NILAI pH, KEKENTALAN, DAN ANALISIS FINANSIAL YOGURT DENGAN PENAMBAHAN AIR KELAPA MUDA

Abstract

Yogurt is a fermented product made from milk using Lactic Acid Bacteria (LAB) such as Lactobacillus bulgaricus and Streptococcus thermophillus as fermenting agents. Young coconut water has good potential as an additional ingredient in yogurt because of its nutritional content. The research aims to determine the effect of adding young coconut water on the pH and viscosity of yogurt and to calculate the financial analysis of the product. The stages of making yogurt begin with measuring

500 ml of UHT milk for each treatment, then adding young coconut water with a control concentration (0 ml), P1 50 ml, P2 75 ml, P3 100 ml, P4 125 ml, inoculating 5% plain yogurt and incubated for 9 hours. The resulting yogurt product is analyzed for pH value, viscosity, and financial analysis. The research results showed that the addition of young coconut water reduced the pH value of yogurt from 4.37 - 3.87, the viscosity of yogurt ranged from 31.33 dpa.s - 9.33 dpa.s and financial feasibility with R/C 1.59. BEP price 15,700 and BEP unit 1,859.