The Effect of Different Starting Culture Concentrations on The Organoleptic Properties and Shelhf Life Analysis of Cup Yogurt in PT Flora Adi Perkasa (KALIMERA®)

Abstract

A four-month internship was done in PT. Flora Adi Perkasa (Kalimera®) as a study conducted following the Enrichment Program held by i3L. Kalimera® is a company who manufactured greek yogurt in various forms: drink, pack and cup. As a part of the Research and Development team, the author worked on the organoleptic evaluation of cup yogurt given different starter culture concentrations. The results showed that yogurt with 4% starting culture concentration was favored based on its appearance, texture and taste intensity. Of equal importance, shelf life analysis on cup yogurt showed that sealed cup yogurt stored in the refrigerator (5℃) has the longest shelf life of around 28 days. It is important to note that future study on the effect of additional additives such as flavoring or emulsifiers on the organoleptic properties and shelf life of yogurt are encouraged. Other than the experimental work, the author also worked on operational production through daily work related to yogurt product fermentation and packaging.