The effect of saga milk (Adenantera pavonina, L.) and yogurt starter culture concentration on process of yogurt

This study was aimed to obtain the formulation of saga milk (Adenanthera pavonina, L),with cow’s milk and yogurt starter culture concentration which is optimal in themanufacturing of yogurt-based saga milk. The analysis carried out periodically (0, 2, 4, 6hrs after incubation time) was on the change of pH value, total acids concentration, andlactic acid bacteria (LAB), as well as the preference test of the product only on the finaleproduct. The material used in this study were saga milk, cow’s milk and commercialyogurt starter culture consist of Lactobacillus acidophilus, Bifidobacterium, andStreptococcus thermophilus. This experiment design was random block design, factorialpattern (3×3). Factor a is the concentration of starter culture consisting of three levels by3% (a1), 4% (a2), 5% (a3), and formulation of saga milk compared to cow’s milk (b) withthe ratio of 40:60 (b1), 50:50 (b2), 60:40 (b3), this experiment replicated three times. Theresult showed that with more cow’s milk and yogurt starter culture concentration, the pHof yogurt decreased, which was accompanied by increased acidity. Although LAB inproducts with a starter culture 3% and 4% were slightly lower than in products with 5%starter but not significant (p = 0.05). The addition of the starter culture increased theacceptance of panelists. The addition of saga milk, up to 60%, provides results that canstill be accepted with the addition of coco-pandan syrup by panelists. The preferred sagayogurt has a white color like cow’s milk, with sufficient viscosity and an acceptable taste