Pengaruh Perbandingan Sari Bit (Beta vulgaris L.) dengan Sari Kuini (Mangifera odorata Griff) dan Jumlah Gum Arab terhadap Mutu Yoghurt

Abstract

This research was conducted to determine the effect of ratio of beet and kuini juices and arabic gumconcentration on quality of yoghurt. This research was conducted at Laboratory of Microbiology and Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e ratio of beet and kuini juices (B) : (10%:90% ; 20%:80% ; 30%:70% ; 40%:60%) and concentration of arabic gum (G) : (0,2% ; 0,4% ; 0,6%). The parameters analyzed were total solid, water content, protein content, fat content, ash content, vitamin C content, total acid, total dissolved solid, total lactic acidbacteria, value of color, viscosity, and organoleptic test of color, aroma, flavor, and viscosity. The results showed that the ratio of beet and kuini juices had highly significant effect on value of color, viscosity, total solid, water content, protein content, fat content, ash content, vitamin C content, total acid, total dissolved solid, and organoleptic test of color, flavor, and viscosity and had significant effect on total lactic acid bacteria and hedonic value of aroma. Concentrationof arabic gum had highly significant effect on viscosity, protein content, ash content, vitamin C content, total acid, total lactic acidbacteria, and hedonikvalue ofviscosity. The interaction between the two factors had highly significant effect on fat content, ash content, vitamin C content, total lactit acidbacteria, and the hedonic value of the flavor, and did not differ significantly on the value of color, viscosity, total solid, water content, protein content, total acid, total dissolved solid, the hedonic value of the color, aroma, and viscosity. Yoghurt that had the best quality wasratio of beet and kuini juices of 40%:60% and 0,6%arabic gum. Antioxidant activity of yoghurt withthe best quality was analyzed.