STUDI PEMBUATAN FROZEN YOGHURT SARI BIJI NANGKA (Artocarpus heterophyllus)

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.