Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.)

Yogurt can be made from homogenized milk, low-fat milk or skimmed with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus not survive environments high acidity, so probiotics needed. One fruits that process making red fruit (Pandanus Conoideus L). The purpose this study was to analyze physical organoleptic properties probiotic given fruit. observed characteristics consist pH, viscosity, total acid concentration water activity (aw) arachnids consisting color, flavour, aroma consistency. This research using a complete randomized design (RAL). results showed has real effect (P<0.05) on viscosity titrated test shows noticeable hedonic quality tests, then tests affect flavour. Based testing 2.5% closest control acceptable Indonesian National Standards (SNI).