KONSENTRASI TEPUNG UBI JALAR (Ipomoea batatas L) DENGAN BERBAGAI VARIAN DAN LAMA FERMENTASI TERHADAP PEMBUATAN YOGHURT (Analisys Effect Of Difference Concetration Of Sweet Potato (Ipomoea batatas L) Flour Variants and Long Fermentation Of Yoghurt)

Abstract

The autoclave is a sterilizing tool with the principle of high-temperature and high-pressure heating. The pressure used is generally 15 Psi or about 1 atm and with a temperature of 1210C. The hot vapor produced by an autoclave is sourced from the hot vapor produced by fire or electricity. Sweet potato (Ipomoea batatas) including tuber plants, and is one food that has a high enough nutritional content with a complete composition. Yogurt in this study was made by means of UHT milk added with sweet potato flour. Variable A is yoghurt plus white sweet potato flour with variable (1 gr, 2 gr, and 3 gr), and Variable B is yoghurt added with yellow flour of yellow varieties (1 gr, 2 gr, and 3 gr), and Variable C yoghurt with sweet purple sweet potato flour with variables (1 gr, 2 gr, and 3 gr). Bacteria Lactobacillus bulgaricus was instrumental in this study. Analysis of the product was total lactic acid, pH and density. Keywords: Autoclave, Sweet Potato Flour, Lactobacillus bulgaricus, Yoghurt, Lactic Acid