Pengaruh Variasi Konsentrasi Sukrosa dan Susu Skim Terhadap Jumlah Asam sebagai Asam Yoghurt Kacang Hijau (Phaseolus radiatus L.) Laktat

Yoghurt is one of the popular fermentation product. For common yoghurt made from animal milk such as cow milk and goat milk. Beside of animal milk, also known soybean milk as alternative. Vegetable milk usually made from soybean, but it also made from mungbean. The aim of this research were to analyze the effect of sucrose and skim milk concentration variation to total acid as lactic acid which produced in fermentation of mungbean yoghurt process. The methods of this research are making mungbean milk, mungbean yoghurt with skim milk( 5 %, 7 %, and 9 %) and sucrose concentration ( 0 %, 5 5, and 10 %). The result show that the highest total acid produced in treatment by adding sucrose 5 % and skim milk 9 % was 0, 70 % and It’s suitable with total acid standar (as lactid acid) according to SNI of yoghurt Keywords : Yoghurt, Mungbean, skim milk, lactic acid, sucrose