Quality of Marketed Yoghurt in Manado City

Friets S. Ratulangi; Wahidah Ma’ruf

doi:10.55927/mudima.v5i6.305

Authors

Friets S. Ratulangi Sam Ratulangi University
Wahidah Ma’ruf Sam Ratulangi University

DOI:

https://doi.org/10.55927/mudima.v5i6.305

Keywords:

Quality, Yoghurt, Manado City

Abstract

This study aims to determine the quality of yoghurt with various brands marketed in Manado City. The materials used were Ultra High Temperature (UHT) milk as much as 1 liter, skim milk 10%, sugar (sucrose) 6% and starters used are Streptococcus thermophillus and Lactobacillus bulgaricus, yogurt with various brands that have not expired from several supermarkets in Manado City. Other materials used for analysis are 70% alcohol, distilled water, MRS broth media, MRS Agar, peptone water, spritus, tomatoes, PDA (Potato Dectrose Agar). The tools used are autoclave, incubator, refrigerator, pH meter, erlenmeyer, test tube, thermometer, analytical balance, petri dish, aluminum foil, disposable, glass cup, pipette, refrigerator, oven, tissue, plastic, spritus lamp, cup, weighing bottle and blender. This study used a completely randomized design (CRD) consisting of 5 treatments and 4 replicates. Sampling locations as replicates and several brands of yogurt as treatments, namely: R1 = Commercial Yoghurt A; R¬2 = Commercial Yoghurt B; R3 = Commercial Yoghurt C; R4 = Commercial Yoghurt D; R5 = Commercial Yoghurt E. The variables observed were pH value, total solids, total amount of lactic acid bacteria and total amount of Yeast/Khamir. The results of the analysis of variance showed that the quality of yogurt with various brands marketed in Manado City in terms of total solids, total lactic acid bacteria and pH value showed very significant differences (P < 0.01). It is concluded that yoghurt with treatment R1 (Commercial Yoghurt A) is the best yoghurt, but yoghurt marketed in Manado City still has a quality that is suitable for consumption

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