Abstract

This research aims to identify the effect of different starters to the characteristic of purple sweet potato yoghurt. It used experimental method with randomized block design (RBD) along with 4 treatments using Sr1, Sr2, Sr3, Sr4, and 4 repetitions. The data was obtained from the observations and assessments of 25 panelists on the characteristic of purple sweet potato. Data analysis used variance statistic in order to identify the effect of treatments followed by BNT test. The result of subjective analysis of purple sweet potato yoghurt is included to its flavor, flavor quality, aroma, texture, texture’s quality, color, as well as its overall acceptance showed significant result based on the treatments given. The objective analysis result of purple sweet potato yoghurt which is PH is in the range of 3.25 to 4.27, total acids is 0.51 %bb to 0.63 %bb, dissolved protein is in the range of 1.19 %bb to 1.72 %bb, as well as fat content is in the range of 1.08 %bb to 2.85 %bb also showed significant result . According to this research result, it can be concluded that the difference in starter affects the characteristic of purple sweet potato yoghurt. Keywords: Characteristics of Yoghurt, Starter, Purple Sweet Potato