Pengaruh Perbandingan Biji Nangka dan Air dan Konsentrasi Carboxy Methyl Cellulose (CMC) terhadap Mutu Yoghurt Sari Biji Nangka

Abstract

The research was conducted on April to Mei 2012 in the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using factorial completely randomised used design with ratio of jackfruit seed and water (1:1, 1:2, 1:3, and 1:4) and carboxy methyl cellulose concentration (0,1%; 0,2%; 0,3%, and 0,4%). Parameters analysed were total solid content, protein content, total lactid acid content, pH, total microbe, organoleptic value of flavour, taste, and texture. The results indicated that the ratio of jackfruit seed and water and carboxy methyl cellulose concentration had highly significant effect on total solid content, protein content, total lactid acid content, pH, total microbe, organoleptic value of taste and texture, and had significant effect on organoleptic value of flavor.