Research on the Process of Producing Flexible Salanganes Nest Yogurt

Abstract

The product of soft yogurt with Salanganes Nest is an exquisite combination of
common food, yogurt, and precious natural ingredient, Salanganes Nest. The research was
conducted by surveying various elasticizing additives such as Gelatin, agar-agar, and
pectin. Subsequently, a study was conducted on 1 liter of yogurt with different
concentrations of additives: 6g, 8g, 10g; Gum Tragacanth content: 15g, 25g, 35g;
Salanganes Nest content: 1g, 2g, 3g. The research also included an examination of the
product's quality and microbiological criteria over a refrigerated storage period of 7 days
and 10 days. The research results indicate that the optimal technical parameters for the
process of making soft yogurt with bird's nest include the use of pectin as the suitable
additive with a concentration of 8g/l, Gum Tragacanth content of 25g/l, and Salanganes
Nest content of 2g/l.