The effect of different storage times at 5°C on the quality of yogurt with the addition of local taro starch (Colocasiaesculenta) as stabilizer

Abstract

The purpose of this research was to determine the effect of storage time at 5°C on the quality of yogurt with the addition of local Taro Starch as Stabilizer. The materials were used: fresh cow’s milk, skim milk, starter and taro starch. The research method used was a laboratory experiment using a Completely Randomized Design (CRD) with different storage times at 5°C, namely: 5 treatments including: P1: 1 day, P2: 7 days, P3: 14 days, P4: 21 days, P5: 28 days. Each treatment was repeated 4 times so that 20 research units were obtained. The variables observed were the syneresis, WHC, pH, and total acid of the yogurt. Data were analyzed by one way Anova and followed by Duncan’s multiple range test (DMRT). The results showed storage time at a refrigerator temperature of 5°C gave a very significant difference (P≤0.01) to the syneresis, WHC, pH, and total acid of the yogurt. Based on the research results, it can be concluded that the storage time of yogurt can last up to 21 days.