Rosida, Rosida and Santi, Sintha Soraya and ROHMAN, RIKI FATKHUR (2021) Study of Proportion of Milk with Lesser Yam Filtrate and Starter Concentration for Producing Synbiotic Yoghurt. International Journal of Eco-Innovation in Science and Engineering, 2 (2). pp. 20-25. ISSN 2721-8775
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Abstract
This study aimed to determine the effect of the proportion of cow's milk with lesser yam filtrate and starter concentration on the characteristics of synbiotic yoghurt. The research used a factorial completely randomized design (CRD) with two factors, factor I was the proportion of cow's milk with lesser yam filtrate (100:0; 60:40; 50:50; 40:60; 0:100) and factor II was the starter cocentration (3%, 5%, 7%). The data obtained were analyzed using analysis of variant (ANOVA) and if there was a significant difference between treatments, then continued with Duncan's test at the 5% level. Synbiotic yoghurt from proportion of cow's milk with lesser yam filtrate (50:50) and 5% starter concentration was the best treatment with total Lactic Acid Bacteria of 7.23 log CFU/ml; pH 4.20; total dietary fiber 3.05%, soluble fiber content 1.3%, inulin content 1.2%, fat content 0.41% and soluble protein content 2.66% with an average texture preference score of 6.13 (like much); taste core 6.02 (like much) and smell score 5.20 (like).
| Item Type: | Article |
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Engineering > Departement of Food Engineering |
| Depositing User: | Dr. Rosida Rosida |
| Date Deposited: | 16 Apr 2023 05:20 |
| Last Modified: | 16 Apr 2023 05:20 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/13017 |
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