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Neither with the addition of a starter, the more the addition of a starter the higher the production of lactic acid in yoghurt. Tambahkan adonan kacang, tepung terigu, cokelat bubuk, tepung maizena, susu cair, dan baking. Susu kacang tanah dipasteurisasi selama 5 menit dengan suhu 95 untuk membunuh patogen (Aini, 2003). The results showed that the longer incubation time in peanut pollen yoghurt increased the production of lactic acid and increased the viscosity, and decreased the pH value. Kacang tanah mengandung vitamin E, asam folat, protein. Kacang kedelai adalah satu jenis kacang protein tinggi yang baik untuk kesihatan. The results of lactic acid content obtained an average of 7.796%. Susu Kental Indomilk Plain (Putih) (385 gr/kaleng) Jagung Jagung Pipilan Kering (Kg) Tepung Tepung Terigu (Bogasari) Protein Sedang (Kg) Kacang Kacang Kedelai Kuning Lokal (Kg) Kacang Kedelai Ex Impor (Kg) Cabe. The viscosity value obtained averaged 36.74 cP with the highest viscosity at 24 hours and the addition of 8 ml starter of 55.952 cP. During the experiment obtained the pH value of 5-3 with the lowest pH at 24 hours. The treatments were 2 ml starter addition, 4 ml starter addition, 6 ml starter addition and 8 ml starter addition and 18 hours, 20 hours, 22 hours and 24 hours incubation time. The materials used in this study were peanut saris, skim milk, starter culture Lactic Acid Bacteria (BAL) (Lactobacillus bulgaricus and Strepotococcusthermophillus) and lactose. Kacang tanah bisa dinikmati mentah, rebus, dan goreng. Dalam bahasa Inggris, kacang tanah dikenal juga dengan nama peanut atau groundnut. Olahan kacang tanah salah satunya adalah kue kacang yang biasa kita konsumsi. Banyak makanan yang berasal dari kacang tanah ini.
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This study aims to analyze the pH, viscosity and lactic acid levels in peanut pollen yoghurt. Kacang tanah memiliki nama latin yaitu Arachis hypogaea L.