<![CDATA[Penelitian ini bertujuan untuk menganalisa pengaruh penambahan karagenan pada yogurt powder daun kopi dan yogurt powder tanpa daun kopi. Penelitian dilaksanakan pada bulan September – Desember 2015 di Laboratorium Kimia dan Gizi Pangan Fakultas Peternakan dan Pertanian dan Laboratorium Terpadu, Universitas Diponegoro, Semarang. Yogurt dibuat dengan menggunakan bakteri asam laktat (BAL) Lactobacillus bulgaricus dan Streptococcus thermophillus dan setelah yogurt diinkubasi selama 4 jam, dilakukan penambahan 1-3% (v/v) karagenan, serta penambahan ekstrak daun kopi sebanyak 5% (v/v). Kemudian dilakukan pengeringan dengan suhu 50°C selama 20 jam dalam keadaan aseptis, masing-masing perlakuan diulang 4 kali. Parameter yang diamati adalah antioksidan, pH, viskositas, dan viabilitas BAL pada yogurt yang telah mengalami rehidrasi 10% (b/v). Hasil penelitian menunjukkan bahwa semakin banyak karagenan yang digunakan, menyebabkan semakin meningkatnya antioksidan dan viskositas yogurt powder yang telah diseduh. Ekstrak daun kopi juga terbukti dapat menyebabkan meningkatknya antioksidan dan viskositas yogurt powder yang telah diseduh. Penambahan karagenan dan daun kopi tidak mempengaruhi nilai pH, sedangkan pada viabilitas BAL penambahan karagenan dan daun kopi dapat melindungi BAL sekitar 5,78 – 6,29 log CFU/ml.This research was aimed to analyze the effect of the addition of carrageenan on a yogurt powder coffee leaves and yogurt powder without coffee leaves. The research was conducted in September - December 2015 at the Laboratory of Food Chemistry and Nutrition Faculty of Animal Husbandry and Agriculture and Integrated Laboratory, University of Diponegoro, Semarang. Yogurt was made using lactic acid bacteria (LAB) Lactobacillus bulgaricus and Streptococcus thermophillus with incubation time of 4 hours and the addition of 1-3% (v/v) of carrageenan and 5% (v/v) coffee leaf extract. Yogurt then was dried in 50˚C for 20 h at aseptic condition, each treatment was repeated four times. The parameters observed are antioxidants, pH, viscosity, and the viability of LAB in yogurt that have undergone rehydration 10% (w / v). The results showed that the more carrageenan are used, will cause increasing antioxidants and viscosity yogurt powder that has been brewed. Coffee leaf extract was also shown to cause the rise in antioxidants and viscosity yogurt powder that has been brewed. In addition carrageenan and coffee leaf does not affect the pH value, while the addition of carrageenan viability BAL and BAL coffee leaves can protect about 5.78 - 6.29 log CFU / ml.]]>
