Krisnaningsih, Aju Tjatur Nugroho (2018) Optimization of Taro (Colocasia esculenta) Starch as a Stabilizer in Physico-chemical and Sensory Evaluation of Yogurt. Pakistan Journal of Nutrition, 17 (7). pp. 319-322. ISSN 1680-5194
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Abstract
Objective: This study aimed to evaluate the effect of taro (Colocasia esculenta) starch addition as a stabilizer of syneresis, pH, total acidity, viscosity and the sensory evaluation of yogurt. Methodology: The method used experimental design with a completely randomized design consisting of four treatments and each treatment had 4 replications (P0 = Without addition of taro starch, P1 = Addition of taro starch 1%, P2 = Addition of taro starch 2% and P3 = Addition of taro starch 3%). Results: The results showed that the addition of taro starch as a stabilizer significantly affected (p<0.01) the syneresis, pH, total acidity and the viscosity of yogurt. The lowest syneresis in yogurt was observed with the addition of stabilizer taro starch at 3% = 0.98%. The optimal pH after fermentation is suitable for yogurt consumption with the addition of stabilizer taro starch from 3.74-3.98. The highest total acidity was observed in yogurt without stabilizer (0%) 1.73% but the addition of taro starch 1% and above lowered the total acidity of the yogurt. The use of taro starch as a stabilizer increased the viscosity of yogurt. Panelists assessment for the color, taste, aroma and texture of yogurt had a high score, indicating good acceptance. Conclusion: The addition of 1% taro starch provided the best physico-chemical and sensory evaluation of yogurt. Key words: Yogurt, stabilizers, taro starch, sensory evaluation, physico-chemical properties
| Item Type: | Article |
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| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Aju tjatur AJU TJATUR NUGROHO K Ayu |
| Date Deposited: | 17 Jul 2018 05:01 |
| Last Modified: | 08 Nov 2022 04:01 |
| URI: | http://repository.unikama.ac.id/id/eprint/1730 |
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