J.Rekayasa Food Science and Technology Food and Pert., Vol No. 1 Th.

2012

STUDY OF MAKING YOGURT yam INSTANTLY WITH CONCENTRATION

MILK POWDER AND STARTER
(Study of Making of Instant Juicy Tuber Yogurt with Various Concentration of Milk
Powder and Starter)
Riska Amelia Purba *, Herla Rusmarilin *, Mimi Nurminah *
* Program Food Science and Technology Faculty of Agriculture USU Medan Jl. Prof. Sofyan A. No. 3
Medan Medan USU campus, HP 085 761 313 157 e-mail: riskaameliapurba@yahoo.co.id.
Received October 3, 2012 / Approved 30 November 2012

ABSTRACT
This research was conducted to find the concentration of milk powder and a starter that suitable for producing instant
juicy tubers yogurt with the best characteritics, and Also to introduce the refined products from juicy tubers and to find
ways of making instant yogurt juicy tubers. This research had been performed using factorial completely randomize
design with two factors, ie the concentration of milk powder (B): 14%, 15%, and 16% and the concentration of starter
(S): 2%, 2.5%, 3%, 3.5%, and 4%. Analyzed parameters were total solid, total soluble solid, protein content, total
lactic acid, total microbe, solubility, viability, and organoleptic values (flavor and taste). The results Showed that the
concentration of milk powder had highly significant effect on total solid, total soluble solid, protein content, total lactic
acid, total microbe, solubility, viability, and flavor and taste. The concentration of starter Also had highly significant
effect on total solid, protein content, total lactic acid, total microbe, solubility, viability, and flavor and taste, and had a
Significantly effect on total soluble solid. The interaction of the two factors had highly significant effect on total
microbe and viability. The concentration of milk powder of 16% and starter concentration of 4% produced the best
quality of instant yogurt juicy tubers.
Keywords: juicy tuber instant yogurt, concentration of milk powder, and starter.

INTRODUCTION
yam plants are plants that contain pachyrhizon, rotenon, vitamin B
1

6
Lactobacillus bulgaricus (Lee and Lucey, 2010). Also called probiotic yoghurt drink because it contains
good bacteria while juice, vitamin C, and also contains inulin that are beneficial to human health. Inulin
has the nature insoluble in water but can not be digested in the human digestive system. Needed bacteria
live in the intestinal tract to break down the inulin ie bacteria bifidobacteria (Susanto, 2011).
Utilization of yam tubers generally still as raw material for cosmetics and for refined products
utilization is still limited. Need diversification of products, one of which makes yam yam into yoghurt.
Yoghurt is a functional food product produced from fermented milk with added bacterial cultures
consisting of a mixture of Streptococcus thermophillus and
yam contains inulin which acts as a component of a prebiotic because it can promote the growth of good
bacteria so that if utilized cider yam in the manufacture of yoghurt it will produce beverage products
sinbiotik ( Susanto, 2011).
Yoghurt yam storage at cold temperatures (5 C - 10 C) only lasted one week it is necessary to
further treatment that is clicking instankan yam yogurt yogurt to form an instant longer stored. Before
drying, yam yogurt must first be added to the filler to protect the bacteria and make instant later easily
rehydrated yoghurt (Tamime and Robinson, 1999), ie dextrin and gum arabic is soluble in water and

glycerol monostearate Award as

Food Science and Technology J.Rekayasa food and Pert., Vol No. 1 Th. 2012

emulsifier and stabilizer. Glycerol monostearate belonged to the non-ionic surfactant is a substance amfifil
the molecules of which consist of two parts, hydrophilic and lipophilic which when dissolved in water do
not provide ion (Hilyati, et al., 2001).
This study aims to determine the concentration of milk powder and a starter that is suitable for
generating instant yam yogurt with the best characteristics, and also to introduce products processed
from yam.

