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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Sains Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ternak Tropika JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) UNEJ e-Proceeding Indonesian Journal of Chemistry Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY Conference on Innovation and Application of Science and Technology (CIASTECH) JAST : Jurnal Aplikasi Sains dan Teknologi BUANA SAINS Jurnal Ilmiah Fillia Cendekia Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Nutrisi Ternak Tropis (JNT) REKASATWA : Jurnal Ilmiah Peternakan Jurnal Pengabdian Kepada Masyarakat J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Pengabdian Kepada Masyarakat Jurnal Agripet Animal Production Journal of Education Technology and Inovation
Aju Tjatur Nugroho Krisnaningsih
Universitas PGRI Kanjuruhan Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Social Sciences Veterinary Other

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Journal : UNEJ e-Proceeding

 1 
OPTIMIZATION OF YOGURT FERMENTED MILK PRODUCTS WITH THE ADDITION OF NATURAL STABILIZER BASED ON LOCAL POTENTIAL OF TARO STARCH (COLOCASIA ESCULENTA) Aju Tjatur Nugroho Krisnaningsih; Dyah Lestari Yulianti; Imam Thohari; Puguh Surjowardojo
UNEJ e-Proceeding 2016: Proceeding The 1st International Basic Science Conference
Publisher : UPT Penerbitan Universitas Jember

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Abstract

The aims of research were to improve the quality of the final product through the use of yogurt stabilizer based on local potential, easily obtainable stock and has a low price, namely taro starch (Colocasia esculenta). The method of research was laboratory experiment arranged in completely randomized design factorial. The first factor is the level of taro starch with 4 treatments (0%, 1%, 2%, 3%). The second factor is the concentration of starter with 3 treatments (1%, 3%, 5%). Each treatment was repeated 3 times. The variables measured and analyzed: 1) pH, 2) the acidity, 3) viscosity. The data were analyzed by Anova. If significant the Duncan’s Multiple Range Test was applied.The results showed the addition of stabilizer level provides a significant influence on the pH, acidity and viscosity of yogurt (P <0.01) but concentration starter not significant of pH and viscosity (P> 0.05) but very real effect on the acidity of the yogurt (P <0.01). Interaction taro starch level and inoculation starter does not give effect to the quality of the yogurt based on physico-chemical properties. pH yogurt with the addition of stabilizer level of 1%, 2% and 3% produce ideal pH after fermentation for ready consumption of 3.9. The acidity of the yogurt without stabilizer (0%) was 1,52% -2.02%. Addition of stabilizers 1% and above decreased the acidity of the yogurt. Level 3% of stabilizer provides the highest viscosity value of 27620 cP yogurt. While the lowest viscosity of the yogurt without addition of stabilizer (0%) of 840 Cp. Conclusions of research that the stabilizer taro starch level of 1% contribute to produce optimal quality yogurt products.
Co-Authors Abi, Veronika Krisnawati Abrori, Yuridlo Jaka Aditya Umbu Kulli Walangara Alfindo Agung Setiawan Aswin Kurniawan Brihandhono Brihandhono Brihandhono, Ari Dewi Khosiya Robba Didakus Santitores Didik Wahyudi Dimas Pratidina Puriastuti Dimas Pratidina Puriatuti Hadiani Dimas Zulfikar Hanif Djalal Rosyidi Doroteus Popot Simi Dwi Agus Setiawan Dwi Gusmalawati Dyah Lestari Yulianti Dyah Lestari Yulianti Dyah Lestari Yulianti Dyah Lestari Yulianti Dyah Setyawati Dyah Tuwi Ramsiati Egidius Ulus Ethelburg Rafael Warin Hera Fabiana Lija Fachturohman, Muchammad Fahmi Arif Zakaria Falensio Yano Karo Ferdianus Nono Hadiani, Dimas Pratidina Puriastuti Hillarius Betu Ikhwan, Amin Nur Imam Thohari Jenitha Verawati Fallo Juventus Peso Karisman, Prelis Kornelis Tamo Ama Kris Nur Utomo Kupertus M Radang Kusumawati, Enike Dwi Laurensius Geofri Killa Leondro, Henny Lesmin Yigibalom Lilik Eka Radiati M. Nur Ihsan Magdalena Meo Maria Korsini Bagus Maria Meryana Fila Maris Kurniawati Melody Yoman Meo, Magdalena Mochammad Chanafi Moh Yunus Bahtiar Nur Khoiriyah Oke Anandika Lestari Peni Wahyu Prihandini Permata Ika Hidayati Philipus Pati Pelang Sekosi Pranata, Yudi Wiliyam Prihandini, Peni Wahyu Puguh Surjowardojo Puguh Surjowardojo purwadi purwadi Revi Selvian Revi Selviana Santitores, Didakus Selvinus Lawu Woli Selvinus Lawu Woli Sembiring, Rinawati Syam Rahadi Tri Ida Wahyu Kustyorini Wahyuni Indah Wulansari Walangara, Aditya Umbu Kulli Waluyo Edi Susanto Waluyo Edi Susanto Waluyo Edi Susanto Waluyo Edi Susanto Susanto Wempilianus Bai Ria Widya Hanum Sari Pertiwi, Widya Hanum Wiji Setiyaningsih Yohanis PIndu Amah Yopianus Anamila Yuli Arif Tribudi Yulianti, D. L. Yulianti, Diyah Lestari