Abstract:
One functional product that is being developed at this time is a fermented milk
drink containing probiotics around 65%. Seen various types of products that have
been widely known to contain probiotics, most of which include milk-derived
products as keffir yogurt, fermented milk, yakult, cheese with bifidus infanitis,
frozen yogurt based on fermented milk. To determine the concentration of frozen
yogurt jackfruit seed juice with the addition of CMC and jackfruit seed juice
yogurt. This research used Factorial Randomized Complete Design (RAL) with
two replications. Factor I is the CMC concentration (K) consisting of 4 levels of
treatment, namely: K1 = 0,1%, K2 = 0,2%, K3 = 0,3%, K4 = 0,4%. Factor II is the
jackfruit seed juice yogurt (M) consisting of 4 levels, namely: M1 = 15%, M2 =
25%, M3 = 35%, M4 = 45%. The parameters observed : Melting speed, Number of
solids, total microbes Total acid, Total Plate Count Values. Statistical analysis
result on each parameter show : the CMC concentration has a very significant
different effect (P<0,01) on the specific Melting speed, Number of solids, total
microbes Total acid. the jackfruit seed juice yogurt has a significant different effect
(P<0,01) Melting speed, Number of solids, total microbes Total acid, Total Plate
Count Values.
