Quality improvement of yogurt through the addition of corn and tomato juice

Abstract

This research aims to determine the effect of the addition of corn and tomato juice concentrations on the quality of yogurt produced. The method used is factorial completely randomized design, which consists of two treatment factors. The first factor is the comparison of the concentration of corn juice with the S code, consisting of 4 levels, namely: S 1 is 0%, S 2 is 10%, S 3 is 20% and S 4 is = 30%. The second factor is the ratio of tomato juice with password T, consisting of 4 levels, namely: T 1 is 5%, T 2 is 10%, T 3 is 15% and T 4 is 20%. The combination of treatment ratio concentrations of corn extract and tomato juice gave no significant effect on vitamin C and the number of bacteria, but was significantly different from the total acid and very significantly different from the total solids and organoleptic values. The best quality of yogurt obtained at 30% corn juice concentration and 5% sari tomato concentration.