Pengaruh Penambahan Sari Buah Lakum (Cayratia trifolia (L.) Domin) Terhadap Kualitas Dan Penerimaan Organoleptik Pada Yoghurt

Abstract

Lakum (Cayratia trifolia (L.) Domin) is shrub that abundant in West Kalimantan. The fruit contains anthocyanin which has many benefits and very potential for the development of food product, one of them is yoghurt. This study aims to determine the effect of addition of lakum juice on the quality and acceptance of organoleptic yoghurt. The design used is complete randomized design (CRD) with 5 treatments of addition of lakum juice with concentration 0%, 6%, 12%, 18% and 24% then the replication in 3 times. Based on the ANOVA test, the addition of lakum juice (C. trifolia (L.) Domin) has an effect by increasing protein levels, decreasing total acid content, increasing total lactate acid bacterias, and increasing the anthocyanin levels of yoghurt. The acceptance of the organoleptic yoghurt with addition of lakum juice the most preferred was on 24%. The result showed that concentration of 24% lakum juice had high protein, total acid, total lactate acid bacterias and anthocyanin content. It was conclude that the making of yoghurt with addition of lakum juice 24% will produce yoghurt with good quality.