this research is the addition of sago flour can increase the value of the organoleptic, density, and viscosity, as well as lower the level of acidity in yoghurt set.