21/03/2019
Physico-chemical and sensoric characteristics of yogurt drink- based on coconut sap (csy-drink)
Erminawati and Karseno
Coconut sap-Yogurt (CSY) drink is a product based on coconut sap and skim-milk processed through lactic acid fermentation using Lactobacillus bulgaricus dan Streptococcus thermophillus at certain time and temperature. This research was aimed to assess the effect of varieties/different coconut-sap and skim-milk concentrations on physico-chemical and sensoric characteristics of coconut sap-Yogurt drink produced and to assess the treatment combinations which produce the best product. The research conducted using RBD with two factors; coconut-sap concentrations (0%, 10%, 30% and 50%) and skim-milk consentrations (5% and 10%); with four replications, therefore obtained 32 experimental units. Variables observed were; viscosity, total-acid, pH, reduction-sugar, total-sugar, Soluble-protein contents and sensoric/organoleptic-test (color, coconut-sap aroma, yogurt aroma, sweet-taste, sour-taste and hedonic. Data obtained was analised using F test and if significant, analysis continued using Duncan& #8217;s Multiple Range Test (DMRT) at 5% level. Result of the research showed that the best CSY drink preferred by panelist is the CSY drink processed from 50% of coconut sap and 10% skim-milk; with sensoric characteristics; rather-preferred (scale of 2,175), brownish-white in color (scle of 3,413) with taste of rather sweet (scale of 2,4) and rather sour (scale of 2,225), rather strong of yogurt aroma (scale of 2,05) and rather strong of coconut sap aroma (scale of 2,538). The physico-chemical characteristics of the product were as follow; viscosity of 7,375 mPa.s; acidity of 0,219%; pH of 4,975; reducing sugar content of 3,38% wb; total sugar content of 20,056% wb and Soluble protein content of 0,05% wb.
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