Pengaruh penambahan pati talas (colocasia esculenta) sebagai stabilizer terhadap viskositas dan uji organoleptik yogurt

Abstract

The aim of this research was to know effect of adding the taro starch (Colocasia esculenta)  as a stabilizer on viscosity and organoleptik test. The research method used was a laboratory experiment using a completely randomized desing (CRD), which consists of 4 treatments (P0= without the addition of taro starch, P1= addition of taro starch 0,5%, P2= addition of taro starch 1%, P3= addition of taro starch 1,5%) and 3 replications, then continued by Least Significant Difference (LSD). The result showed that the addition of taro starch as a stabilizer provides highly significant effect (P< 0,01) on the viscosity and texture yogurt. Result showed the highest viscosity values by adding starch 1,5%=8230 cP and the lowest score without the addition of starch is 0%=830 cP. An texture  of yogurt on the highest volue with the addition of taro starch 1,5% with a score of 9 and the lowest rate of 0% was 6,8. While adding starch not have the effect of (P>0,05) in color, taste and flavor. The highest score is of a favorite by adding starch 0,5% = 7,4 and the lowest 1% =7,0. Favorit yogurt on the highest score is adding starch 0,5% = 6,47 and the lowest 1,5% =5,53. On fondnes scent highest score by adding starch 0%  and       0,5% =7,4  and the lowest value adding starch 1% and 1,5% =7,3. It was concluded that the addition of taro starch as a stabilizer of 1.5%  produces yogurt optimum quality in terms of viscosity and texture of yogurt. Keywords: yogurt, taro starch, viscosity, organoleptic test