Uji Organoleptik Dan Kadar Vitamin C Yoghurt Buah Bligo (Benincasa hispida) DENGAN Penambahan Konsentrasi Starter Bakteri Dan Ekstrak Buah Nangka (Arthrocarpus heterophyllus) Yang Berbeda

• Main Authors: Alfitasari, Lucky Dewi (Author), , Dra. Suparti, M. Si (Author)
• Format: Book
• Published: 2015.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online
• Notes: https://eprints.ums.ac.id/34544/25/HALAMAN%20DEPAN.pdf; https://eprints.ums.ac.id/34544/4/BAB%201.pdf; https://eprints.ums.ac.id/34544/6/BAB%202.pdf; https://eprints.ums.ac.id/34544/7/BAB%203.pdf; https://eprints.ums.ac.id/34544/9/BAB%204.pdf; https://eprints.ums.ac.id/34544/13/DAFTAR%20PUSTAKA.pdf; https://eprints.ums.ac.id/34544/11/BAB%205.pdf; https://eprints.ums.ac.id/34544/23/LAMPIRAN%20JADI.pdf; https://eprints.ums.ac.id/34544/21/SURAT%20PERNYATAAN%20PUBLIKASI.pdf; https://eprints.ums.ac.id/34544/26/NASKAH%20PUBLIKASIlucky.pdf
• Keywords: QH301 Biology

Yoghurt is one form of milk processing results of beverage products that utilize microbes in the fermentation of fresh milk into a semi solid emulsion production with a more acid. Bligo fruits have properties that tastes fresh. This research aims to know the influence of the addition of a concentration of starter bacteria and fruit extracts jackfruit against organoleptic and the levels of vitamin C in fruit yogurt bligo. The methods used in this study was a randomized Complete design (RAL) 2 factors. The first factor was the concentration of the starter bacteria (L) with three treatments, namely 3%, 7%, and 11%. The second factor jackfruit fruit extract (U) with three treatment i.e. 5%, 10% and 15%. The results showed that the real influence and interaction occurs between the starter and the concentration of fruit extracts jackfruit to quality organoleptic and the levels of vitamin C fruit yogurt bligo is generated. Organoleptic treatment addition concentration 3% starter and without fruit extracts jackfruit (U1L0) is a yogurt fruit bligo the best in accordance with Indonesia's National Standard (SNI), which has a pale white color, aroma of yogurt, sour taste, creamy texture (soft), and accept love. Levels of vitamin C in the treatment of concentration addition starter 11% and 5% jackfruit fruit extract (U3L1) produces the highest levels of vitamin C that is of 7,743 mg. Keywords: Yogurt, fruit bligo, starter bacteria, fruit extracts jackfruit, organoleptic, vitamin C levels.