scholarly journals OPTIMALISASI PEMBUATAN ENZYME MODIFIED CHEESE (EMC) DENGAN KECEPATAN PENGADUKAN DAN SUHU FERMENTASI YANG BERVARIASI

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Block Design ◽  
Economic Value ◽  
Primary Research ◽  
Fermentation Time ◽  
Main Research ◽  
Fermentation Temperature ◽  
Randomized Block Design ◽  
Preliminary Study ◽  
Water Amount

Enzyme Modified Cheese (EMC) is the cheese flavor that was being made through an accelerated enzymatic process by biochemical processes that occur on protein and fat in natural cheese. The research objective is to determine the effect of stirring speed and temperature of fermentation in the manufacture of Enzyme Modified Cheese (EMC) that was made with raw materials Cheddar cheese. The benefits of this research are as diversification to dairy products thereby increasing the economic value and flavor. The study consisted of preliminary and primary research. The preliminary study aims to determine the optimal fermentation time consisting of 6 hours, 8 hours and 10 hours in the manufacturing of Enzyme Modified Cheese (EMC) that taken for the reference for main research. The main research aims to determine the stirring speed and optimal fermentation temperature for the manufacture of Enzyme Modified Cheese (EMC). Stirring speed used was 50 RPM, 60 RPM, and 70 RPM, while the fermentation besides, temperature used was 400C, 450C, and 500C. The experimental design to be used in the research was (3x3) factorial in a randomized block design (RBD) with three replications. Preliminary and primary research responses include chemical response that consists of a water amount, protein amount and fat amount, as well as sensory responses to the aroma and flavor. Based on the results of this study concluded that the sample was selected from the preliminary study is a sample with a fermentation time of 10 hours. Results of a major study presented stirring speed factors affect the water amount, fat amount, aroma and flavor. Fermentation temperature factors affect the water amount, fat amount, aroma and flavor. The interaction between the rate of stirring and the temperature of fermentation affect the water amount, protein amount, aroma and flavor.

scholarly journals PENGARUH KONSENTRASI BAHAN PENGISI DAN SODIUM TRIPOLYPHOSPHATE (Na5P3O10) TERHADAP KARAKTERISTIK SOSIS JAMUR TIRAM PUTIH (Pleurotus ostreatus)

2018 ◽  
Vol 5 (1) ◽  
pp. 25
Author(s):  
Iyan Sofyan
Keyword(s):  
Sodium Tripolyphosphate ◽  
Block Design ◽  
Ash Content ◽  
Filler Material ◽  
Physical Analysis ◽  
Primary Research ◽  
Main Research ◽  
Hardness Level ◽  
Randomized Block Design ◽  
Preliminary Research

The purpose of the research is to determine the effect of the concentration of filler material and concentration sodium tripolyphosphate to the characteristics of white oyster mushrooms sausage. The research method consists of preliminary research and primary research. The preliminary research conducted to determine the type of filler material to be used in the main research. The primary research is to determine of the varying concentration of filler material and sodium tripolyphosphate concentration.The Experimental design that used in this research is a Randomized Block Design with factorial pattern of 3x3 in followed by Duncan test. . The first factor of the primary research is the concentration of filler material (a) that is 8.00% (a1), 8.25% (a2), 8.50% (a3) and 8.75% (a4). The second factor of the primary research is the concentration of sodium tripolyphosphate (b) that is 12% (b1), 13% (b2), 14% (b3), and 15% (b4). Observation parameter conducted to physical analysis covering hardness level by using penetrometer appliance. Organoleptic test that covering color, aroma, texture, and flavor. and also chemical analysis of selected samples covering protein rate, fiber rate, and ash content rate.The results of research showed that the chosen sample a3b1 treatment with (filler material concentration (a) 15%, and sodium tripolyphosphate (b) 0.24%). has a hardness level of 7.80 mm / sec, protein content  of 4.9%, ash content of 0, 95% and fiber content of 6.86%. based on organoleptics test show that the value of a favorite on the attributes of color, flavor, taste and texture are 4.62, 2.30, 4.65, 4.44 respectively.  

scholarly journals PENGARUH KONSENTRASI JELLY POWDER TERHADAP KARAKTERISTIK MINUMAN JELI IKAN LELE (Clarias sp.)

