Emanfaatan Biji Nangka Sebagai Bahan Alternatif Pembuatan Yogurt Instan

Abstract

Utilization Jackfruit seeds as an alternative to making instant yogurt is one of diversification of food. Efforts made to process jackfruit seed into a useful product as an alternative to the addition of new food sources is the processing of jackfruit seeds into instant yogurt that has a high selling value. This study aims to determine the effect of stater concentration and flour concentration in order to make instant yogurt from jackfruit seeds. The method used is a complete randomized design (RAL) 2 factorial that is Factor I: starter concentration (S) which consists of 4 levels, namely: S1 = 2%, S2 = 4% S3 = 6%, S4 = 8% and Factor II: the concentration of agar flour (A) consisting of 4 levels ie: A1 = 0%, A2 = 0.3%, A3 = 0.6 %, A4 = 0.9%. The type of research used is quantitative analysis of rendement and TSS and qualitative testing of organoleptic taste. The results showed very significant different effect (P <0.01) on Rendement, TSS and Organoleptic Flavor both at stater concentration and at concentration of Flour agar. The influence of stater concentration obtained the highest yield of 73,88%, TSS 24,32 Brix and flavor organoleptik 2,97% while at the concentration of flour to get the yield of 75.36%, TSS 27.06% and organoleptik taste 3.75%.