MATERIALS AND METHODS

The materials used in this study is the yam from the area Binjai Tanah red, Dancow full cream milk,
sugar and yogurt obtained from supermarkets Padang Bulan, Medan.
Preparation of materials and instrumentation research Implementation research preparation includes (1)
the manufacture of yoghurt starter with 3 times pasasi, (2) making of cider yam, (3) the manufacture of
yoghurt yam, (4) the manufacture of yoghurt instant yam. Reagents used in this study was 0.01 N NaOH,
1% phenolphtalein indicator, K
2

7
yoghurt in a way as much as 16% milk powder reconstituted with boiling water at a temperature of 90 C
up to 500 ml and then added sugar 2% and stirred. The temperature was lowered to 40 to 45oC, then
added yoghurt 4% (pure culture of Lactobacillus bulgaricus and Streptococcus thermophillus). Incubated
at 40-45oC for 4-6 hours. To extract the filtrate yam, yam peeled and washed thoroughly and then
smoothed by using a blender and filtered the filtrate using a filter cloth. Then the filtrate yam heated to 80
C (pasteurized). The process of making yogurt instant yam can be seen in Figure 1.
Analysis of yam instant yogurt includes the determination of total solids (Fox, 1981), the
determination of total dissolved solids (Muchtadi and Sugiyono, 1990), determination of protein content
(Sudarmadji, et al., 1989), determination total acid (Fox, 1981), total microbial method of total plate count
(Fardiaz, 1986), solubility (National Standardization Agency, 1992), viability (Purba and Rusmarilin, 1989),
and the test organoleptic aromas and flavors (Modification Soekarto , 1985).
SO
4:

CuSO
4

RESULTS AND DISCUSSION (1: 1), sulfuric acid

0.02 N, 0.02 N NaOH, 40% NaOH, concentrated sulfuric acid, mengsel indicators,
Effect of concentration of the milk powder dextrin, gum
arabic, glycerol monostearate , PCA
total solids (%), total dissolved solids (Plate Count
Agar), and distilled water. The tool
(oBrix), and protein content (%) used in this study is to
give a concentration of powdered milk yoghurt
manufacture instant yam is
highly significant effect (P <0.01) blender (cosmos), filter
cloth, thermometer,

of the total solids, total dissolved solids, and

polyethylene, oven blower (Status
yoghurt protein content yam instant ME / 68 / HYD),
scales (sartorius). Hardware
generated (Table 1). From Table 1 the total solids used
to analyze the quality of the yogurt
is highest in treatment B
3 yam instant includes an
analytical balance (Sartorius), cup aluminum, filter paper, funnel (pyrex), measuring cups (pyrex),
volumetric flask (pyrex), oven , burette (pyrex), pan, clear plastic, erlenmeyer (pyrex), beaker glass
(pyrex), handrefraktometer, pipette, pumpkin kjedahl, measuring cups (pyrex), colony counter, desiccator,
mortal, pestle, and glassware others.
Methods
Making yoghurt yam instantaneously using two factors: the concentration of milk powder with 3
levels (B
1

(16%) in the amount of 25.700% and lowest for the treatment of B

1

(14%) that is equal to 20.900%. This is due to the addition of concentration milk powder which improves
the texture of yogurt yam produced. the more the concentration of milk powder is added more dense
texture of yogurt is produced. this is consistent with the statement of Askar and Sugiarto (2005) which
states that the addition of powdered milk into yogurt can improve the consistency and form of yoghurt
produced. Because in = 14%, B
2

= 15%, B
3

=
in milk powder containing 16% solids) and a
concentration of 5 starter withlevel
highthat has good nutritional value. (S
1

= 2.0%, S
2

= 2.5%, S
3

= 3.0%, S
4

= 3.5%, S
5

is highest total dissolved solids = 4.0%).

in treatment B
3

Method for making yoghurt instant yam is first supplied starter

(concentration of 16% milk powder) amounting to 69,000 Brix and the lowest for the
treatment of B
1

(concentration of 14% milk powder) amounting to 64,300 Brix. This is due to

J.Rekayasa Food Science and Technology Food and Pert., Vol No. 1 Th. 2012to

duethe total solids of the milk and juice yam utilized by lactic acid bacteria as energy to produce lactic
acid, CO
2

8
The protein content is highest in treatment B
3

(concentration of powdered milk 16%) is equal to 3.969% and the lowest was in, and water so that the
totalsolids
treatment B
dissolved1 increases. This is consistent with
the statement of Teja (1990) which states that one of the components of milk that can affect total
dissolved solids is lactose. The more milk powder is added, the greater the lactose content in it that this
compound will be utilized by BAL to produce lactic acid, reducing sugars from the decomposition of inulin,
CO
2

