Jurnal Pendidikan Teknologi dan Kejuruan
Vol 2 No 3 (2019): Regular Issue

Pembuatan Yoghurt Susu Sapi Segar dengan Penambahan Puree Ubi Jalar Ungu

Sari Mustika (Universitas Negeri Padang)
Sedarnawati Yasni (Institut Pertanian Bogor)
Suliantari Suliantari (Institut Pertanian Bogor)



Article Info

Publish Date
31 Aug 2019

Abstract

Making fresh cow's milk yogurt with the addition of purple sweet potato puree is diversification in making yogurt. The purpose of this study was to analyze the effect of adding purple sweet potato puree to pH, viscosity, total titrated acid and total dissolved solids in yogurt making. In this study the RAL experimental design (complete random design) was used to test pH, viscosity, total titrated acid and total dissolved solids with 3 treatments and 2 replications, then proceed with the Tukey real difference test if there were significant differences in each treatment. The treatment given is the addition of purple sweet potato puree as much as 4%, 6% and 8%. From the research results, a formula with 8% purple sweet potato puree was selected with the following characteristics: pH 4.14, total titrated acid 1.26%, viscosity 1154.5 cp, total dissolved solids 2.2o Brix, and total lactic acid bacteria 1.25x109 cfu / ml .

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Journal Info

Abbrev

jptk

Publisher

Subject

Education Engineering

Description

Aims and scope: Aims Jurnal Pendidikan Teknologi Kejuruan aims to present high-quality and relevant scientific articles in the form of original research results in the field of Technical and Vocational Education and Training. By showcasing the latest teaching techniques, effective instructional ...