| dc.description.abstract | This research was conducted to find the concentration of milk powder and
starter that suitable for producing instant juicy tuber yogurt with the best
characteritics, and also to introduce the refined products from juicy tuber and to
find ways of making instan juicy tuber yogurt. This research had been performed
using factorial completely randomize design with two factors, i.e the
concentration of milk powder (B): 14% ,15% and 16% and the concentration of
starter (S): 2%, 2,5%, 3%, 3,5%, and 4%. Parameters analyzed were total solid,
total soluble solid, protein content, total lactic acid, total microbe, solubility,
viability, and organoleptic values (flavour and taste).
The results showed that the concentration of milk powder had highly
significant effect on total solid, total soluble solid, protein content, total lactic
acid, total microbe, solubility, viability, and flavour and taste. The concentration
of starter also had highly significant effect on total solid, protein content, total
lactic acid, total microbe, solubility, viability, and flavour and taste, and had a
significantly effect on total soluble solid. The interaction of the two factors had
highly significant effect on total microbe and viability. The concentration of milk
powder of 16% and concentration starter of 4% produced the best quality of
instant juicy tuber yogurt. | en_US |
