ANALISA HASIL FERMENTASI SUSU SAPI DENGAN PENAMBAHAN SARI BUAH BELIMBING (Averrhoa carambola L) MENGGUNAKAN BAKTERI ASAM LAKTAT (Lactobacillus bulgaricus) Analysis Product Fermentation of Cows Milk With Addition Star Fruit (Averrhoa carambola L) Concentrate Using Lactic Acid Bacteria (Lactobacillus Bulgaricus)

Abstract

Milk is one of the foods that are rich in nutrients that are important for the human body in everyday life. Along with the development of the age, milk experienced product development. One of the most popular dairy products is yoghurt. In making yoghurt with the addition of star fruit juice there are 5 stages: making star fruit juice, sterilization, mixing, fermentation, and analysis. The purpose of this study to determine the effect of star fruit juice concentration and fermentation time to lactic acid levels, pH, and viscosity. The variables used are concentration 10, 20, and 30% of star fruit extract and fermentation time 18, 20, and 22 hours. From the research, it was found that there were minimal results on star fruit juice concentration variation of 10% and fermentation time of 18 hours with lactic acid level of 1.08%, pH 4, and viscosity of 73.63 cP. While maximum results on star fruit juice concentration variables 30% and 22 hours fermentation time with lactic acid levels of 1.80%, pH of 4, and viscosity of 95.5 cP. Keywords : Autoclave, Fermentation, Star Fruit, Yoghurt