2018 ◽  
Vol 4 (3) ◽  
pp. 197
Author(s):  
Willy Pranata Widjaja ◽  
Sumartini .
Keyword(s):  
Product Information ◽  
Raw Materials ◽  
Block Design ◽  
Sugar Content ◽  
Total Dissolved Solids ◽  
Primary Research ◽  
Dissolved Solids ◽  
Powder Concentration ◽  
Randomized Block Design ◽  
Preliminary Research

The motive of research is to find out how to make a jelly drink from catfish. While the purpose of this researchis to determine the effect of jelly powder concentration on the characteristics of catfish jelly drink. The benefits of this research is to provide a reference processing functional beverage made from animal foods, provide product information diversification catfish jelly drinks,manufacturing process of catfish jelly drink and accurate concentrate jelly powder also panelists preferred to make a catfish jelly drink.The research was conducted in two stages; preliminary research and primary research. Preliminary research was involve the removal of the fishy smell, raw materials analysis and determining the ratio of meat catfish and the water that used in the primary research. The method was used in this research is a randomized block design (RBD) with 12 × 1 factorial with two replications. Variable concentrations of jelly powder were used to make a catfish jelly drink is f1 (0.10%), f2 on (0.15%), f3 (0.20%), f4 (0.25%), f5 (0.30%), f6 (0.35%), f7 (0.40%), f8 (0.45%), f9 (0.50%), f10 (12:55%), f11 (0.60%) and f12 (0.65%). Based on the results of research, concentration of jelly powder give significant effect on water content, viscosity, total dissolved solids, color, flavor, texture and appearance of jelly drinks catfish but it is not give significant effect on reducing sugar content and smell. Selected samples of the research are f7 with the concentration of jelly powder as much as 0.40% and that catfish jelly drinks contains moisture 80.15%, levels of reducing sugars 1.175%, viscosity 1:53 dPas, total dissolved solids 18.7 ° Brix, protein content 3.72% and levels 1.78% crude fiber.

PENGARUH EKSTRAKSI DAN JENIS BAHAN PENGIKAT TERHADAP PERMEN TABLET BUAH MENGKUDU (Morinda citrifolia)

2011 ◽  
Vol 1 (2) ◽  
pp. 98-114
Author(s):  
Lina Widawati
Keyword(s):  
Block Design ◽  
Score Test ◽  
Caproic Acid ◽  
Morinda Citrifolia ◽  
Correct Process ◽  
Main Research ◽  
Randomized Block Design ◽  
Alternative Product ◽  
Multiple Attribute ◽  
Binding Agents

Noni (Morinda Citrifolia) is a herb which has effect to cure cancer, high blood pressure, etc. Makes the smell and the taste of noni less delicious because there are a number of organic acid like caproic acid and caprilic acid in noni. Therefore it needs an alternative product such as pressed candy. Correct process of extraction and addition of binding agents can produce the pressed candy with the physical, chemical and organoleptic characteristic that are expected. The objective of  this research wash to know the optimum ratio of noni compared with ethanol so it can produce dry extrac of noni fruit with vitamin C and high activity antioxidant and also to know the influence of binding agents type in the making of noni pressed candy. This research use the Randomized Block Design (RBD), where at antecedent research consisted of 3 (three) levels which is ratio of noni fruit compared by ethanol (1:1, 1:2, 1:3) and best treatment used for the main research. Main research consisted of 3 (three) levels that was influence of binding agents type (maltodextrin 5%, gelatin 1,5% and gom arab 1%). Then its continued with the BNT test at ? = 0,05 (differing reality). Test of organoleptic done by hedonic score test. Best treatment uses multiple attribute method. The result of research show that the best treatment from dry filtrate of  noni fruit was with the ratio of noni fruit compared by ethanol = 1:3. Best treatment of noni fruit pressed candy is with the gelatin addition 1,5 %.

scholarly journals Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)

