Effects of tongka langit banana (Musa troglodytarum) puree concentrations on the quality of Yoghurt.

The high beta carotene concentration and health benefits of tongka langit bananas make them a popular addition in processed food products, such as yoghurt, which helps lengthen shelf life and diversifies processed tongka langit bananas. The purpose of this research was to identify the optimal concentration of tongka langit banana puree for manufacturing high-quality yoghurt. This study employed four concentrations of tongka langit banana puree: 0%, 10% 20%, and 30%. The results indicated that The 20% tongka langit banana puree was the optimal concentration for generating high-quality and preferred tongka langit banana yoghurt. Tongka Langit banana yoghurt containing a 20% concentration of puree had 0.03% ash, 3.33% protein, 2.66% fat and 1.07% lactic acid. The yoghurt was slightly liked (2.43) for its yellow color (3.07), slightly liked (2.47) for its thick texture (2.93), slightly liked (2.58) for its sour taste (2.97), slightly liked (2.38) for its acidic aroma (2.73), and overall was somewhat preferred (2.58). [ABSTRACT FROM AUTHOR]