Journal of Applied Food Technology • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

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The Effect of Different Addition of Jicama (Pachyrhizus erosus) Extract to the Value of Total Lactic Acid Bacteria, Chemical Properties and Organoleptic in Soyghurt

Asharina Nabila, Valentinus Priyo Bintoro, Ahmad Ni'matullah Al-Baarri


This research aims to know the effect of addition of jicama extract with different concentration to the value of total lactic acid bacteria, chemical properties, and organoleptic in soyghurt sinbiotic. Experiment design that used in this research was experiment using complete random design with 4 treatments; i.e. concentration of jicama extract of 0%, 15%, 25%, and 35%. As result, jicama extract effected to total lactic acid bacteria, total solid, acidity, and organoleptic. The higher concentration of jicama extract the higher total lactic acid bacteria, total titratable acidity and acidity organoleptic. However, the total solid and mouthfeel organoleptic was decrease against the elevation of jicama extract. 


Soyghurt, Jicama, Sinbiotic, Total Lactic Acid Bacteria, Total Titrable Acidity

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