2017 ◽  
Vol 2 (4) ◽  
pp. 464-470
Author(s):  
Mulizani Mulizani ◽  
Yanti Meldasari Lubis ◽  
Normalina Arpi
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Block Design ◽  
Sago Starch ◽  
Potato Flour ◽  
Fermentation Time ◽  
Starch Fermentation ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam  pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau).  Penelitian pembuatan mi basah menggunakan  Rancangan Acak Kelompok  (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan  tiga  taraf yaitu S1=pati sagu fermentasi:MOCAF, S2=pati sagu fermentasi:tepung ubi jalar kuning fermentasi, dan S3=pati sagu fermentasi:tepung kacang hijau. Analisis yang dilakukan adalah  uji organoleptik secara deskriftif  yaitu kelengketan, elastisitas,warna, aroma, dan overall mi basah. Pembuatan mi basah menunjukkan bahwa perlakuan lama fermentasi pati sagu F1(7 hari) menghasilkan  nilai elastisitas mi basah yang lebih tinggi (lebih baik) (P≤0,05), dibandingkan mi basah dari pati sagu F2 (14 hari) dan F3 (21 hari), walaupun kelengketan, dan aroma asam mi basahnya rendah (kurang baik) (P≤0,05).  Produk mi basah terbaik  yaitu mi  yang  terbuat dari pati sagu yang difermentasi 7 hari (F1) dengan substitusi tepung ubi jalar fermentasi, kelengketan 2,05 (lengket), elastisitas 2,43 (tidak elastis), warna 2,30  (tidak cerah) aroma asam 2,80 (tidak asam), rasa asam 2,88 (tidak asam), overall  2,60 (baik).Effectts of  Natural Sago Starch Fermentation  Quality Sensory of  Wet Noodles Made by Substituted no wheat  Flour (Mocaf, Fermented Sweet Potato Flour, Mung Bean)Abstract. Utilization of local food sago can reduce the consumption of wheat in the manufacture of noodles. The purpose of this research was to study making wet noodles of fermented sago starch and the use of flour substitution (mocaf, fermented sweet potato flour, and mung bean flour) in the manufacture of wet noodles. A randomized block design with 2 factors was use in the manufacture of wet noodles. First factor is sago starch fermentation period consist of three levels ie FI = 7 days, F2 = 14 days, and F3 = 21 days. Second factor is the substitution of sago starch with flour (80%: 20%), there are three levels ie S1 = fermented sago starch : mocaf, S2 = fermented sago starch : fermented yellow sweet potato flour, and S3 = fermented sago starch: mung bean flour. Analysis of the sago starch and substituted flour include descriptive organoleptic tests  stickiness, elasticity, color, flavor, and overall of wet noodles. Manufacture of wet noodles showed that sago starch fermentation time F1 resulted in higher (better) (P≤0,05) breaking test and elasticity wet noodles compared to wet noodles from sago starch F2 and F3, although the adhesiveness and the sour aroma of the wet noodles were low (worse) (P≤0,05). descriptive organoleptic values of stickiness 2.05 (sticky), elasticity 2.43 (inelastic), color 2,30 (not bright), sourness aroma 2.80 ( not sour), sourness taste 2.88 (not sour), overalls 2.60 (good). 

RESPON PERTUMBUHAN TANAMAN CABAI MERAH TERHADAP BERBAGAI KONSENTRASI GARAM PADA INCEPTISOL JATINANGOR

2021 ◽  
Vol 3 (01) ◽  
pp. 1-9
Author(s):  
Ibnu Rizki Perdana ◽  
Mieke Rochimi S ◽  
Pujawati Suryatmana
Keyword(s):  
Plant Growth ◽  
Growth Parameters ◽  
Block Design ◽  
Economic Value ◽  
Soil Salinization ◽  
Marginal Lands ◽  
Randomized Block Design ◽  
Nacl Concentration ◽  
Number Of Leaves ◽  
Saline Land

Chili (Capsicum annum L) was one of the vegetable commodities that have a significant  economic value. Farmland narrowed due to land conversion led to a shift of fertile agricultural lands into marginal lands such as saline land. This research aimed to determine respond of chili plant growth  to salinity stress in Inceptisols. The experiment was conducted in August-October 2020 with located at Ciparanje Experimental field of Faculty of Agriculture, Padjadjaran University, Jatinangor District, Sumedang Regency. This research used randomized block design using four level treatment of NaCl concentration: 0 dS/m (a0), 2 dS/m (a1), 4 dS/m (a2), and 6 dS/m (a3). The result showed that there was no significant between treatment soil salinization of plant growth parameters like plant height and shoot root ratio but significant of number of leaves at 7 day after plant and canopy width at 28 day after plant on treatment salinization 6 dS/m.

