Product development of karanda yogurt

Abstract

The development of Karanda Sundae-style set yogurt has the objectives to develop a formula for making Karanda yogurt and as a guide to the use of Karanda. To study the base formula of set yogurt and study amount of Karanda jam that is suitable for making Sundae-style yogurt and study the quality changing during yogurt storage at cold temperature (4ºC). From the results of the selection of basic formulas for set yogurt. It was found that the panelists liked yogurt which was prepared from 82 % pasteurized milk, 9% skimmed milk powder, 4.5% sugar and 4.5% plain yogurt. Next, this selected yogurt recipe was developed to be a product of sundae-style set yogurt with Karanda jam. From sensory testing, Karanda jam (65% Total soluble solids) at 15% of the total yogurt ingredients received a preference score of more than 10% and 20%. Karanda Sundae-style set yogurt has protein, fat, carbohydrate and fiber content 7.17, 1.56, 67.94 and 1.60%, respectively. When stored at 4 ºC for 18 days, Karanda Sundae-style set yogurt still maintains the good characteristics of set yogurt, found a syneresis of whey and surface of the yogurt is slightly dry. The yogurt has a pH at 3.65, with a lactic acid content of 0.92%, the amount of anthocyanin has changed slightly. And microbial quality still has the number of lactic acid bacteria in accordance with the standard criteria of the type of yogurt that still contains live microorganisms