(concentration of 14% milk powder) that is equal to 3.322%. This is because milk powder
itself is a source of protein that automatically yam instant yogurt protein content is higher. This is
consistent with the statement Triyono (2010) which states that the milk powder used to achieve solid nonfat content and as a source of protein.
And water which causes high solubility.
Yam extract heat (80 C)
Concentration of Milk Powder:
B
1

= 14%
added milk powder B
2

= 15% B
3

= 16%
added sugar 2%
concentration of starter:
Stirred while cooled to a temperature of 40-45oC
S
1

= 2.0% S
2

= 2.5%

Added starter S
3

= 3.0% S
4

= 3.5% S
5

= 4.0%
Closed with perforated polyethylene plastic
incubated at 40-45oC for 4 hours
Yoghurt yam
Figure 1. scheme manufacture of yoghurt yam instant
Determination of total solids
dextrinAdded 8% and 0.4% gum arabic, and glycerol monostearate 3% of the total fatmilk powder
driedin the oven with a temperature of 50-55 C
Observations:yogurt
1. TSSinstant yam
2. The total protein content of Lactic Acid 3. 4. 5. Total Microbial Solubility 6. Viability 7. 8. Value Value
Appearance Appearance Aroma Taste

39
J.Rekayasa Food Science and Technology Food and Pert., Vol No. 1 Th. 2012

Table 1. Effect of concentration of milk powder to the total solids (%), total dissolved solids (oBrix), and
protein content (%)
Concentration of milk powder Total solids (%)
Total dissolved solids (oBrix)
protein content (%)
B
1

= 14% 20.900 Cb 64,300 bB 3.322 bB B

2

= 15% 22,200 bB 67,500 AAB 3.447 ABAB B

3
= 16% 25.700 aA 69,000 aA 3,969 aA Specification Notation different letters show a significantly
different effect on the level of 5% (lowercase) and
highly significant at the 1% level (uppercase).

Effect of starter concentration of total solids (%), total dissolved solids (oBrix), and protein
content (%)
Concentration starter gives highly significant effect (P <0.01) of total solids and protein levels, were
significantly different (P < 0,05) to total dissolved solids yoghurt produced instant yam presented in Table
2. From Table 2 it can be seen that the highest total solids contained in the treatment S
1

9
total solids in milk or juice yam like proteins will be broken down into acid- amino acids, oligosaccharides
and lactose is converted to lactic acid thus lowering the total solids in the final product. This is consistent
with the statement Hidayat, et al. (2006) which states that Streptococcus will develop faster with down
lactose in milk into lactic acids, with the formation of (the concentration of
lactic acid starter stimulate pertumbuhanc Lb. 2.0%) in
the amount of 24.667% and
bulgaricus which has a proteolytic enzyme lowest for the
treatment of S
5

concentration of
will describe themilk protein into acid-starter 4.0%) that
is equal to 21.167%.
amino acids and peptides. Increasingly acid bacteria
starterconcentrations
lactatewill degrade fats, carbohydrates, added the
decreased total

protein (total solids) becomes simpler solids yoghurt

yam. This is due
so that is thought to contain solubility due to the increase
in the number of bacteria
higher than the former, so that lactic acid (Lactobacillus
bulgaricus and
total solids end decreases than Streptococcus
thermophillus) which hydrolyze
initially.
Table 2. Effect of starter concentration of total solids (%), total dissolved solids (oBrix), andcontent
protein(%) Concentration starter
Total solids (%)
Total dissolved solids (oBrix)
protein content (%)
S
1

= 2.0 bA aA 64.833% 24.667 2.273 CB S

2

= 2.5% 23.667 66.333 bB ABA 2,613 Cb S

3

= 3.0% bcBC 23.000 66.833 3.580 ABA bB S

4

= 3.5% 22.167 67.833 bcBC AAB ABA 4.521 S

5
= 4 , 0% 21.167 68.833 cC 4,910 aA aA Specification Notation different letters show a significantly
different effect on the level of 5% (lowercase) and
highly significant at the 1% level (uppercase).

