PENGARUH PENAMBAHAN KONSENTRASI SUKROSA DAN STARTER Lactobacillus bulgaricus DAN Streptococcus thermophilus TERHADAP KARAKTERISTIK FISIOKIMIA DAN ORGANOLEPTIK YOGHURT WHEY DAN YOGHURT SUSU

The addition of sucrose and starter to yogurt fermentation can improve the characteristics of whey yogurt and milk yogurt. This study aims to determine the comparison of the effects of the addition of sucrose and starter Lactobacillus bulgaricus and Streptococcus thermopilus on the physiochemical and organoleptic properties of whey yogurt and milk. This study uses a factorial Group Random Design (RAK) consisting of 2 factors. The first factor is the concentration of sucrose addition (0%; 2.5%; 5%; 7; 5%) (b/v), and the second factor is the starter concentration (10%; 15%) (b/v). Data analysis used Analysis of variant (ANOVA) and continued with Duncant's Multiple Range Test (DMRT) with a real level of 5% (α=0.05) to obtain a conclusion about the effect of treatment. The results showed that sucrose and starters of
Lactobacillus bulgaricus and streptococcus thermophilus had a real effect on pH, Total, Viscosity, and Organoleptic Yogurt Drink Whey and Milk Yogurt. P3B2 treatment (sucrose 7.5%; starter 15%) had the highest result with a pH value of 4.23 and A3B2 treatment (sucrose 7.5%; starter 15%) of 4.86, Total Titrated Acid P3B2 (sucrose 7.5%;
starter 15%) 1.18, viscosity 68.75 cP, total lactic acid bacteria 7.6 x 107 cfu/ml, Organoleptic taste 4.13, organoleptic viscosity 4.20, and organoleptic favorite 4.90.