scholarly journals Effect of starter sources and old fermentation on making nata de whey towards chemical quality

2020 ◽  
Vol 142 ◽  
pp. 04001
Author(s):  
Asmaul Khusna ◽  
Anis Prastujati ◽  
Shinta Setiadevi ◽  
Mustofa Hilmi
Keyword(s):  
Reducing Sugars ◽  
Block Design ◽  
Reducing Sugar ◽  
Cellulose Content ◽  
Chemical Quality ◽  
Fruit Extract ◽  
Fermentation Time ◽  
Randomized Block Design ◽  
Pineapple Fruit ◽  
The Difference

Whey cheese is a by-product of traditional or modern cheese-making processes. The yield of each cheesemaking reaches around 83% of the volume of milk used.whey can be processed into nata de whey by adding Acetobacterxylinum. The purpose of this study were to determine the effect of fermentation duration and differences in starter sources on the chemical quality produced by nata de whey. All samples were analyzed for fat, protein, cellulose and reducing sugars. this use study of two factorial randomized block design. The first factor is the difference in the starter (commercial and pineapple fruit extract) and the second factor is the length of fermentation with three replications. The results showed that the effect of fermentation time and the difference in starter sources on nata de whey had a very significant impact (P <0.01) on the calculation of fat content in the nata the whey. The duration of fermentation and differences in the source of the stater on nata de whey had no significant effect (P> 0.05) on the content of protein, reducing sugar and cellulose content produced.

scholarly journals Pengaruh Lama Fermentasi Terhadap Karakteristik Fermented Rice Drink Sebagai Minuman Probiotik Dengan Isolat Lactobacillus sp. F213

2020 ◽  
Vol 9 (2) ◽  
pp. 181
Author(s):  
Gusti Putu Adi Wira Kusuma ◽  
Komang Ayu Nocianitri ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Analysis Of Variance ◽  
Block Design ◽  
Total Sugar ◽  
Total Acidity ◽  
Fermentation Time ◽  
Sour Taste ◽  
Time Treatment ◽  
Randomized Block Design

This research aims to identify the effect of fermentation time on the characteristics of fermented rice drinks and to identify the proper fermentation time to produce fermented rice drink with the best characteristics. Fermentation of fermented rice drink used the Lactobacillus sp. F213 isolates. This research used a randomized block design (RBD) with fermentation time as treatment, namely 18, 20, 22, 24, and 26 hours. Each treatment was repeated 3 times resulting in 15 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment affected the variable, then proceed with the Duncan test. The results showed that the fermentation time had a significant effect on total LAB, total sugar, total acidity, pH, and sour taste score of fermented rice drink. The 22 hours fermentation time treatment produced the best characteristics of fermented rice drink, with the following criteria: total LAB 13,26 Log CFU/ml, total sugar 22, 35 %, total acidity 1,71 %, pH 3,99, the color and taste that sweet and rather sour were preferred, the aroma was rather preferred, and overall acceptance was preferred. Keywords: probiotic, fermented rice drink, Lactobacillus sp. F213.

scholarly journals Kajian Penggunaan Biourine Sapi dan Ekstrak Bawang Merah Terhadap Sifat Agronomi Tanaman Kubis (Brasicca oleracea L.) Dataran Rendah

2019 ◽  
Vol 7 (2) ◽  
pp. 63
Author(s):  
Tutik Nugrahini ◽  
Asiah Wati ◽  
Dwi Indriani
Keyword(s):  
Plant Height ◽  
Block Design ◽  
Economic Value ◽  
Brown Sugar ◽  
Onion Extract ◽  
East Kalimantan ◽  
Randomized Block Design ◽  
Number Of Leaves ◽  
Growing Conditions ◽  
Control Water