Total dissolved solids is highest in treatment S

5

(2006) which states that Lb. bulgaricus (starter concentration 4.0%)

had a proteolytic enzyme wherein the enzyme activity
that is equal to 68.833 Brix andlowest was
thein the milk solids will elaborate on the treatment of S
1

(starter concentration 2.0%)

during the fermentation process. If BAL which is equal to
64.833 Brix. This is due to
be added to the milk optimum then the increase in the

number of lactic acid bacterial

decomposition of solids become dissolved solids derived
from the increaseso that the starter
in milkwill be faster. And with total solids in milk or juice
their inulin derived from yam yam juice is converted into
lactic acid, CO
2,

water,increase dissolved solids. Because and the volatile

components that cause the
inulin-containing oligosaccharides that will come more
and more total dissolved solids. It
dissolved in the manufacture of yoghurt yam. This is
consistent with the statement Hidayat, et al.

J.Rekayasa Food Science and Technology Food and Pert., Vol No. 1 Th. 2012

highest protein content found in treatment S

5

10
glycolysis and pyruvate glucose. Lactic acid (starter concentration
4.0%) that is
produced will affect amounted to 4.910% and the lowest
on theof
characteristicsthe resulting yoghurt. The more
treatments S
1

(starter concentration 2.0%) is

high lactose, the amount of lactic acid which amounted
to 2.273%. It is caused by the
generated would be higher as well. the addition of
proteins from bacterial activity
Total microbial highest in lactic acid.
Streptococcus thermophillus and
treatment B
3 Lactobacillus bulgaricus are added will utilize
nitrogen sources and carbon contained in the milk to live and breed. This is consistent with the statement
Herath and Authority (2003) which states that the number of microbes will affect the protein in yogurt
because most of the components of microbes / bacteria are proteins.
Effect of milk powder to the total concentration of lactic acid (%), total microbial (log CFU / g), and
solubility (%)
Concentration of milk powder provides highly significant effect (P <0,01) to total lactic acid, total
microbes and solubility yoghurt produced instant yam presented in Table 3. From Table 3 it can be seen
that the total lactic acid is highest in treatment B
3 (concentration of 16% milk powder) that is equal to 0.344% and
the lowest for the treatment of B
1 (concentration milk powder 14%) is equal to 0.324%. The
higher the concentration of milk powder is added, the total lactic acid increased. This is because in the
milk are lactose and oligosaccharides in the yam to be used by bacteria as an energy and carbon source
during fermentation will produce lactic acid. The more compounds that can be used by the bacteria, the
higher the lactic acid is formed. This is consistent with the statement Triyono (2010) which states that the
lactose is hydrolyzed by lactic acid bacteria into glucose and galactose or galactose-6-phosphate. Then
converted into lactic acid through chain
(concentration of 16% milk powder) in the amount of 7.118 log CFU / gram and the lowest for
the treatment of B
1

(concentration of milk powder by 14%) in the amount of 6.697 log CFU / gram.
This is because the lactose content is increasing as a nutrient which is used by microbes for growth thus

increasing the number of microbes. This is consistent with the statement Karinawatie, et al. (2006) which
states that bacterial growth is influenced by several things such as nutrition, temperature, humidity,
oxygen, pH, and the inhibitor substance. If all that is required for bacterial growth are met then the
bacteria will quickly multiply the eventual increase in number at certain times.
Solubility is highest in treatment B
3

(concentration of 16% milk powder) that is equal to 54.693% and lowest for the treatment of B
1

(concentration of 14% milk powder) that is equal to 41.074%. The higher the concentration of
milk powder, the higher the solubility of instant yogurt produced. This is because the total dissolved solids
increase so that the greater the solubility of the instant yam yogurt. Total solids such as lactose, proteins,
fats, oligosaccharides will be degraded to simpler compounds which molecular weight is lower than
before, and also the addition of dextrin which helps instant yogurt for rehydration. This is consistent with
the statement Tamime and Robinson (1999) stated that many additives are used to give the powder looks
like yoghurt and is rehydration. One example of these additives are dextrose.
Table 3. Effect of milk powder to the total concentration of lactic acid (%), total microbial (log CFU / g),
and
solubility (%) Concentration of milk powder Total lactic acid (%)
Total microbial (log CFU / g)
Solubility ( %)
B
1

= 14% 0.324 6.697 bB bB cC 41.074 B

2

= 15% 0.331 6.922 bB 50.947 ABAB ABAB B

3
= 16% 0.344 54.693 7,118aA aA aA Specification Notation different letters show a significantly different
effect on the level of 5% (lowercase) and
highly significant at the 1% level (uppercase).

