PROCESS OF MAKING CARAMBOLA (Averrhoa carambola L) JAM YOGHURT

Abstract

A process of making carambola (Averrhoa carambola L) jam yoghurt comprising the following steps: Prepare the ingredients namely low-fat milk, concentrated milk protein, egg white, carambola jam, sourdough inulin, and cornstarch. Mix low-fat milk, concentrated milk protein, egg white, inulin, and cornstarch evenly to form solid solution. Homogenize, sterilize, and cool the liquid obtained in the step 1 to make it uniform. Inoculating a starter agent into the feed solution obtained in step 2 for fermentation. Add jam to the material liquid obtained in step 3, mix and can, refrigerate after filling.