@thesis{thesis,
		author={FEBRIYANTI NURQALBI  },
		title ={Pengaruh Variasi Konsentrasi Ekstrak Daun Kelor (Moringa Oleifera L.) Dan Lama Inkubasi Terhadap PH Dan Nilai Gizi Yoghurt Susu Sapi},
		year={2023},
		url={http://repository.untad.ac.id/13914/},
		abstract={ 
ABSTRACT

FEBRIYANTI NURQALBI. The Effect of Variations in Concentration of Moringa Extract (Moringa Oleifera L.) and Incubation Time on pH and Nutritional Value of Cow?s Milk Yoghurt  (supervised by Nurdin Rahman).

Yoghurt is a dairy product by fermenting lactic acid bacteria, namely Lactobacillus Bulgarius and Streptococcus Thermophilus. Moringa is one of the local foods that have benefits for health. This study intend to determine the effect of variations in the concentration of Moringa extract (Moringa Oleifera L.) and incubation time on the pH and nutritional value of cow's milk yogurt. The research design used in this study was descriptive observational based on laboratory tests which consisted of 8 formulations of 2 repetitions. Analysis of nutritional content was tested based on the procedure. Statistical analysis used was the One Sample t Test with a significance of 0.05. The results show that the optimal pH is found in the concentration of 6% Moringa extract, which is 4.2 and the incubation time of 10 hours is 4.1. The optimal protein content is found in 8% of Moringa extract concentration is 4.295% and 8 hours incubation period is 3.370%. Meanwhile, the optimal calcium level is found in 8% of Moringa extract concentration is 119,742 mg/100g and 8 hours incubation period is 72,321 mg/100g. The conclusion of this study: there is a significant difference between pH and nutritional value from the addition of variations in the concentration of Moringa extract and incubation time of cow's milk yogurt with p <0.05.

 
Keywords: Calcium, Moringa, Incubation Time, pH, Protein, Milk, Yoghurt.
}
		}