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VOL. 9, ISSUE 3 (2024)
The effect of adding grass jelly leaf extract on PH, water holding capacity and colour of yogurt
Authors
Andry Pratama, Eka Wulandari
Abstract
Fermented milk or yogurt are products that use biological processes to
turn a liquid into a thick consistency. The water holding capacity of fermented
milk can be enhanced using stabilizers. One stabilizer that can increase the
water holding capacity of fermented milk is grass jelly leaf extract. The use of
stabilizers affects the environment in which microorganisms grow. The objective
of this study is to determine the effect of different concentrations of grass
jelly extract on changes in pH, water holding capacity, and color. The
parameters measured in this study are pH, water holding capacity, and color.
Data analysis was conducted using a Randomized Complete Design with 3
treatments and 6 replications. Increasing the concentration of grass jelly
extract caused the pH value to rise. The color test results showed that adding
grass jelly extract did not change the color, but the water holding capacity
decreased. Using grass jelly extract at up to 5% concentration is feasible for
making yogurt.
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Pages:40-42
How to cite this article:
Andry Pratama, Eka Wulandari "The effect of adding grass jelly leaf extract on PH, water holding capacity and colour of yogurt". International Journal of Multidisciplinary Education and Research, Vol 9, Issue 3, 2024, Pages 40-42
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