The Influence of Temperature and Time In Ultrasonication Pre-treatment On The Characteristic of Goat Milk Yoghurt Andi Jaya Nasaruddin
Agricultural Product Technology Study Program, Faculty of Agricultural Technology, Brawijaya University
Abstract
Because of its nutritional benefits, goat milk is in high demand. Goat milk has a bad smell, so it is fermented into yogurt to reduce the flavor. However, due to differences in the rheological properties and composition of milk, goat milk yogurt has a lower consistency than cow milk yogurt. The use of ultrasonic waves for homogenization was discovered to improve the consistency of yogurt. In this study, ultrasonication experiments were conducted with the following independent variables: type of instrument (ultrasonic probe and ultrasonic bath), length of time (5 and 10 minutes), and temperature of ultrasonication (50 and 60 degrees Celsius) to determine the optimal ultrasonication conditions in the manufacture of goat milk yogurt with the following dependent variables: viscosity, syneresis, pH, and total acid. The collected data were statistically analyzed using two way anova on the SPSS application. The microstructure of the best treatment obtained was then examined using a Confocal Laser Scanning Microscope (CLSM).
