QUALITY ASSESSMENT OF YOGHURT AND ITS RAW MATERIALS BASED ON ITS PHYSICOCHEMICAL PROPERTIES

• Main Author: RETNAWATI (NIM: 20507095), SILVIA
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/12657
• Institution: Institut Teknologi Bandung

Yoghurt is one of the popular fermented milk product, which has nutritional benefits beyond the milk itself as its raw materials. The process of yoghurt production can be done easily, thereby opening the opportunity for everyone to produce yoghurt by themselves economically and naturally. Currently, there are various kinds of commercial yoghurt that can be found in different trademark. To ensure that those yoghurt are good to be consumed and also give benefit for our health, we must examine the quality of the product. The purpose of this work is to learn how to produce a good quality of yoghurt and to assess the quality of the product and its raw materials in terms of their physicochemical characteristics as well as their organoleptic. In assessing the quality of the yoghurt, we used Standar Nasional Indonesia, SNI 01-2981-1992 for the yoghurt and SNI 01-3141-1998 for the milk as a reference, and also the commercial yoghurt bought in the supermarket.