Proporsi Sari Labu Kuning (Cucurbita moschata) terhadap Karakteristik Yoghurt Layak Konsumsi Ditinjau dari pH dan Uji Organoleptik

Yogurt is one of the functional foods obtained from fermented milk with help Lactic Acid Bacteria (LAB). Several innovations were made to improve properties yogurt by adding ingredients rich in fiber, which pumpkin. The nutritional content pumpkin quite complete, and its utilization still minimal, so this has potential be developed as an alternative making yogurt. purpose study was determine effect proportion juice on characteristics that suitable for consumption terms pH organoleptic tests. research design used a Randomized Block Design (RAK) using 3 treatments, namely: first treatment 1:1 (pumpkin: water); second 1:2 third 1:3 water) 4 replications. test meter 7 buffer. Based results laboratory tests, highest value 6.67 (P1), lowest 5.62 (P2). For test, color yellow orange, taste slightly sour sour, aroma pungent, texture watery thick.