STUDY ON YOGURT PROCESSING WITH STAR FRUIT SUPPLEMENTATION

Abstract

Yogurt is rich in beneficial bacteria and is an good food in enhancing the function of the digestive system. Currently, yogurt has been a large market around the world, consumers prefer it not only for its nutritional value but also for other advantages such as reasonable price, easy uses and especially the characteristic delicious taste that fermented bacteria bring. The research project on yogurt production with star fruit supplementation was carried out in order to develop a variety of yogurt products with some surveys such as: water and milk solution ratio, star fruit supplementation, plain yogurt and time fermentation. The results showed that yogurt was fermented for 10 hours, supplemented with water and milk solution 1: 1, star fruit juice 10% and yogurt 15% for good quality products with medium scores reached 19.63 and pH was within the specified standards for yogurt (4.33).