THE EFFECT OF THE COMBINATION OF STARTERS AND TYPES OF MILK ON ORGANOLEPTIC CHARACTERISTICS OF COW MILK YOGHURT Erina Septianti (a*), Wanti Dewayani (a) and Riswita Syamsuri (b)
a) South Sulawesi Agricultural Technology Assessment Office
Jl. Perintis Kemerdekaan KM 17.5 Sudiang, Makassar, Indonesia
b) Agricultural Science, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia
Abstract
Yogurt is a dairy product from the fermentation of lactic acid bacteria as a starter. The purpose of this research was to determine the effect of the combination of starter and type of milk during storage on the organoleptic characteristic of yogurt including: color, aroma, taste, texture, thickness, taste and preference. The research started from making starter seeds, making yogurt and storing it in cold temperatures for four weeks. This research used a completely randomized design research model (CRD) factorial with 3 replications. The first factor is the number of starter / lactic acid bacteria (e1 = Lactobacillus bulgaricus and Streptococcus thermophillus- e2 = the combination of Lactobacillus bulgaricus, Streptococcus thermophillus B. Longum, and Lactobacillus casei) and the second factor is the type of milk (s1 = fresh milk and s2 = skim milk). The parameters observed were organoleptic properties consisting of color, aroma, taste and texture using the hedonic method involving 35 panelists. The results showed that the treatment combination that obtained the best organoleptic results in terms of color, aroma, taste and texture was yogurt made from fresh cow^s milk with a combination of 4 starters (e2s1) at 2 weeks of storage. The E2S1 treatment got the average level of preference for the panelists to color 3.63, aroma 3.28, taste 3.29 and texture 3.59 with the criteria of slightly like yellowish white color, distinctive aroma of yogurt, sour taste and thick and soft texture.