J.Rekayasa Food Science and Technology Food and Pert., Vol No. 1 Th. 2012

The influence of the concentration of lactic acid starter to total (%), total microbial (log CFU / g),
and solubility (%)
Concentration of milk powder provides highly significant effect (P <0,01) to total lactic acid, total
microbes and solubility yoghurt produced instant yam, are presented in Table 4. From Table 4 it can be
seen that the total lactic acid is highest in treatment S
5

11
the number of microbes increases and the addition of milk also provide good environmental conditions for
microbial growth, due to in the milk contains nutrients for microbial growth so that the yogurt contains
microbes are bacteria Lactobacillus bulgaricus and Streptococcus thermophillus suspected that the more
concentration the higher the total starter microbes. It (the concentration
consistent with the statement Hidayat et al. (2006)
starter 4.0%) in the amount of 0.425% and the lowest
stating that there is a mixture of starter cultures in
treatment S
1

(concentration of
Lactobacillus bulgaricus and Streptococcus starters
2.0%) is equal 0.283%. It
thermophillus a ratio of 1: 1 is usually caused by a
starter consisting of
bacteriaused in making yogurt. Lactobacillus bulgaricus
and Streptococcus
Solubility highest in thermophillus classified as
lactic acid bacteria.
treatment B
3 These bacteria are able to ferment lactose /
glucose into lactic acid, the higher the concentration the higher the starter lactic acid produced. This is
consistent with the statement Pelczar, et al. (1988) which states that the microbes are often used as a
starter in the manufacture of yogurt are Lactobacillus bulgaricus and Streptococcus thermophillus.
Lactobacillus bulgaricus is a bacteria homofermentatif which means it can produce lactic acid about 85%.
Total microbial highest in treatment S
5

(concentration of 16% milk powder) that is equal to 54.693% and lowest for the treatment of B
1

(concentration of 14% milk powder) that is equal to 41.074%. The higher the concentration of
milk powder, the higher the solubility of instant yogurt produced. This is because the total dissolved solids
increase so that the greater the solubility of the instant yam yogurt. Total solids such as lactose, proteins,
fats, oligosaccharides will be degraded to simpler compounds which molecular weight is lower than
before, and also the addition of dextrin which helps instant yogurt for rehydration. This is consistent with
the statement Tamime and Robinson (1999) stated that many additives are used to give the powder looks

like yoghurt and is rehydration. One example of these additives are dextrose.
Table 4. Effect of the concentration of lactic acid starter to total (%), total microbial (log CFU / g), and
solubility(%) Total concentration of lactic acid starter (%) Total microbial (log CFU / g) Solubility (%)
S
1

(starter concentration 4.0%) in the amount of 7.063 log CFU / gram and the lowest for the
treatment of S
1

(starter concentration 2.0%) in the amount of 6.656 log CFU / gram. This is due
to the addition of starter containing microbes, where the higher the starter is added then automatically
dD = 2.0% 0.283 6.656 36.166 dD CB S
2

= 2.5% 0.297 6.882 cdCD cC 41.762 Cb S

3

= 3.0% bB cC 0.315 6.962 51.126 Chapter S

4

= 3.5% 0.345 7.000 bB bB 54.649 ABA S

5
= 4.0% 0.425 7.063 aA aA aA 60.819 Specification Notation different letters show a significantly different effect on the
level of 5% (lowercase ) and
highly significant at the 1% level (uppercase).

