PENGARUH PENAMBAHAN KARAGENAN DAN TEPUNG KEDELAI TERHADAP KARAKTERISTIK YOGHURT SUSU SKIM KERBAU RAWA
Daftar Isi:
- The objective of research was to learned the effected of adding carrageenan and soy flour to the characteristics of the swamp buffalo yoghurt. This research was conducted in the Laboratory of Microbiology of Agricultural Products and Agricultural Products Chemical Laboratory, Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya, Indralaya. This research was conducted September 2017 until April 2018. This study used a randomized block factorial design (RAKF) with two treatment factors, namely, the addition concentration of carrageenan (A1: 1%, A2: 1.5% and A3: 2%) and increasing concentration of soy flour (B1: 5% and B2: 10% ). Observed parameter were in this study include yogurt physical characteristics (moisture content, ash content, viscosity, total test bacteria), chemical characteristics (total acid) and sensory properties (aroma, flavor, texture and overall appearance The results showed that the addition of carrageenan treatment significantly affected the ash content, viscosity and Lactic Acid Bacteria population while the addition of soy flour significantly affected on water content, ash content, viscosity and total solids. Interaction of the two factors significantly affected on water content, ash content, viscosity and total solid. The best treatment is based on organoleptic test is A3B2 treatment (2% carrageenan, and soy flour 10%) with a value of 79.78% moisture content, ash content 1.47%, viscosity 500 d.Pa.s, 20.22% total solids and the average score of hedonic for texture and overall appearance was 2.85, 2.80 respectively.