The characteristics of yogurt are influenced by the concentration of the starter and incubation time. This study aims to determine the effect of variations in starter concentration and incubation time on the characteristics of yogurt. To achieve this objective, the study was carried out through several stages, namely sample preparation (pasteurization of cow's milk); incubation of cow's milk yogurt with variations in starter concentration and incubation time; characterization of the physical and chemical properties of yogurt. The physical properties were investigated through organoleptic tests of color, aroma, taste, and texture, along with pH and viscosity tests. In contrast, the chemical properties were analyzed from the total acid levels and protein levels. The results show that the variation in the treatment of yogurt production significantly affects the physical and chemical characteristics of the yogurt produced. The produced yogurt's pH is in the range of the standard value set by Food Standards Australia New Zealand (FSANZ). Besides, the amount of produced yogurt's total acid and protein concentration in this study are also met in the standard value set by the Indonesian national standard of yogurt. Moreover, the Mann-Whitney test results show excellent characteristics of yogurt produced. It has a soft texture, a distinctive aroma of yogurt, sour flavor, and white color.
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25 May 2021
INTERNATIONAL CONFERENCE ON LIFE SCIENCES AND TECHNOLOGY (ICoLiST 2020)
29 September 2020
Malang, Indonesia
Research Article|
May 25 2021
The effect of starter concentration and incubation time on yogurt characteristics
Aman Santoso;
Aman Santoso
a
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang
, Jl. Semarang 5, Malang 65145, Indonesia
aCorresponding author: [email protected]
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Rini Retnosari;
Rini Retnosari
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang
, Jl. Semarang 5, Malang 65145, Indonesia
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Vina Pramudita;
Vina Pramudita
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang
, Jl. Semarang 5, Malang 65145, Indonesia
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Anugrah Ricky Wijaya;
Anugrah Ricky Wijaya
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang
, Jl. Semarang 5, Malang 65145, Indonesia
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Tiara Nur Anisa;
Tiara Nur Anisa
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang
, Jl. Semarang 5, Malang 65145, Indonesia
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Eli Hendrik Sanjaya
Eli Hendrik Sanjaya
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang
, Jl. Semarang 5, Malang 65145, Indonesia
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aCorresponding author: [email protected]
AIP Conf. Proc. 2353, 030080 (2021)
Citation
Aman Santoso, Rini Retnosari, Vina Pramudita, Anugrah Ricky Wijaya, Tiara Nur Anisa, Eli Hendrik Sanjaya; The effect of starter concentration and incubation time on yogurt characteristics. AIP Conf. Proc. 25 May 2021; 2353 (1): 030080. https://doi.org/10.1063/5.0052694
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