Pengujian Organoleptik Produk Yogurt dengan Penambahan Variasi Konsentrasi Daun Kelor (Moringa oleifera)
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Abstract
Penelitian ini bertujuan untuk mengetahui berapa persentase penambahan tepung daun kelor dan lama waktu fermentasi untuk menghasilkan yogurt yang berkualitas. Pada pembuatan yogurt ini memvariasikan konsentrasi penambahan tepung daun kelor dan lama waktu fermentasi selama 14 dan 16 jam. Bahan baku yang digunakan adalah susu UHT dengan variasi yang sama untuk semua sampel, sedangkan variasi penambahan tepung daun kelor sebanyak 0, 2, 4, 6 dan 8 gram. Pada pembuatan yogurt ini dilakukan uji organoleptik untuk mengetahui tingkat kesukaan konsumen terhadap penambahan tepung daun kelor yang paling tepat agar dihasilkan formula yogurt daun kelor yang paling baik. Pilihan pada B1 (kontrol), B2 (disukai) dan B5 (tidak disukai).
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