PENGARUH JENIS STABILIZER TERHADAP KUALITAS KIMIA, MIKROBIOLOGIS, DAN ORGANOLEPTIK YOGHURT POWDER SELAMA PENYIMPANAN

• Main Authors: , NOVIANA CAHYANI TYASTUTI, , Widodo, S.P., M.Sc., Ph.D.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/126728/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66958
• Institution: Universitas Gadjah Mada

This experiments were conducted to determine the effect of stabilizers on the chemical, microbiological, and organoleptic quality of yoghurt powder during storage in refrigerator. Experiments were carried out using two treatments, namely the addition of stabilizers (0,5% gelatin, 0,5% alginate and 0,5% carageenan) and period of storage (0 week and 4 weeks). Evaluation performed included pH value, acidity, moisture, protein content, lactose content, fat content, total lactid acid bacteria, and probiotic�s viability. Data were analyzed using analysis of variance 2x4 factorial pattern, and if there were significant differences were tested with Duncan�s Multiple Range Test (DMRT), organoleptic data was analyzed by Kruskall Wallis non parametric analysis. The results showed that the addition of stabilizers had no effects to the degree of acidity, moisture, protein, and fat content, and probiotic�s viability. The addition of stabilizers had effects to the pH value, lactose content, and total lactid acid bacteria. Storage for 4 weeks had no effect on pH values, fat content and total lactid acid bacteria, but was able to reduce lactose content and increased the acidity, protein content, and probiotic�s viability. Organoleptic analysis showed an effect to color, aroma, flavor, and texture but no effect for the acceptance level. The addition of stabilizers maintain to yoghurt powder quality, better than no addition the stabilizers for 4 weeks storage in refrigerator temperature.