Karakteristik Yoghurt Berdasarkan Variasi Penambahan Konsentrasi Pati Jagung - Saman, Widya Rahmawaty; Ahmad, Lisna; Limonu, Marleni; Harun, Fahri Rahmawati (JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI; Vol 12 No 2 (2024): Juni, 2024)
Corn yoghurt is one of the yoghurt creations made from corn extract which is processed in the same way as making yoghurt in general. In this study using corn starch extract in the manufacture of synbiotic yoghurt drinks. The design used in this study was a completely randomized design (CRD) with one factor, namely the addition of corn flour concentration. There were 3 treatments and one control, each treatment was repeated 3 times. The highest pH value and degree of sweetness were found in yoghurt with the addition of 15% corn flour extract. Total Dissolved Solids (TPT) in synbiotic yoghurt with the addition of 15% albedo extract of watermelon had the highest TPT value while the organoleptics of synbiotic yoghurt included taste, color, texture and aroma. Yoghurt with the addition of 10% extract has the highest taste and texture value. In terms of color criteria for each treatment the results obtained were almost the same. Whereas on the aroma criteria the panelists preferred yoghurt without the addition of cornstarch extract   Keywords: Corn Flour, Yoghurt, Synbiotic drink Yoghurt jagung merupakan salah satu kreasi yoghurt berbahan dasar pati jagung yang diolah dengan cara yang sama seperti pembuatan yoghurt pada umumnya. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yakni penambahan konsentrasi pati jagung. Terdapat 3 kali perlakukan dan satu kontrol setiap perlakuan diulang sebanyak 3 kali. Nilai pH dan derajat kemanisan yang tertinggi terdapat pada yoghurt dengan penambahan 15% Pati jagung. Total Padatan Terlarut (TPT) pada yoghurt simbiotik dengan penambahan 15% Pati jagung memiliki nilai TPT tertinggi sedangkan organoleptik yoghurt simbiotik meliputi rasa, warna, tekstur dan aroma. Yoghurt dengan penambahan pati jagung 10% memiliki nilai rasa dan tekstur tertinggi. Pada kriteria warna untuk tiap perlakuan hasil yang didapat hampir sama. Sedangkan pada kriteria aroma panelis lebih menyukai yoghurt tanpa penambahan pati jagung.   Kata Kunci: Pati Jagung , Yoghurt, Minuman simbiotik.