The interaction effect of concentration of milk powder and a starter against the total microbial (log
CFU / g)
Combination treatment between the concentration of powdered milk and concentration of starter
different effects and highly (P <0.01) significantly affected the total microbial presented in Figure 2. Total
microbial highest
obtained from the combination treatment B
3

S
5

is equal to 7.253 log CFU / gram and the lowest obtained in the
combination treatment B
1

S
1

is equal to 6.498 log CFU / gram. At each addition of milk powder

concentrations and the concentration of the total microbial starter increasing. This is due to the increase
in milk as a nutrient for

Food Science and Technology J.Rekayasa Food and Pert., Vol No. 1 Th. In 2012

the growth of microbes and with the addition of starter lead microbial count was increased. Starter yoghurt
containing Lactobacillus bulgaricus and Streptococcus thermophillus. This is consistent with the
statement Hidayat et al. (2006)
12
states that the manufacture of yoghurt starter cultures used a mixture of Lactobacillus bulgaricus and
Streptococcus thermophillus with a ratio of 1: 1.

0
Figure 2. Relationship interaction milk powder concentrations and the concentration of total microbial
starter (log
CFU / g)
Effect of concentration of milk powder on the viability (h), aroma organoleptic value (numeric) and
organoleptic taste value (numerical)
concentration of milk powder gives effect highly significant (P <0.01) of the total viability, value
organoleptic aroma and flavor yoghurt produced instant yam are presented in Table 5. From Table 5 it can
be seen that the highest viability are in treatment B
1

as a source of energy and carbon source during growth during fermentation.

Aroma organoleptic value is highest in treatment B
3

(concentration of 16% milk powder) that is equal to 3.418 and the lowest for the treatment
of B
1

(concentration of 14% milk powder) that is equal to 3.248. The higher the concentration of milk powder
were added then increasing the value of organoleptic aromas of yoghurt yam instant. The resulting aroma
is a little aroma mixed milk milk concentration
(sourthat is still accepted as the scent of powder
products of 14%) in the amount of 9.470 hours and
fermented milk. The aroma comes from the lowest for
the treatment of B
3

second symbiosis of lactic acid bacteria. It (the

concentration of powdered milk 16%) in the amount
in accordance with the statement Hidayat, et al. (2006)
8.232 hours. The higher the concentration of milk
which states that occur symbiosis between powder, the
lower the viability which means that
both types of bacteria during the growth process. fast
microbes thrive and grow. This
value is highest organoleptic taste caused by

lactose and proteins as

in treatment B
1 source of carbon and nitrogen for the
growth of lactic acid bacteria more active then the ability to come back faster is 8.232 hours whereas if
the source of lactose smaller then the longer viability. This is according to research conducted by
Karinawatie, et al. (2008) which states that the concentration of nutrients, written materials will affect the
viability of lactic acid bacteria. These nutrients are used
(concentration of 14% milk powder) that is equal to 3,489 and the lowest for the treatment
of B
3

(concentration of 16% milk powder) that is equal to 3.006. Despite a decline of the sense of
taste, but the value remains the same that is acidic. There was a decrease as more milk is added, the
more asamlah yoghurt produced instant yam, allegedly panelists did not like the taste very sour. This is in
accordance with the statement Triyono (2010) which stated that increasing

J.Rekayasa Food Science and Technology Food and Pert., Vol No. 1 Th. 2012

will also rise lactose lactic acid is formed which causestaste of yoghurt

the acid13.
Table 5. Effect of the concentration of milk powder on the viability (h), aroma organoleptic value
(numerical), and
organoleptic taste value (numerical)
Concentration Viability milk powder (h)
Value organoleptic aromas
(numerical)
Test organoleptic taste (numeric) B
1

= 14 % 9.470 aA 3,248 bB 3,489 aA B

2

= 15% 8.843 bB 3,316 chapters 3.197 bB B

3
= 16% 8.232 cC 3.418 aB 3.006 cC Specification Notation different letters show a significantly different effect on the
level of 5% (lowercase) and
different very noticeable at the level of 1% (uppercase).

