<![CDATA[Penelitian ini bertujuan untuk mengetahui nilai pH, total padatan terlarut, dan sifat sensoris yoghurt dengan penambahan ekstrak bit. Materi yang digunakan adalah susu skim cair, ekstrak bit, kultur bakteri asam laktat (BAL) yaitu Lactobbacillus bulgaricus, Streptococcus thermophillus, dan Lactobacillus acidophilus. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan ekstrak bit 0%, 1%, 2%, 3%, dan 4%. Masing-masing perlakuan diulang sebanyak 4 kali. Hasil penelitian menunjukkan penambahan ekstrak bit memberikan perbedaan nyata (P<0,05) terhadap nilai pH, total padatan terlarut, dan sifat sensoris yoghurt. Nilai pH menghasilkan angka 3,79 – 3,92; total padatan terlarut 7,70 – 8,13 °Brix; dan semakin tinggi penambahan ekstrak bit yang digunakan menambah agak bau aroma tanah dan rasa lebih agak manis. Penambahan konsentrasi ekstrak bit terbaik yaitu 4%.Kata kunci : nilai pH, total padatan terlarut, sifat sensoris, yoghurt, ekstrak bitAbstractThe purpose of this research was to determined the pH value, total dissolved solids, and sensory properties of yoghurt with addition of beet extract. Material used in this research were liquid skimmed milk, beet extract, starter cultures of lactic acid bacteria (BAL) that were Lactobbacillus bulgaricus, Streptococcus thermophillus, and Lactobacillus acidophilus. The research showed that addition of the beet extract given significant (P<0,05) the value of pH, total dissolved solid, and sensory properties of yoghurt. The result obtained showed that the pH value ranged between 3.79 – 3.92; total dissolved solids 7.70 – 8.13 °Brix; and an addition in the taste and sweetness become increasingly concentrated. The additional of the best beet extract happens on 4%.Keywords: pH, total dissolved solids, sensory properties, yoghurt, extract beet]]>
