Sifat kimia dan viksositas yogurth sinbiotik dengan penambahan selai buah peach produksi PT Fajar Taurus selama penyimpanan

Abstract

The objectives this research was to study the chemical properties and viscosity of synbiotic yogurth with peach jam addition during stirage and to study panelist perception on this product. Experimental design used was completely randomized design with storage time (0, 4, 8, and 12 weeks) as treatments. Parameter were studied including viscocity value and chemical properties such as pH value, TAT, water content, ash, protein, fat, carbohydrate, and total dissolved soid (TDS). Information about panelist acception to the product was obtain from sensory analysists by hedonic assay.