| dc.description.abstract | The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed, basic yogurts, 2, 4 and 6 percent, with other components in the formula: Pasteurized milk, natural flavored yogurt, granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic, stable yogurt. Which the yogurt has 21 solids soluble in water, white, light yellow The texture of the yogurt is stable. After that, mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios, namely 30:70, 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37, the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture, ash, fat, protein, fiber, protein and carbohydrate was found to be 86.81 ± 2.83, 0.40 ± 0.32, 0.37 ± 0.23, 3.02 ± 0.77, 0.14 ± 0. 26, and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days, found that total microbial count, yeast, mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013) | en_US |
