Pengaruh Penambahan Minyak Jintan Hitam (Nigella sativa) dengan Konsentrasi Berbeda pada Proses Pembuatan Yoghurt terhadap Jumlah Bakteri Asam Laktat, pH, dan Akseptabilitas

Yoghurt is a dairy product containing probiotics which have benefits for the body and can be innovated by adding flavours with aim of attracting interest people who consume it. Black cumin one spices that used in making yoghurt. spice contains essential compounds secondary metabolites improve health carbohydrates function as prebiotics. This study aims to reveal number lactic acid bacteria, pH acceptability yoghurt added black oil. research was conducted experimentally using completely randomized design (CRD) 5 concentration treatments (P0 = 0%, P1 0.1%, P2 0.2%, P3 0.3% P4 0.4%) 4 times repetition. Data on bacteria were analysed test variance Duncan's while data tested Kruskal-Wallis continued Mann-Whitney test. The results showed addition oil manufacture significant effect total taste, aroma acceptance. 0.1% still acceptable panellists bacterium 5.02 x 10 8 CFU/mL value 4.39.