PENGARUH PENAMBAHAN SUSU KACANG TERHADAP SIFAT FISIK DAN KIMIA SUSU FERMENTASI DENGAN PENAMBAHAN BERBAGAI STARTER (Effect of addition of pea milk on physico-chemical properties of fermentation milk by different starter cultures)

Abstract

Research on the effect of volume of addition of milk of peas to cow milk yoghurt with variable of addition of milk of peas 0ml, 10ml, 20ml, 30ml, 40ml with difference of starter type (Lactobacillus burgaricus, starter powder, yoghurt plain) and time of storage. Yoghurt viscosity test, ph-test, and organoleptic test were performed. From the research results obtained the best viscosity by using starter lactobacillus is variable 2A of 16.5 Cp while the best organoleptic test yoghurt is variable 1A. For the type of starter powder obtained the best viscosity and organoleptic test is 1B variable of 8.1 Cp. While yoghurt with the addition of plain yoghurt obtained the best viscosity and organoleptic variable 1C 1.14 Cp. The best viscosity result is the addition of starter lactobacillus bulgaricus with the addition of 10ml peas milk.