Processing milk into yogurt is one of the factors that affect the quality of texture and flavor of yoghurt. This research aims to determine a combination of yoghurt from goat's milk taste different from the composition of the starter and the addition of passion fruit juice and fruit of eggplant Dutch as a typical North Sumatra. The research was conducted in Laboratory of Technology Agriculture at Faculty of Agriculture of North Sumatra University in January - March 2010. This research was designed with a completely randomized factorial design method, two factors, respectively - each consisting of four levels and three levels of starter (2, 4%, 6% and 8%) and juice taste increase without the flavor of fruit juice, fruit juice eggplant dutch passion fruit juice aroma and flavor). The method used for sensory test is non-parametric method for completely randomized design. The parameters used were total acids, proteins, pH of yogurt, texture, and organoleptic (color, aromatic and taste). The results showed that the level of the starter and the addition of passion fruit juice and yogurt flavor eggplant dutch produce and the quality is excellent.
Proses pengolahan susu menjadi yoghurt merupakan salah satu faktor yang mempengaruhi kualitas tekstur dan cita rasa dari yoghurt tersebut. Penelitian ini bertujuan untuk mengetahui kombinasi cita rasa yoghurt dari susu kambing dengan berbagai komposisi starter dan penambahan sari buah markisa dan terung belanda sebagai buah khas Sumatera Utara. Penelitian dilakukan di Laboratorium Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sumatera Utara pada Januari - Maret 2010. Penelitian ini dirancang dengan metode rancangan acak lengkap faktorial 2 faktor masing - masing terdiri atas 4 dan 3 level yaitu level starter (2%, 4%, 6% dan 8%) dan panambahan rasa sari buah (tanpa rasa sari buah, rasa sari buah terung belanda dan rasa sari buah markisa). Metode yang digunakan untuk uji organoleptik adalah metode non parametrik untuk rancangan acak lengkap. Parameter yang diamati adalah total asam, kadar protein, pH yoghurt, tekstur, dan organoleptik (warna, aroma dan rasa). Hasil penelitian menunjukkan bahwa level starter dan penambahan sari buah markisa dan terung belanda menghasilkan cita rasa dan kualitas yoghurt yang sangat baik.
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