Storage Time of Yoghurt with Addition of Pomelo Peel Flour as Stabilizer

The purpose of this research is to determine time of storage of yoghurt using pomelo peel flour as stabilizer of yoghurt based on the viscosity, syneresis, carbohydrate and fat content. Yoghurt was made from cow's milk with the addition of 2% of bacterial starters and addition of pomelo peel flour 0,8% and also all treatments in the incubation with room temperature (? 230C) for 24 hours. The variables observed were the viscosity, syneresis, carbohydrate and fat content. The method was experimental laboratory with 4 treatments of storage time (S0= 0 day, S1= 5 days, S2= 10 days and S3= 15 days) and using yoghurt with addition of pomelo peel flour 0,8% as a stabilizer. The results showed that the addition of pomelo peel flour gave highly significant different (P?0.01) on syneresis, viscosity, carbohydrate and fat content. The results of the study can be concluded that storage time can be influenced to decrease viscosity, syneresis, carbohydrate and lipid content.