Physical and Organoleptic Properties of Freeze-dried Local Beans and Salak Yogurt Powder

Yogurt is one of the most popular fermented dairy products worldwide, with huge consumer acceptance due to its health benefits. While shelf life still relatively low, freeze-drying could extend yogurt. Other non-milk raw materials that can be an alternative substrate in yogurt are local Indonesian beans, namely Mung bean and Garut red bean. Additionally, added fiber- carbohydrate-rich Manonjaya salak flour produce a synbiotic product. Hence, this study aimed powder comprising nuts through process, which physical properties organoleptically acceptable meet standards. In study, red- beans mixed was compared fresh as control, plus powders from milk nuts, well flour. The resultant were tested for pH, %brix, moisture content, organoleptic hedonic testing. findings revealed freeze-dried exhibited water content (10.39) 5.57 %brix final pH 5.0, by panelists. red-, mung power met national