The Effect Of Biocule Starter Concentration On Organoleptic Tests In The Process Of Manufacturing Yoghurt

Mahardika, Daffa Putra and Santoso, Muhammad Aji and Maziya, Zidny and Anjani, Dwi Rahmawati and Hikmah, Allysa Rowihatunnuufus and Nurbaya, Syarifa Ramadhani (2024) The Effect Of Biocule Starter Concentration On Organoleptic Tests In The Process Of Manufacturing Yoghurt. In: KETAHANAN PANGAN LOKAL MELALUI REKAYASA TEKNOLOGI BUDIDAYA TANAMAN DAN PENGOLAHAN PANGAN. BOOK CHAPTER, 1 (1). UMSIDAPREDD, SIDOARJO, pp. 103-109. ISBN 978-623-464-090-8 (In Press)

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Abstract

Yoghurt is a fermented product commonly used as a carrier for probiotic bacteria. Yogurt on the market has different acidity and taste. One cause is the use of different starters or different concentrations. The starter concentration used will affect the speed of lactose breakdown, at the same incubation time and temperature so that it will produce yoghurt that has different characteristics. The aim of this experiment was to determine and compare the organoleptic flavor of yogurt with different concentrations of biocule starter. In making yoghurt this time, 3 samples were used as organoleptic test materials. Yoghurt is made with full cream milk and additional biokul starter with concentrations of 5% (127), 10% (537), and original (431) respectively. The organoleptic test uses the help of 30 panelists as testers with the parameters of color, aroma, taste and texture. The results of organoleptic tests on aroma, taste and texture showed significant differences and there was no difference in color.

Item Type:	Book Section
Uncontrolled Keywords:	biocule, concentration, yoghurt
Subjects:	Q Science > QR Microbiology S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture > School of Agricultural Technology
Depositing User:	mrs rahma utami
Date Deposited:	15 Aug 2024 04:38
Last Modified:	15 Aug 2024 04:38
URI:	http://eprints.umsida.ac.id/id/eprint/13968

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