Cabbage (Brasicca oleracea L.) is one type of vegetable plant from the Brassicaceae family. This plant is a source of nutrients that contain nutrients, vitamins, minerals and fiber for the human body. And has economic value. Cabbage cultivation is influenced by the types of cultivated varieties that are in accordance with growing conditions. In general, cabbage plants grow on highlands. Along with advances in plant breeding technology, cabbage plants are available that can adapt to the lowlands and technically attempt to increase production by fertilizing. The study aimed to determine the effect of beef biourine, red onion extract and beef biourine and red onion extract on the agronomic properties of cabbage plants. The study was conducted for 4 months, from February to June 2018. The location of the study was carried out in the Sempaja Timur Village, Samarinda City, East Kalimantan Province. cabbage seeds, top soil, manure, husks, NPK fertilizer, cow urine, empon-empon, soybeans, brown sugar, shallots. The design used in this study is Factorial Randomized Block Design (RBD) with 2 treatments. The first treatment was beef biourine (S) with 4 levels, namely with 3 replications: s0: control (water), s1: 25% concentration of cow biourine, s2: 75% concentration of bovine biourine, s3: 100% concentration of bovine biourine and second treatment red onion extract (B) with 4 levels, namely: b0: control (water), b1: 25% concentration of red onion extract, b2: 75% concentration of red onion extract, b3: 100% concentration of shallot extract. The results of research on bovine biourine influenced plant height, number of leaves at ages 7, 14, 21, 28.35 and 42 days after planting. The weight of the crop with the best results at the level of b2 (75% biourine cow) weighing 596.58 grams, onion extract affects plant height, number of leaves at 7, 14, 21, 28.35 and 42 hst, crop weight with the best results at the m2 level (75% red onion extract) with a weight of 567.14 grams and the interaction of the treatment of beef biourine and shallots affects plant height, number of leaves at the ages of 7, 14, 21, 28.35 and 42 days and days formed at the level b2m2 (75% beef biourine and 75 red onion extracts).

scholarly journals Potensi Susu Kedelai Asam (Soygurt) Kaya Bioaktif Peptida Sebagai Antimikroba

2017 ◽  
Vol 14 (3) ◽  
Author(s):  
Dwi Eva Nirmagustina ◽  
Chandra Utami Wirawati
Keyword(s):  
Bioactive Compounds ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Total Acid ◽  
Fermentation Time ◽  
E Coli ◽  
Error Estimators ◽  
Inhibition Effect ◽  
Randomized Block Design ◽  
Number Of Cells

The research objective was to get the starter type and the fermentation time to produce soygurt that have a high peptide bioactive that functions as an antimicrobial. The study was conducted in a complete randomized block design with two replicates. The first factor is the starter types, which consists of 3 levels, 2 market starter (cimory and king yogurt) and 1 mixed starter. The second factor is the fermentation times, which consists of 3 levels, 9 hours, 12 hours, and 15 hours. The data obtained were analyzed by analysis of variance to get various error estimators and tests of significance by Duncan's test further to determine whether there is a difference between treatments. Two market starter (cimory and king yogurt) and 1 mixed starter did not produce peptide bioactive compounds . It is suspected microbes contained in the market starter cimory (S.thermophilus and L.delbrueckii ssp . Bulgaricus ), the market starter king yogurt (L.bulgaricus) and mixed starter (S.thermophilus and L.bulgaricus) did not produce peptide bioactive compounds. The inhibition effect of the test bacteria (E. coli and S. aureus) occurs due to the production of lactic acid and hydrogen peroxide during the fermentation process . The greatest inhibition shown by soygurt of the market starter cimory with a reduced number of cells in both types of test bacteria (E. coli and S. aureus) at 6 and 5 log cycles . Mixed starter has the lowest pH and the highest total acid than the marker starter cimory and king yoghurt. The starter types and the fermentation times were no significant effect on total dissolved solids of soygurt. The levels protein of soygurt, respectively 1.38 %, 1.48 %, and 1.68 (cimory, king yogurt, and mixed starter), while the fat content of soygurt 1.04%, 1.28 %, and 1.58% (cimory, mixed starter, king yoghurt) Keyword: soygurt, peptide bioactive, antimicrobe

scholarly journals Tingkat Penerimaan panelis Terhadap Yoghurt Dengan Perlakuan Lama Fermentasi, Jenis susu dan Lama penyimpanan yang Berbeda

