The results showed that the longer incubation time in peanut pollen yoghurt increased the production of lactic acid and increased the viscosity, and decreased the pH value. The results of lactic acid content obtained an average of 7.796%. The viscosity value obtained averaged 36.74 cP with the highest viscosity at 24 hours and the addition of 8 ml starter of 55.952 cP. During the experiment obtained the pH value of 5-3 with the lowest pH at 24 hours. The treatments were 2 ml starter addition, 4 ml starter addition, 6 ml starter addition and 8 ml starter addition and 18 hours, 20 hours, 22 hours and 24 hours incubation time. The materials used in this study were peanut saris, skim milk, starter culture Lactic Acid Bacteria (BAL) (Lactobacillus bulgaricus and Strepotococcusthermophillus) and lactose. This study aims to analyze the pH, viscosity and lactic acid levels in peanut pollen yoghurt.
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