PENGARUH PENAMBAHAN SARI WORTEL DAN JERUK TERHADAP KANDUNGAN PROTEIN, LEMAK DAN ORGANOLEPTIK PADA YOGHURT SUSU SAPI SEBAGAI SUMBER BELAJAR BIOLOGI

Yogurt is a dairy product resulted through a fermentation process by using lactic acid bacteria starter, namely Lactobacillus bulgaricus, Streptococcus salivarius, and thermophillus. The milk being used as the yogurt drink product in this study is cow's milk. Cows are generally raised and farmed for its milk since it contains animal protein needed for our health. Cow's milk has a low protein content but has a high fat content. Most people do not like cow's milk because of its distinctive and fishy smell. Carrot and orange juice are one of the vegetable and fruit plants that contain high level of vitamin C among various types of other vegetables and fruits which is good for body health. This study aims to determine the effect of adding carrot and orange juice to the protein, fat, and organoleptic contents of cow milk yogurt as a learning source for biology subject. The method employed in this study was real experiment. The results indicate that there is an influence of adding carrot and orange juice to the protein, fat, and organoleptic contents of cow's milk yogurt resulted from various concentrations. The control treatment by adding carrot juice to the protein content in yogurt obtains a mean value of 1.62%. The treatment of J1 (4%) by adding orange juice to the protein content in yogurt obtains a mean value of 1.72% b / b. These results are still below the Indonesian National Standard (SNI) of 2014 regarding to minimum requirement of yogurt drinks which is 3.5% b / b. Control treatment by adding carrot juice to the fat content in yogurt obtains a mean value of 3.71% b / b. The control treatment by adding orange juice to the fat content in yogurt obtains a mean value of 3.71% b / b. These results meet the Indonesian National Standard (SNI) in 2014 regarding to maximum requirement of yogurt drinks which is 3.8% b / b. The organoleptic result in yogurt with the addition of carrot juice shows that the treatment on W4 (10%) producing flavor 103, color 114.33, aroma 109.33, and texture 121.67. While the organoleptic result in yogurt with the addition of orange juice shows that the treatment on J4 (10%) producing flavor 119.67, color 120.67, aroma 104.67, and texture 115.67. Hence, the results of this study can be used as a learning source for biology subject