Analysis of the Quality of Coconut Milk Yogurt with the Addition of Sugar Palm Flour During Storage / Analisis Kualitas Yogurt Santan Kelapa Dengan Penambahan Tepung Kolang Kaling Selama Penyimpanan

The addition of flour from kolang kaling in this research aims to act as a stabilizer and improve the quality of fermented drinks (yoghurt) made from coconut milk. This research aims to analyze the quality of coconut milk yogurt with the addition of kolang kaling flour by testing its physicochemical properties. Experimental research with coconut milk yogurt samples with the addition of 1% kolang kaling flour and without the addition was stored at 40C for 14 days and analyzed for pH, viscosity and total LAB, as well as testing the research samples for water content using the distillation method (thermovolumetric), protein using the method Kjeldahl, fat using Soxhlet extraction, carbohydrate (starch) content testing using the UV Visible spectrophotometric method, and total acid using the titration and organoleptic method with 9 hedonic scales. Research shows that the results of adding palm fruit flour have an effect on the analysis parameters and are in accordance with SNI, namely pH reaches 5-3.94, carbohydrates decrease during H14 fermentation by 20.1%, protein reaches 6.5%, fat around 3%, water content is very low, namely 49%, The viscosity is very low, namely 2.8cP, the acid number is sufficient according to SNI in H14, namely 2%, %, as well as the hedonic results during storage which show statistical test results which are significantly different (P<0.05) on day 7 and day 14. The research can be concluded based on physicochemical analysis and conformity with SNI that the quality of coconut milk yogurt with the addition of kolang kaling flour during storage is good and in accordance with food standards.

Penambahan tepung dari kolang kaling pada penelitian ini bertujuan sebagai stabilizer dan meningkatkan kualitas minuman fermentasi (yogurt) berbahan dasar santan kelapa. Penelitian ini bertujuan untuk menganalisis kualitas yogurt santan dengan penambahan tepung kolang kaling dengan menguji sifat fisika kimia.Penelitian eksperimental dengan sampel yogurt santan dengan penambahan 1% tepung kolang kaling dan tanpa penambahan disimpan pada suhu 4oC selama 14 Hari serta dianalisis pH, viskositas dan total BAL, serta pengujian sampel penelitian terhadap kadar air dengan menggunakan metode destilasi (thermovolumetri), protein dengan metode Kjeldahl, lemak dengan menggunakan Ekstraksi Soxhlet, uji kandungan karbohidrat (pati) menggunakan metode spektrofotometri UV Visibel, dan total asam dengan menggunakan metode titrasi dan organoleptik dengan 9 skala hedonik. Penelitian menunjukkan hasil dengan penambahan tepung kolang-kaling berpengaruh terhadap parameter analisis dan sesuai dengan SNI yaitu pH mencapai 5-3.94, total Bal meningkat mencapai 20x106 CFU/g. Karbohidrat menurun selama permentasi H14 20.1%, protein mencapai 6.5%, lemak sekitar 3%, kadar air sangat rendah yakni 49%, viskositas sangat rendah yaitu 2,8cP, bilangan asam mencukupi sesuai SNI pada H14 yakni 2%,  begitu juga pada hasil hedonik  selama penyimpanan menunjukkan hasil uji statistik yaitu berbeda nyata (P<0,05) pada hari  ke 7 dan hari ke14.Penelitian dapat disimpulkan berdasarkan analisis fisika kimia dan kesesuaian dengan SNI bahwa kualitas yogurt santan kelapa dengan penambahan tepung kolang kaling selama penyimpanan sudah baik dan sesuai dengan standar Pangan.