Quality of Ph, sineresis, viscosity and water holding capacity (WHC) of cow’s milk yogurt by using commercial yogurt starter and chili stalk starter

Fermented dairy products are potential products to be utilized as functional foods. Yogurt is one example of dairy products obtained from the fermentation process by utilizing lactic acid bacteria. This study aims to assess the quality of cow’s milk yogurt using commercial yogurt starter and chili stalk starter. The quality of yogurt observed includes pH, syneresis, viscosity and water holding capacity (WHC). The materials used were fresh cow’s milk, commercial yogurt starter, and chili stalk. The experimental design used Paired Sample T-test with 2 treatments and 3 replications. The treatment consisted of P1 using commercial yogurt starter and P2 using chili stalk starter. The research data were analyzed using descriptive statistical analysis (t-test). The t-test was used to compare between two paired data. Milk was fermented into yogurt using commercial yogurt starter (P1) and chili stalk starter (P2) for 24 hours in an incubator (42°C). Parameters of cow’s milk yogurt tested were pH, syneresis, viscosity and water holding capacity (WHC). The results of descriptive analysis (t test) showed that cow’s milk yogurt using commercial yogurt starter (P1) and chili stalk starter (P2) resulted in an average pH, sineresis, viscosity and water holding capacity (WHC) of cow’s milk yogurt on commercial yogurt starter (P1) which is 4.52; 50.02%; 1280 cP; 40% and on chili stalk starter (P2) which is 4.28; 50.05%; 1360 cP; 40.02%. Differences in the quality of cow’s milk yogurt using commercial yogurt starter (P1) and chili stalk starter (P2) gave different (significant) results on yogurt pH and yogurt viscosity, but did not differ on yogurt syneresis and water holding capacity (WHC). Based on the results of the study, it can be concluded that the quality of cow’s milk yogurt using chili stalk starter (P2) produces better cow’s milk yogurt characteristics or close to the characteristics of cow’s milk yogurt using commercial yogurt starter (P1).