Job’s Tears Drinking Yoghurt Development

Abstract

          This research paper aimed at developing Job’s tears drinking yoghurts in order to enhance the healthy benefits and nutrition. Five drinking yoghurts formulas have been developed. The different ratios of Job’s tears yoghurts and syrup were composed as follows 30:70, 40:60, 50:50, 60:40 and 70:30. Sensory evaluation was carried out by using 9-point Hedonic scale method, among 30 panelists. According to the Analysis of Variance (ANOVA), the mean scores of five formulas were significantly different (p < 0.05). The ratio of Job’s tears yoghurts and syrup (70:30) reached the highest mean score at 7.06 (Like Moderately). Then, its physical, chemical, and microbiological properties were determined. The results showed that viscosity was at 133.3 cP, L* value was at 76.27, a* value was -2.32, b* value was at 11.37, total soluble solid was at 29 °brix, pH was at 5.56, acidity was 0.42%, protein was 2.32%, moisture was 70.55%, and lactic acid bacteria was at 1.58×10 7 cfu/ml. After distributing Job’s tears drinking yoghurts consumer test, the target group was 200 persons. The study showed that the consumer acceptance was at Like Moderately level to Like Very Much (79%) level. In other words, the mean score of consumer acceptance are at 7.02.