2019 ◽  
Vol 4 (3) ◽  
pp. 65-74
Author(s):  
Tursina Tursina ◽  
Irfan Irfan ◽  
Sri Haryani
Keyword(s):  
Nutritional Value ◽  
Storage Time ◽  
Lactose Intolerance ◽  
Block Design ◽  
Storage Period ◽  
Cow Milk ◽  
Fermentation Time ◽  
The Third ◽  
Randomized Block Design ◽  
Good For

Abstrak: Susu didefinisikan sebagai salah satu bahan pangan bernutrisi tinggi yang baik berperan sebagai asupan penting untuk, pertumbuhan kesehatan dan kecerdasan. Walaupun susu memiliki nilai gizi yang sangat baik namun untuk sebagian orang konsumsi dapat menimbulkan masalah berupa terjadinya lactose intolerance yaitu ketidakmampuan tubuh untuk mencerna laktosa yang terdapat didalam susu. Hal ini dapat diatasi dengan mengubah laktosa menjadi glukosa dan galaktosa dengan cara fermentasi. Salah satu produk fermentasi berbasis susu adalah yoghurt. Penelitian ini bertujuan untuk mempelajari pengaruh  lama fermentasi dan jenis susu yang digunakan dalam pembuatan yoghurt terhadap sensori yoghurt selama masa penyimpanan. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 3 faktor, faktor pertama yaitu lama fermentasi (F) yang terdiri dari 2 taraf, yaitu: F1 = 10 jam, F2 = 16 jam. Faktor kedua yaitu jenis susu yang digunakan yang terdiri dari 2 taraf, yaitu: S1 = susu sapi dan S2 = susu kambing. Faktor ketiga yaitu lama penyimpanan yang terdiri dari 3 taraf, yaitu: P1 = 0 minggu, P2 = 2 minggu, P3 = 4 minggu. Analisis yang dilakukan adalah uji organoleptik secara hedonik meliputi atribut warna, aroma, rasa dan tekstur. Hasil uji organoleptik (hedonik) menunjukkan bahwa secara umum panelis lebih menyukai yoghurt perlakuan jenis susu sapi dengan fermentasi 10 jam dan lama penyimpanan 3 hari (minggu ke-0). Abstract: Milk is determined as one of the high nutritious kind of foods that are good for important consumption, health and intelligence growth. Because milk has a very good nutritional value for most people who can spend problems because of lactose intolerance which is the body's inability to digest lactose in milk.This problem can be overcome by converting lactose to glucose and galactose by fermentation. One of the milk-based fermented products is yogurt. This study aims to investiage the effect of fermentation time and the type of milk used in making yogurt on the sensory yogurt during the storage period. This study was conducted using a Randomized Block Design (RBD) consisting of 3 factors, the first factor was the duration of fermentation (F): F1 = 10 hours, F2 = 16 hours. the second factor was the type of milk used which consists of twolevels, namely: S1 = cow's milk and S2 = goat's milk. The third factor is the storage time which we: P1 = 0 weeks, P2 = 2 weeks, P3 = 4 weeks. the analysis carried out were a hedonic test covering attributes of color, aroma, taste and texture. The organoleptic (hedonic) test result showed that in general all panelists preferred yogurt which was made by cow milk with 10 hours fermentation and 3 days of storage time (week 0).Abstract: Milk is determined as one of the high nutritious kind of foods that are good for important consumption, health and intelligence growth. Because milk has a very good nutritional value for most people who can spend problems because of lactose intolerance which is the body's inability to digest lactose in milk.This problem can be overcome by converting lactose to glucose and galactose by fermentation. One of the milk-based fermented products is yogurt. This study aims to investiage the effect of fermentation time and the type of milk used in making yogurt on the sensory yogurt during the storage period. This study was conducted using a Randomized Block Design (RBD) consisting of 3 factors, the first factor was the duration of fermentation (F): F1 = 10 hours, F2 = 16 hours. The second factor was the type of milk used which consists of two levels, namely: S1 = cow's milk and S2 = goat's milk. The third factor is the storage time which we: P1 = 0 weeks, P2 = 2 weeks, P3 = 4 weeks. The analysis carried out were a hedonic test covering attributes of color, aroma, taste and texture. The organoleptic (hedonic) test results showed that in general all panelists preferred yogurt which was made by cow milk with 10 hours fermentation and 3 days of storage time (week 0).

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