Utilization of safira taro flour (Colocasia esculenta) as addition of natural stabilizers on yoghurt products

Abstract

Yogurt is a processed food biotechnology made from milk that has been fermented by Lactobacillus and Streptococcus lactic acid bacteria that have antioxidant activity. The manufacturing process has decreased water holding capacity (whey off), this is caused by a decrease in pH in the range of casein isoelectric points that affect the quality of the final product. The purpose of this study is to maintain the final quality of yogurt with the addition of natural taro flour stabilizers. The research method used is to compare the concentrations of natural stabilizers of 2.5%, 1.25%, 0.165%, 0.1% and incubation time of 9 hours, 18 hours, 24 hours, 34 hours. Parameters observed: analysis of the physico-chemical properties of yogurt. The results showed the best yogurt with fat content (0.51%), potassium (2354.64 mg / kg), nutrient content (energy 612.8 kcal; protein 12.7; carbohydrate 9.85 g; calcium 120.29 g; phosphorus 223, 5g; Iron 20.3g; Vitamin A 484mg; vitamin B 0.387mg; vitamin C 1.81 mg)), and organoleptics showed that panelists preferred the yogurt variant (sweet taste). The best yogurt is that there is no decrease in water binding capacity by adding natural stabilizers with an incubation period of 24 hours with a 0.1% stabilizer.