Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea L.) dan Lama Fermentasi Terhadap Mutu Yoghurt Susu Kerbau

Abstract

LATIFAH HANUM NASUTION : The effect of additional Blue Butterfly Pea (Clitoria ternatea Linn) extract and fermentation time on the quality of buffalo milk yoghurt Supervised by LINDA MASNIARY LUBIS and HOTNIDA SINAGA. This study was aimed to analyze the effect of adding blue butterfly pea extract and fermentation time and the interaction of both on the chemical and sensory quality characteristics in the making of buffalo milk yoghurt. This study was conducted using a factorial completely randomized design (CRD) method with 2 factors, namely : Ratio of blue butterfly pea extract (A) : A0 (0%) A1 (2%) A2 (4%) A3 (6%) and fermentation time (T) : T1 (6 hours) T2 (12 hours) T3 (18 hours) T4 (24 hours). The parameters tested in this study were pH value, total dissolved solids, protein content, fat content, total acid, antioxidant activity, viscosity, lactic acid bacteria and organoleptic test (color, aroma, taste, texture and general acceptance). The results of additional blue butterfly pea extract showed a highly significant effect (P<0,01) on the pH value, total acid, antioxidant activity, color hedonic and general acceptance hedonic. The results of fermentation time showed a highly significant effect (P<0,01) on the pH value, Total dissolved solids, protein content, fat content, total acid, antioxidant activity, viscosity , lactic acid bacteria, aroma hedonic, taste hedonic, texture hedonic, and general acceptance hedonic. The interaction of the addition blue butterfly pea extract and fermentation time on the quality of buffalo yoghurt had a highly significant effect (P<0,01) on the total acid, antioxidant activity and general acceptance hedonic.