Abstract
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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