PENGARUH LAMA PENYIMPANAN PADA SUHU REFRIGERATOR TERHADAP pH, VISKOSITAS DAN JUMLAH KOLONI BAKTERI YOGHURT

The purpose of this study was to determine the effect of storage time on cold temperature to pH, viscosity and number of yoghurt bacteria colonies, and to know the rate of pH change, viscosity and number of yoghurt bacterial colonies due to storage time at cold temperature. This research was conducted by using experimental method with 5 treatments and 3 replications. The method used in this research is using Completely Randomized Design (RAL) with one factor that is storage period that is P1 (before storage), P2 (Day 7), P3 (Day 14), P4 (Day 21) and P5 (Day 28). The results showed that the effect of storage time at cold temperature to yoghurt pH was not significantly different (P> 0.05). The effect on viscosity differed significantly on day 7 with the highest viscosity value of 190 d.Pas. The number of bacterial colonies can be maintained until storage at day 14