Development Product of Coconut Milk Yoghurt Mixed with Gac (Momordica cochinchinensis (Lour.) Spreng.)

Abstract

The purpose of this research was to study the appropriate formula for making coconut milk yogurt mixed with gac. The study was the optimum ratios of coconut milk and gac   in yogurt production. The physical, chemical, microbiological characteristics were analyzed and satisfaction with the product. A total of 5 formulas were tested, it was found that the pH value, sweetness value decreases during fermentation and the lactic acid content increases. The microbiological analysis showed that the number of microorganisms at 0 and 6 hours increased with the incubation period. By the sixth hour of incubation of coconut milk yogurt mixed with gac had the highest amounts of microorganisms. When testing product satisfaction, it was found that overall preference was formula 3.