UJI MOST PROBABLE NUMBER (MPN) BAKTERI COLIFORM DAN ORGANOLEPTIK YOGHURT BENGKOANG (Pachyrhizus erosus)

  • Fransiska Fransiska
Keywords: MPN Test, bengkoang, yoghurt

Abstract

Bengkoang has the potential to be utilized into various functional food products such as yoghurt. Bengkoang is one of the fruits that contains various nutrients that are very important for health such as vitamins and minerals.  The purpose of this study was to determine the effect of adding bengkoang on yoghurt using the MPN test method, organoleptic characteristics of bengkoang yogurt and to know the acceptability of bengkoang yogurt consumers. The study design used a single-factor Complete Randomized Design (CRD), with three levels and three replications, bringing it to nine treatments. The design in the study used two variations including without the addition of 0% bengkoang extract, the addition of 25% bengkoang extract and the addition of 50% bengkoang extract. The results showed that the microbial contamination test with a time of 24 hours was negative and continued with a confirmation test with a time of 48 hours the results were positive. Organoleptic test results on bengkoang yogurt are known that there is a noticeable difference in color and preference. While the aroma, taste and texture have no effect.  The preferred sample is the addition of 25% bengkoang extract with the category of cream color, typical yoghurt aroma, sour taste, medium liquid texture.

Published
2022-09-30
Section
Articles