Pengaruh Berbagai Konsentrasi Pulp Buah Naga Merah pada Pembuatan Set Yoghurt terhadap Total Bakteri Asam Laktat, Nilai pH, dan Total Asam

Set yogurt is a product that has characteristic thick texture containing dry ingredients about 20% derived from fresh milk and skims milk. The addition of Red Dragon Fruit Pulp to used as good substrate with simple sugar components stimulate the growth lactic acid bacteria, pH value, total set yogurt. method in this study Completely Randomized Design (CRD) various concentrations each treatment were 0% (P0), 5% (P1), 10% (P2), 15% (P3), five replications. obtained data statistically analyzed by ANOVA at = if there significant differences, further tests will be carried out using Duncan Multiple Region Tests (DMRT). results showed differences (p<0,05) on acid. red dragon fruit pulp concentration added resulted best yoghurt bacteria 9,52 x 108 CFU/ml, value 4,19, acidity 1,12%.