THE EFFECT OF STARTER CONCENTRATION VARIATION AND INCUBATION TIME ON CHARACTERISTICS OF YOGURT OF COW MILK
Aman Santoso (a*), Vina Pramudita (a), Anang Catur (a)
(a) Department of Chemistry, Universitas Negeri Malang
Semarang Street 5 Malang 65145
Email: aman.santoso.fmipa[at]um.ac.id
Abstract
The characteristics of yogurt are influenced by the concentration of starter and incubation time in the manufacturing process. The purpose of the study was to determine the effect of variations in starter concentration and incubation time on the characteristics of yogurt. The study consisted of several stages, namely: Sample preparation (pasteurization of cows milk); Incubation of cows milk yogurt with variations in starter concentration and incubation time; Characterization of the physical and chemical properties of yogurt include organoleptic tests of color, aroma, taste and texture, pH and viscosity tests, and the chemical properties of yogurt including analysis of total acid levels and protein content. The results of analysis of variance for pH, viscosity, organoleptic tests (texture, aroma, taste and color), total acid levels and protein content showed that the variation in treatment carried out significantly affected the physical and chemical characteristics of the yogurt produced. The pH of yogurt produced ranged from 3,841-4,000, the total acid level and yogurt protein levels produced in this study ranged between 1.22-1.40% and 2.72-4.82%. The Mann-Whitney test results showed that the yogurt produced had a soft texture, a distinctive flavor, a rather acidic and colored white.
Keywords: starter; incubation time; characteristics; yogurt, cows milk
Topic: FOOD MICROBIOLOGY