@thesis{thesis,
		author={Bernanda  Yuliasanjaya},
		title ={PEMBUATAN YOGHURT SUSU KECAMBAH KACANG HIJAU},
		year={2010},
		url={http://www.upnjatim.ac.id},
		abstract={Mung bean sprouts (bean sprouts) is a vegetable foodstuffs. Excess
of bean sprouts as a source of antioxidants, vitamin E and contain
essential amino acids. Sprouts have a weakness that is easily damaged during
storage. One effort to increase the economic value of the bean sprouts
to process it into yogurt.
This study aims to determine the influence of starter concentration
yogurt and a long fermentation on the quality of mung bean sprout milk yogurt
preferred customer.
The design used was completely randomized design (CRD), which
consists of 2 factors: the concentration of starter (2%, 4%, 6%), and length of fermentation 12
hours, 16 hours, 20 hours.
The results showed that the best treatment was the concentration
4% starter and fermentation time of 20 hours which produces yogurt with levels
soluble protein 2.449%, 0.565% total acid, pH 4.5, and total BAL 7.65 log cfu / ml.
Hedonic test results showed a total of 135.5 ranking sense (love-love), texture
12 (love-love), and the aroma 120.5 (love-love).
Results of financial analysis values ??obtained Brake Event Point (BEP) of 42.5
%, with a capacity of 8287.5 liters / year, Pay Back Period (PP) of the company 2.4 years,
Cost benefit ratio of 1.145, NPV Rp. 69,980,040, - and IRR of 24.42%.}
		}