ANALISIS TOTAL ASAM, pH dan VISKOSITAS PADA FERMENTASI YOGHURT DENGAN PENAMBAHAN SARI BELIMBING (Averrhoa carambola L) (

Abstract

Yoghurt is a fermented product formed from beneficial bacteria Lactobacillus Bulgaricus and StreptococusThermopillus. This study uses star fruit juice (AverrhoaCarambola L) and milk as the main ingredient in making yoghurt. The purpose of this research is to know the influence between star fruit juice (AverrhoaCarambola L) concentration and starter concentration to lactic acid, pH, and viscosity. The addition of star fruit juice (AverrhoaCarambola L) is useful to improve star fruit is usually consumed in fresh form only. An autoclave is a closed heater to menstrerilize an object using steam usually temperature. In this research, there are two factors: first factor that is 1 %, 3%, 5% and second factor of starter concentration which tita treatment level is 6 mL, 7 mL and 9 mL with three repetition. The results showed that the influence of star fruit juice (AverrhoaCarambola L) and starter greatly affect the changes of lactic acid, pH, and viscosity. Lactic acid level of star fruit juice 3 % and starter 9 mL that is equal to 1,62 % and optimal variable on viscosity analysis that is star fruit juice (AverrhoaCarambola L) addition 5 % and starter 9 mL yield viscosity equal to 50,209 cP, optimum pH average at addition of starter 9 mL equal to 4. Keywords: Autoclave, Star fruit, Starter, Yoghurt