This study was aimed to obtain the formulation of saga milk (Adenanthera pavonina, L),
with cow’s milk and yogurt starter culture concentration which is optimal in the
manufacturing of yogurt-based saga milk. The analysis carried out periodically (0, 2, 4, 6
hrs after incubation time) was on the change of pH value, total acids concentration, and
lactic acid bacteria (LAB), as well as the preference test of the product only on the finale
product. The material used in this study were saga milk, cow’s milk and commercial
yogurt starter culture consist of Lactobacillus acidophilus, Bifidobacterium, and
Streptococcus thermophilus. This experiment design was random block design, factorial
pattern (3×3). Factor a is the concentration of starter culture consisting of three levels by
3% (a1), 4% (a2), 5% (a3), and formulation of saga milk compared to cow’s milk (b) with
the ratio of 40:60 (b1), 50:50 (b2), 60:40 (b3), this experiment replicated three times. The
result showed that with more cow’s milk and yogurt starter culture concentration, the pH
of yogurt decreased, which was accompanied by increased acidity. Although LAB in
products with a starter culture 3% and 4% were slightly lower than in products with 5%
starter but not significant (p = 0.05). The addition of the starter culture increased the
acceptance of panelists. The addition of saga milk, up to 60%, provides results that can
still be accepted with the addition of coco-pandan syrup by panelists. The preferred saga
yogurt has a white color like cow’s milk, with sufficient viscosity and an acceptable taste