PENENTUAN KADAR ASAM LAKTAT DAN ORGANOLEPTIK PADA YOGHURT BENGKUANG DENGAN PENAMBAHAN STARTER (Lactobacillus bulgaricus dan Streptococcus thermophillus) DAN MADU DENGAN KONSENTRASI YANG BERBEDA (Determination Of Lactic Acid Levels And Organoleptic On Jicama Yogurt With Addition of Starter And Honey with Different Concentration)

Abstract

The main objective of this research was to determine the effect of addition of honey and starter on lactic acid levels of Jicama yogurt. Added honey as much as 2 ml, 4 ml, 6 ml, 8 ml and 10 ml. Added starter as much as 1.5 ml; 3 ml; 4.5 ml. Parameters analyzed were number of lactic acid, viscosity and organoleptic values. The results showed that the addition of honey and starter greatly influences the number of lactic acid and the viscosity of Jicama yogurt. The highest lactate acid score was 0.630% according to variable 15, the highest viscosity was 12,605 cP. Keywords : Yogurt, Jicama, Lactobacillus bulgaricus, Streptococcus thermophillus, Autoclave, , Lactic Acid.