Effect of starter concentration on viability (h), aroma organoleptic value (numeric) and
organoleptic taste value (numerical)
Concentration starter gives highly significant effect (P <0,01) to total viability, organoleptic value yam
aroma and flavor yoghurt instant produced are presented in Table 6. Viability highest in treatment S
1

requires a longer adaptation to the environment so that the activity is very low. This resulted in a time of
adaptation and improvement of the physical condition much longer than normal conditions.
Aroma organoleptic value is highest in treatment S
5

(starter concentration 4.0%) is equal to 3.428 and the lowest for the treatment of S
1

(starter concentration 2.0%) that is equal to 3.222. This is because starter concentration
(starterincrease, resulting in even 2.0%) in the amount of
10,083 hours and the lowest
amount of lactic acid is formed and there is on the
treatment of various S
5

(starter concentration
of volatile compounds produced. This corresponds to

4.0%) that is equal to 7.549 hours. The higher the

statement Ramadzanti (2006) which states starter
concentration is added then
that the L. bulgaricus down fats into the viability of
getting instant yam yogurt
fatty acids that give flavor to decline (the faster the
incubation period).
typical of yoghurt by activating the enzyme Compared to
using a starter
peptidase thus increasing ordinary (semi-solid)
incubation times faster
starter concentration is added then that is 4-6 hours.
This is because when the
aroma of yoghurt becomes acidic. BAL on a regular
starter inoculation faster
Value organoleptic taste adapt is highest while the
yogurt starter
in treatment S
1 instant yam yam labih long because
yogurt has undergone drying so it takes longer to adapt and improvement of physical condition. This is
according to research conducted by Karinawatie, et al. (2008) that the yoghurt powders tend to
experience stress and pain
(starter concentration 2.0%) is equal to 3.378 and the lowest for the treatment of S
5

(starter concentration 4.0%) is equal to 3,099. Despite the decline, but the taste is generated
from the instant yam yogurt is sour. So yam instant yogurt product can still be accepted by the panelists
with scores above 3.
Table 6. Effect of starter concentration on viability (h), organoleptic aromas (numeric) and
organoleptictaste (numerical)
Concentration starter Viability (h)
Test organoleptic aromas (numerical)
Test organoleptic taste (numerical) S
1

= 2.0% 10,083 3.222 aA aA bB 3.378 S

2

= 2.5% 9,250 3,272 chapters 3.289 bB bB S

3

= 3.0% bB 8.972 3.331 3.238 bcBC ABAB S

4

cC = 3.5% 8.386 3.385 3.150 CBC ABAB S

5
= 4.0% 7.549 3.428 aA 3,099 cC dD Specification Notation different letters show a significantly different effect on the
level of 5% (lowercase) and
highly significant for the level 1 % (uppercase).

J.Rekayasa Food Science and Technology Food and Pert., Vol No. 1 Th. 2012

Effect of interaction concentrations of milk powder and starter on viability (h)

Combination treatment between the concentration of powdered milk and concentration of starter
provides highly significant influence on viability. The highest viability was obtained from the combined
treatment of S
1

14
is also the addition of starter with high concentration of solids derived from the addition of milk powder
and yam extract BAL accelerate viability. Viability is the ability of LAB to grow normally in an optimum
condition. This is consistent with B
1

that is equal to 10.334

Karinawatie statement, et al. (2008) the clock and the
lowest obtained in combination
stated that the concentration of the nutrient ingredient
treatment B
3

S
5

that is equal to 7,125 hours.

added affect viability higher concentration of milk powder
and
lactic acid bacteria and the addition of starter
concentration is added, the
dextrin can maintain viability BAL. instant yam yogurt
viability increasingly
well as the statement of Mahdian and Tehrani declines
(the faster the incubation period). Hal
(2007) yang menyatakan bahwa waktu inkubasi ini
disebabkan karena semakin banyaknya nutrisi
akan semakin cepat jika dalam susu terdapat untuk
pertumbuhan BAL karena semakin
total padatan yang optimum untuk pertumbuhan
bertambahnya konsentrasi susu bubuk. Selain itu
BAL.
Gambar 3. Grafik interaksi pengaruh konsentrasi susu bubuk dan starter terhadap viabilitas (jam)

KESIMPULAN
1. Yoghurt bengkuang instan yang terbaik adalah dengan menggunakan perlakuan interaksi antara
konsentrasi susu bubuk 16% dan starter 4% (B
4

DAFTAR PUSTAKA
Askar, S. dan Sugiarto. 2005. Uji Kimiawi dan Organoleptik sebagai Uji Mutu Yoghurt.
S
4

). 2. Sari bengkuang dapat dijadikan alternatif

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sinbiotik. 3. Yoghurt bengkuang instan juga dapat
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yang Dimodifikasi Bifidobacterium bifidum. Skripsi. IPB, Bogor.
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