Pengujian Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) serta Ekstrak Jamblang (Syzygium cumini L.) Pada Kasus Niyoghurt Jamblang Yang Telah Rusak

Abstract. Yogurt with the use of coconut milk as raw material is known niyogurt or cocogurt. Coconut can be used a base for yogurt because it has same fat content in terms color and thickness similar to full cream milk. Preliminary research breed starter Streptococcus thermophilus Lactobacillus bulgaricus on media addition gradually. The results preliminary study showed that pH value cultures slightly increased at 40% decreased until 80%. However, when using 100% milk, two starters again. In main study, making yoghurt variations percentage (3% (S1), 4% (S2) 5% (S3)) jamblang fruit extract (Syzygium cumini L.) (10% (J1), 20% (J2) 30% (J3)). show been damaged which characterized by rancid aroma, does not have sour taste, gas bubbles appear. niyoghurt ranges from 5.0-5.38 an average 5.19. This accordance SNI (01-2981-1992).(Examining (Streptococcus bulgaricus) Syzygium L. Extract Case Spoilt Fruit Niyoghurt)Abstract. Biaken deceased 80% use. (S3%)) percentagee (10%(J1), 20%(J2) demaged Acording (01-2981-1992)