| dc.description.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. | en_US |
