Peningkatan Cita Rasa dan Tekstur Yoghurt dari Susu Kambing dengan Penambahan Konsentrasi Inokulan

• Main Authors: Chusniati, Sri, Effendi, Mustofa Helmi
• Format: Article PeerReviewed
• Language: Indonesian; Indonesian
• Published: Fakultas Kedokteran Hewan 2008
• Subjects: SF380-388 Goats
• Online Access: http://repository.unair.ac.id/53825/1/PEER%20REVIEW001.pdf; http://repository.unair.ac.id/53825/2/20170308083133.pdf; http://repository.unair.ac.id/53825/; http://journal.unair.ac.id/increasing-yoghurt-flavour-dan-texture-from-goats-milk-by-adding-inoculan-consentration-article-6176-media-28-category-5.html
• Institution: Universitas Airlangga

The aim of the study was to show that yoghurt from goats milk can be made as an alternative milk preservative and prepare yoghurt which good quality in texture and flavour. The experiment used two treatment on yoghurt from goats milk. First treatment was adding inoculan consentration such as 1%, 2%, 4%, 6% and 8%. The inoculan was contain the starter of yoghurt. The second treatment was managing incubation temperature, such as : 30oC and 40oC. Duration time of incubation temperature was 10 - 12 hours for 30oC and 6 - 8 for 40oC. The parameters were observed the nutrient value: such as protein value, fat value and lactic acid value; and organoleptic test : such as hedonic test and ranking test. Result of the experiment showed the lactic acid value of yoghurt was affected (p<0,05) by incubation temperature. The best quality of yoghurt was produced by adding inoculan consentration 4% on 40oC. Based on the results of the experiment, it can be concluded that increasing yoghurt quality was by adding inoculan consentration 4% on 40oC with duration time 6 hours. Yoghurt, goats, milk, inoculan