Ratio the addition of soursop fruit extracts to several components of the quality sweet corn milk yogurt

Abstract

Corn milk yogurt can be made so that the resulting types of fermented milk products in different forms. One ingredient that can be added is soursop fruit extract to increase levels of vitamin C because soursop fruit has a high Vitamin C content of 20.00 mg. This study aims to determine the effect of the ratio of the addition of soursop fruit extracts to several components of the quality of sweet corn milk yogurt. The research method used was an experimental method. This study was designed using a Completely Randomized Design (CRD) with various treatments as follows: T1 = soursop fruit extract 0 ml + 250ml sweet corn milk, T2 = soursop fruit extract 12.5ml + sweet corn milk 237.5ml, T3 = 25ml soursop fruit extract + 225ml sweet corn milk, T4 = 37.5ml soursop fruit extract + 212.5ml sweet corn milk, T5 = 50ml soursop fruit extract + sweet corn milk 200ml. The research data were processed by analysis of diversity (Analysis of Variance) at 5% significance level and if there were treatments that had a significant effect, it was continued with BNJ test at 5% level. The results showed that the ratio of the addition of fruit extracts soursop has a significant effect on all parameters of chemical properties, namely lactic acid, pH value, vitamin C content and organoleptic properties, namely color, smell, taste and texture. The higher the ratio of the addition of soursop fruit extract, the higher levels of lactic acid and vitamin C levels while the pH value is lower. The higher the ratio of the addition of soursop fruit extracts, the color score of organoleptic values ​​with the criteria of cream, the taste with the criteria of very like and the smell with the criteria of very like while the thickness decreases with the criteria being rather thick. The best addition ratio of soursop fruit extract was obtained in T5 treatment, which was a mixture of 50 ml of soursop fruit extract with 200 ml Sweet corn.