KARAKTERISTIK SENSORIS YOGHURT NABATI BERBAHAN JAGUNG LOKAL MADURA

Abstract

Yogurt is one of the most popular drinks in the community and is usually made from animal milk. Animal milk yogurt has several disadvantages including high cholesterol levels of around 9.2-9.9% and low antioxidant content. Therefore, it is necessary to replace animal raw materials for yogurt with non-dairy ingredients. One of the non-dairy ingredients used is Madura local corn. Corn is one of the leading agricultural commodities on the island of Madura. Corn protein content is about 8.08% while the carbohydrate is about 78.65%. In addition to corn, other ingredients are used, namely Bambara beans and soybeans. The purpose of this study was to determine the sensory characteristics of non-dairy yogurt made from Madura local corn. The research was conducted by making non-dairy yogurt based on different fermentation temperatures and duration. The research design was arranged based on a complete randomized design. The research method was carried out by sensory/organoleptic analysis with favorability testing and descriptive testing. Statistical data analysis used the Kruskall-Wallis non-parametric test and Mann Whitney further test.  The results showed that based on the sensory test, panelists preferred non-dairy yogurt with a fermentation time of 18 hours and a fermentation temperature of 40°C.  In this condition, yogurt has a sour taste as commercial yogurt. The texture is also almost the same as commercial yogurt. The lactic acid bacteria such as Lactobacillus Bulgarius and Streptococcus thermophilus have an optimum temperature to work, which is around 40-45°C.