PENGARUH KONSENTRASI SUSU SKIM DAN SUHU FERMENTASI TERHADAP KARAKTERISTIK YOGHURT KACANG KORO ( Canavalia ensiformis L )

The purpose of this study is to investigated and study the manufacture of yoghurt by using raw materials Jack beans (Canavalia ensiformis L) with various concentrations of a mixture of skim milk and fermentation temperature variation so that the results obtained yoghurt Jack beans (Canavalia ensiformis L) can be accepted and liked by consumers. The purpose of this study was to undertake new product development or diversification of the commodity Jack beans (Canavalia ensiformis L) is the process of making yogurt from Jack beans (Canavalia ensiformis L). The research method used was a randomized block design (RAK) with factorial pattern 4 × 4 with a repeat twice. The treatment consists of two factors, the first factor is the concentration of skim milk which consists of four levels, namely: a1 = 0%, and a2 = 2.5%, a3 = a4 = 5% and 7.5%, and the second factor is the temperature fermentation which consists of four levels ie b1= 25°C, b2= 30°C, b3= 35°C and b4= 40°C. The analysis includes the analysis of proteins, analysis of cyanide levels, pH, TPC, Viscosity and Appearance. The result showed that the concentration of Skim Milk, Fermentation temperature and interaction between Skim Milk and Fermentation temperature does not affect the characteristics of the Jack beans (Canavalia ensiformis L) produced yoghurt Key Words : Jack Beans (Canavalia ensiformis L), Skim milk, Fermentatio