The Quality of Yogurt Drink with Guar Gum and Cornstarch as Stabilizer

Premy Puspitawati Rahayu

doi:10.20961/lar.v22i3.87368

The Quality of Yogurt Drink with Guar Gum and Cornstarch as Stabilizer

Premy Puspitawati Rahayu

Abstract

This research aims to determine the effect of using guar gum and cornstarch as stabilizers in yogurt drinks and to determine the stability of yogurt drinks. The method used 2 stages of research. Stage 1 used a Completely Randomized Design (CRD) with 6 treatments and 3 replications. Stage 2 uses a CRD with nested patterns related to different storage periods. The results of stage 1 showed that guar gum and cornstarch as stabilizers had a significant effect (P<0.01) on viscosity, syneresis, and water holding capacity, significant effect (P<0.05) on pH, protein, lactose, and showed that no significant effect (P>0.05) on fat, moisture, total acid, and total LAB. The results of stage 2 showed that different storage periods had a very significant effect (P<0.01) on viscosity and pH. There was no significant effect (P>0.01) on total LAB. It was concluded that using guar gum and cornstarch can maintain the quality of the yogurt drink and is still stable after the 6th week of storage.

Keywords

Chemical quality; Physical quality; Microbial quality; Stabilizer; Yogurt

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References

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DOI: https://doi.org/10.20961/lar.v22i3.87368