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Limus fruit (Mangifera foetida) which is underutilized as a fruit consumption, but by substitution it can add value and lift this local fruit, substitution of limus fruit juice (Mangifera foetida) will add flavor to yogurt and increase the total level of lactic acid. The purpose of this study was to determine the difference in starter concentration and the addition of limus fruit juice (Mangifera foetida) to the quality of yogurt and its effect on lactic acid levels. This study was conducted with 4 treatments, namely starter 1%, 3%, 5% and control, and the addition of limus fruit juice (Mangifera foetida) by 10%. Fermented in an incubator at 37oC for 24 hours. The results showed the highest concentration of 1% lactic acid was 1.62%, the highest concentration of 3% lactic acid was 1.71%, the highest concentration of 5% lactic acid was 1.80%, and the highest concentration of lactic acid control was 1.24% . Panelists prefer the aroma of yogurt with a concentration of 3% starter, yogurt flavor with control concentration, yogurt texture with a concentration of 3%, and yogurt color with a concentration of 1%. The difference in yogurt starter concentrations does not significantly affect total lactic acid, aroma, taste, texture / thickness, and color. The total lactic acid in yogurt increases after being given limus fruit juice (Mangifera foetida). The addition of Limus fruit juice is useful for enhancing flavor and increasing the nutritional value of yogurt and replacing food essences or flavorings.

PERBEDAAN KONSENTRASI STARTER TERHADAP TOTAL ASAM LAKTAT YOGHURT TERSUBTITUSI SARI BUAH LIMUS (Mangifera foetida)