Karakteristik Fisikokimia, Mikrobiologi, dan Uji Pasar Yogurt Smoothies Rosela Stroberi pada Usia Remaja dan Dewasa di Bogor

Yogurt is a dairy product that processed into fermented drink using lactic acid bacteria. Smoothies are drinks made from fruit or vegetables containing milk, yogurt, honey. Strawberry Rosella Smoothie yogurt has been by reducing the water content and adding rosella flower extract strawberry jam. Before being marketed, these products need to be tested for safety market opportunities. This study aims analyze physicochemical characteristics, microbiology, tests of smoothies in adolescents adults Bogor. The characteristics included pH, activity (aw), viscosity, total titrated acid. microbiological parameters were bacteria Salmonella sp. include analysis consumer perceptions preferences their correlation with consumption patterns. test was carried out 100 respondents consisting 50 students SMAN 1 Bogor IPB University. results showed physical properties (pH, activity, acid) fulfilled SNI quality requirements. chemical nutritional yoghurt have met requirements standards based on SNI. had good attributes smoothie yogurt. Consumer regarding appearance packaging general, color, ingredient content, information, contents generally positively correlated price range consumers buy. Yoghurt safe can marketed.
 
 Keywords: perception, preferences, physicochemistry,