SIFAT FISIKOKIMIA YOGHURT BUAH NAGA MERAH (Hylocereus polyrhizus L.) DENGAN PENAMBAHAN BERBAGAI LEVEL SUSU SKIM

Abstract

The physicochemical properties changes during the manufacturing of milk-fermented products like yoghurt which incorporates red dragon juice as a natural colourant are important to be considered. Skim milk has hydrocolloid properties to increase the viscosity, aroma, acidity, and protein of such products. The objective of the study was to determine the effect of the addition of different levels of skim milk on the physicochemical properties of red dragon fruit yoghurt. This study was carried out using a completely randomized design with four treatments and five replications; differences between treatment means were separated with DMRT analysis. The treatments of skim milk level addition in this study were 0%, 3%, 6% and 9% w/v, respectively. The variables observed were the pH value, level of acidity, and viscosity value of red dragon fruit yoghurt. The result showed that the incorporation of skim milk up to 9% had no significant effect on the pH and acidity levels of yoghurt. However, the viscosity of red dragon fruit yoghurt was increased significantly along with the increasing level of skim milk