Abstract
YOGHURT SINBIOTIK SENSORY QUALITY USING MODIFIED STARCH FROM BULBS UBE PURPLE (Dioscorea Alata). The materials used in this study were 4.800 ml UHT milk, skim milk 8%, 6% sucrose, starch modified from Uwi purple tuber (Dioscorea alata) with a concentration of 0%, 0.1%, 0.2%, 0.3% , 0.4%, 0.5%, distilled water, alcohol, spritus, Thermopilus Streptococcus bacteria, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and materials that were used for sensory testing is mineral water, and cucumber. This study uses a completely randomized design (CRD) with 6 treatments and the panelists were as replications. Organoleptic data measurement using hedonic test using 44 trained panelists. For a highly significant variable followed by HSD test. The variables were the color, aroma, texture, consistency and taste. Results of analysis of variance showed that the administration of the modified starch from Uwi purple tuber (Dioscorea alata) highly significant for color, aroma, texture, consistency and taste. Treatment with modified starch provision of uwi purple tuber (Dioscorea alata) as much as 0,4% of the best value of sensory qualities in the taste and texture of synbiotic yoghurt.Keywords: yoghurt, modified starch, tuber uwi purple, sensory properties
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
