Pengaruh Konsentrasi Starter dan Penambahan Inulin dalam Pembuatan Yogurt Susu Kambing

Abstract

The aim of this research was to figure out influence of concentration of starter and inulin on time of producing, texture, and aroma of yoghurt made of goat’s milk. This study was conducted from April until December 2010 at the Laboratory of Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University. This research was designed by factorial complete random design with two treatments, i.e., addition of starter and inulin. Treatments of starter and inulin in series consisted of 3 levels (2 %, 3 %, and 4 %) and 6 levels (0, 0.5, 1, 1.5, 2, and 2.5 mg/l) respectively. The results showed that different concentration of starter influenced time of producing goat’s milk yoghurt (p<0.05), meanwhile different addition of inulin did not influence the time of producing yoghurt (p>0.05). Yoghurt starter with 3% and 4% concentration require faster time in producing yoghurt. Texture and aroma of goat’s milk yoghurt were influenced by time of producing and both treatments (p<0.05). Combination of starter and inulin had given best organoleptic result in treatment of 3% of starter and 0,5 mg/l of inulin on the 4th hour (LP8) and in treatment of 3% of starter and 1 mg/l of inulin on the 5th hour (LP9).