EVALUASI PARAMETER FISIKOKIMIA YOGHURT SUSU KACANG TANAH TERHADAP PENGARUH KONSENTRASI STARTER DAN LAMA FERMENTASI (Evaluation of Physicochemical Parameters of Peanut Milk Yoghurt on the Effect of Starter Concentration and Fermentation Length)

Abstract

This study aims to analyze the pH, viscosity and lactic acid levels in peanut pollen yoghurt. The materials used in this study were peanut saris, skim milk, starter culture Lactic Acid Bacteria (BAL) (Lactobacillus bulgaricus and Strepotococcusthermophillus) and lactose. The treatments were 2 ml starter addition, 4 ml starter addition, 6 ml starter addition and 8 ml starter addition and 18 hours, 20 hours, 22 hours and 24 hours incubation time. During the experiment obtained the pH value of 5-3 with the lowest pH at 24 hours. The viscosity value obtained averaged 36.74 cP with the highest viscosity at 24 hours and the addition of 8 ml starter of 55.952 cP. The results of lactic acid content obtained an average of 7.796%. The results showed that the longer incubation time in peanut pollen yoghurt increased the production of lactic acid and increased the viscosity, and decreased the pH value. Neither with the addition of a starter, the more the addition of a starter the higher the production of lactic acid in yoghurt. Keywords: Yogurt, peanut essence, pH value, viscosity value, lactic acid content