Physical Quality Analysis of Ginger Yogurt with Different Types of Ginger and Telang Flower Natural Colorant

Physical quality is a standard that must be met to ensure that new products have quality in accordance with predetermined specifications and meet consumer expectations. This study aims to analyse the quality of viscosity and colour of yoghurt drinks added with three different types of ginger, namely emprit ginger, elephant ginger, and red ginger. Telang flower was used as a natural colourant. The viscosity test of telang flower ginger yoghurt drink was measured with a viscometer and the colour of telang flower ginger yoghurt drink was measured with a colorimeter. The data obtained were then analysed with ANOVA to see differences in each treatment and continued with DMRT if there were differences. The results of statistical analysis showed that the type of ginger added influenced the viscosity and colour of yogurt drink. The yogurt drink added with red ginger has a thin viscosity and dark colour, while the yogurt added with elephant ginger has a thin viscosity and light colour. It is concluded that the type of ginger used affects the viscosity and colour of the yogurt drink