Uji Organoleptik Dan Uji Kandungan Protein Pada Yogurt Dengan Penambahan Kopi Arabica (Coffea arabica L)

JIMAK, Maria Susana (2020) Uji Organoleptik Dan Uji Kandungan Protein Pada Yogurt Dengan Penambahan Kopi Arabica (Coffea arabica L). Undergraduate thesis, Unika Widya Mandira.

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Abstract

Yogurt is a fermented milk product with the help of Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. These bacteria break down lactose into lactic acid which gives yogurt its distinctive taste. Yogurt is generally served by adding essence such as the aroma of vanilla, strawberry, pineapple and so on. In this case the researcher will choose coffee as a flavor enhancer. This study aims to determine the organoleptic test on Arabica coffee yogurt and the protein content in yogurt with the addition of Arabica coffee (Coffea Arabica L). This research was conducted from November to December 2019 at the Food Technology Laboratory of the UPT MIPA Lab at Widya Mandira Catholic University. This study used a completely randomized design with four treatments, namely yogurt without coffee, yogurt with the addition of 5 g of coffee, yogurt with the addition of 10 g of coffee and yogurt with the addition of 15 g of coffee, which was carried out by organoleptic tests using the questionnaire method whose data were analyzed by SPSS ver. 19 then analyzed the protein content using the Kjeldahl method. The results of the organoleptic test showed that the color, taste, aroma and texture parameters observed by each panelist received various assessments, then the protein content test for each treatment showed different results where treatment 2 and 3 had the same results while treatment 4 showed decreased protein levels. with a yield of 8.74%

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