Pegaruh Penambahan Sari Wortel Terhadap Pembuatan Yogurt ditinjau dari fisik kimia dan organoleptik

Abstract

Yoghurt was one form of beverage products from milk processing that utilizes microbes in the fermentation of fresh milk into a semi-solid emulsion product with a more acidic taste. The aim of this research was to know the effect of carrot juice and optimal addition were: color, organoleptic quality (aroma, texture, color and taste), vitamin C, WHC of yoghurt. The materials used were fresh milk, carrot juice, starter plain yoghurt. The method used in this research is experimental method with Randomized Completely Block Design of 5 treatments namely the addition of carrot juice in yoghurt with concentration 0%, 10%, 15%, 20%, and 25% of milk volume (1000 ml), with each treatment was done with 4 blocks. The data analysis used variance analysis, followed by Duncan Multiple Range Test. The results showed that the addition of carrot juice 20% in the manufacture of yoghurt with different concentrations gave a very significant effect difference (P<0.01) on the lightness (L*), yellowness (b*), vitamin C and WHC as well as a real effect (P <0,05) to the redness color (a*) and not not give significant effect (P>0,05) to pH, syneresis and lactic acid bacteria. The result showed that the concentration of adding carrot juice is 20%, which results in the best quality yogurt drink with the following average values of vitamin C; 15.13%, color; 59.95 (L), 19.30 (a *), 25.85 (b *), WHC; 25% and organoleptic; 3.75 (aroma), 3.98 (color), 3.40 (taste) 4.44 (texture), pH; 4.75Keyword: carrot juice, physical quality, yoghurt