| dc.description.abstract | The purpose of this research was to determine the effect of type of stabilizer and fermentation time on the quality of cocogurt. This research used a completely randomized design with two factors, namely the type of stabilizer (P): (control, CMC, gum arabic, gelatin) and fermentation time (F): (6 hours, 12 hours, 18 hours). Parameters analyzed were ash content, fat content, protein content, pH, total acid, viscosity, total soluble solids, total lactic acid bacteria, hedonic color, hedonic aroma, hedonic taste, hedonic viscosity, and hedonic general acceptance.
The results showed that the type of stabilizer had a highly significant effect (P<0,01) on ash content, fat content, protein content, pH, total acidity, viscosity, total lactic acid bacteria, and hedonic general acceptance; but the effect was significant (P<0,05) on hedonic viscosity. Meanwhile, the fermentation time had a highly significant effect (P<0,01) on ash content, fat content, protein content, pH, viscosity, total lactic acid bacteria, and hedonic taste; but the effect was significant (P<0,05) hedonic general acceptance. The interaction between the type of stabilizer and the fermentation time had a highly significant (P<0,05) on ash content and viscosity; but the effect was significant (P<0,05) on fat content and total lactic acid bacteria. The best cocogurt determined by the de Garmo (1984) method was obtained from a type of gelatine and fermentation time of 18 hours. | en_US |
