PENGARUH PENAMBAHAN JENIS STARTER TERHADAP KARAKTERISTIK YOGHURT JAGUNG MANIS (ZEA MAYS L.)

Mirah Pradnya Dewi, Ni Putu Ayuningtyas (2021) PENGARUH PENAMBAHAN JENIS STARTER TERHADAP KARAKTERISTIK YOGHURT JAGUNG MANIS (ZEA MAYS L.). Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.

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Abstract

THE EFFECT OF DIFFERENCE STARTER TO THE CHARACTERISTIC OF SWEET CORN YOGHURT (Zea mays L.) ABSTRACT Yogurt is a fermented milk-based product. Initially, yogurt was made from the milk of farm animals such as cow's milk or goat's milk in a form like porridge or ice cream. The manufacturing process is fermented milk using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria in which there is an active culture of the bacteria. This study aims to determine the effect of adding the type of starter on the characteristics of sweet corn yogurt. This study used an experimental method, the type of randomized block design (RBD) with 5 treatments using various types of starters, namely S1, S2, S3, S4, S5 and 3 repetitions. The data collected were obtained from the observation and assessment of 20 panelists on the characteristics of sweet corn yogurt. The data analysis used statistical variance to determine the effect of the treatment followed by the LSD test. The subjective analysis results of sweet corn yogurt include taste, color, aroma, texture, overall acceptance, taste quality, color quality, aroma quality, and texture quality. The results of the objective analysis of sweet corn yogurt included water content, ash content, protein content, pH, total acid, and total lactic acid bacteria. Based on the results of subjective analysis of the resulting sweet corn yogurt, namely the level of liking for taste 4.25 - 4.60 (very dislike - very much like), color 4.22 - 4.67 (very dislike - very like), aroma 4.48 - 4.67 (very dislike - very like), texture 4.35 - 4.60 (very dislike - really like), taste quality 2.15 - 2.62 (not sour - sour), color quality 2.53 - 2.68 (white - yellow), aroma quality 2.53 - 2.63 (not the typical sour taste of yogurt - typical sour yogurt flavor), quality texture 2.50 - 2.65 (thin - thick). Based on the results of the objective analysis of the resulting sweet corn yogurt, namely water content with an average of 79.47 - 81.90, ash content with an average of 0.97 - 1.19, protein content with an average of 1.74 - 2.73, pH with an average of 4.25 - 4.60, total acid with an average of 0.52 - 1.52, total LAB with an average of 26x105 - 34x106. Based on the results of this study, it can be concluded that the difference in the starter has an effect on the characteristics of sweet corn yogurt. Keywords: Characteristics of Yogurt, Starter, Sweet Corn

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