PENGARUH PENGGUNAAN BEBERAPA JENIS PATITERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIKYOGHURT KENTAL

From it’s chemical, milk has high nutrition because it has many nutrients that necessary for the human body. Therefore milk good for consumption. Milk can be processed into yoghurt through fermentation process. Yogurt has higher nutritional value than fresh milk. Indonesian yogurt industries has developed thickened yogurt products, especially stirred yoghurt. It is associated with the increasing of consumptions yogurt, so its necessary to develop the product to provide the product choices in the way to consuming yogurt. The purpose of this study was to investigate the effect of various starches (sugar palm starch, tapioca and cornstarch) with different concentrations of starch (4% w/v; 7% w/v; 10% w/v) on the physicochemical characteristics (density, viscosity, texture, syneresis, pH, lactic acid contents, protein contents and fat contents) and organoleptic characteristics of thick yogurt. Completely Randomized Design (CRD) with different starch at different concentrations treatments. Data results were analyzed statistically using ANOVA test and followed by Duncan Multiple Range Test (DMRT) analysis at α = 5%. The results showed that various starches produced thick yogurt with different value of density, viscosity, texture, syneresis, degree of acidity (pH), lactic acid, protein and fat content. Sugar palm starch produced yoghurt with the highest level of syneresis, because it has a low viscosity, cornstarch produced yoghurt with very high viscosity and become the most efficient way to prevent syneresis in yogurt, cornstarch also produced yoghurt with high protein content. Yogurt that most preferred by panelists for all sensory parameters was yogurt with the addition of cornstarch 7%, while the least preferred was yogurt with palm starch 10%. Key words:concentration of starch, organoleptic characteristics, physicochemical characteristics, starch, thick yogurt, yogurt