?url_ver=Z39.88-2004&rft_id=1514051045&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+TEPUNG+ATAU+PATI+%0D%0ATERHADAP+MUTU+YOGHURT+&rft.creator=INTAN+RAMADHANI++%2C+intan200297%40gmail.com&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.subject=680+Produksi+untuk+keperluan+khusus&rft.description=%0D%0A+%0D%0AYoghurt+is+one+of+the+processed+food+products+made+from+milk+which+is+processed%0D%0Athrough+a+fermentation+process+by+Lactic+Acid+Bacteria+Lactobacillus+bulgaricus%0D%0Aand+Streptococcus+thermophilus+which+have+a+sour+taste.+Changes+in+the+physical%0D%0Acharacteristics+of+yogurt+such+as+syneresis+can+affect+consumer+rejection+of+yogurt%0D%0Aproducts.+Therefore%2C+researchers+tested+the+quality+of+yogurt+with+the+addition+of%0D%0Aflour+or+starch+as+a+stabilizer+to+determine+the+quality+of+the+yogurt+produced.+The%0D%0Aquality+test+includes+Total+LAB%2C+Total+Acid%2C+Syneresis%2C+Total+Solids+and%0D%0AOrganoleptic+Test.+This+study+uses+a+literature+study%2C+where+the+data+obtained+in%0D%0Athe+form+of+data+from+google+scholars.+The+results+showed+that+the+higher+the%0D%0Aconcentration+of+flour+or+starch+from+several+reference+sources%2C+the+better+the%0D%0Aquality+of+yogurt+produced+and+acceptable+to+consumers.+%0D%0A+%0D%0AKeywords+%3A+yogurt%2C+flour+or+starch%2C+BAL%2C+Stabilizer%0D%0A%0D%0A%0D%0AYoghurt+merupakan+salah+satu+produk+olahan+pangan+yang+terbuat+dari+susu+yang%0D%0Adiolah+melalui+proses+fermentasi+oleh+Bakteri+Asam+Laktat+Lactobacillus%0D%0Abulgaricus+dan+Streptococcus+thermophilus+yang+memiliki+cita+rasa+asam.%0D%0APerubahan+karakteristik+fisik+yoghurt+seperti+sineresis+dapat+berpengaruh+terhadap%0D%0Apenolakan+konsumen+pada+produk+yoghurt.+Oleh+karena+itu+peneliti+melakukan%0D%0Apengujian+mutu+yoghurt+dengan+penambahan+tepung+atau+pati+untuk+mengetahui%0D%0Amutu+yoghurt+yang+dihasilkan.+Pengujian+mutu+tersebut+meliputi+Total+BAL%2C%0D%0ATotal+Asam%2C+Sineresis%2C+Total+Padatan+dan+Uji+Organoleptik.+Penelitian+ini%0D%0Amenggunakan+studi+literatur%2C+dimana+data+yang+diperoleh+berupa+data+dari+google%0D%0Acendekia.+Hasil+penelitian+dilihat+dari+beberapa+sumber+referensi+meujukka%0D%0Abahwa%2C+semakin+tinggi+konsentrasi+tepung+atau+pati+yang+diberikan+maka+mutu%0D%0Ayoghurt+yang+dihasilkan+semakin+bagus+dan+dapat+diterima+oleh+konsumen.+%0D%0A%0D%0AKata+kunci+%3A+yoghurt%2C+tepung+atau+pati%2C+BAL%2C+bahan+penstabil+&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2022-06-27&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66694%2F2%2F1.%2520ABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66694%2F1%2F2.%2520SKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66694%2F3%2F3.%2520SKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++INTAN+RAMADHANI+%2C+intan200297%40gmail.com++(2022)+PENGARUH+PENAMBAHAN+TEPUNG+ATAU+PATI+TERHADAP+MUTU+YOGHURT.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F66694%2F