<![CDATA[ABSTRACT This study was conducted to find out the effect of addition of gelatin as a stabilizer and starter on the quality of cocogurt. The method used were completely randomized design, which factors were the addition of gelatin (G): (0%; 0.2%; 0.4%; 0.6%) and addition of starter (S): (2%; 5%; 8% 11%). The results showed that the addition of gelatin had highly significant effect on ash content, total lactic acid, viscosity, hedonic values of viscosity, and score of viscosity. Addition of starter had highly significant effect on total soluble solid, total acid, pH value, water content, ash content, protein content, fat content, total lactic acid, viscosity, hedonic values of viscosity, taste, and score values of viscosity. The interaction between the two factors had highly significant effect on viscosity. The addition of gelatin 0,6% and starter 11% produced the best quality of cocogurt. Key words: Cocogurt, Coconut Milk, Gelatin, Lactic Acid Bacteria, Starter ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan gelatin sebagai bahan penstabil (stabilizer) dan starter terhadap mutu cocogurt. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu penambahan gelatin (G) : (0%; 0,2%; 0,4%; 0,6%) dan penambahan starter (S) : (2%; 5%; 8%; 11%). Hasil penelitian ini menunjukkan bahwa penambahan gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar abu, jumlah bakteri asam laktat, viskositas, nilai hedonik viskositas, dan nilai skor viskositas. Penambahan starter memberikan pengaruh berbeda sangat nyata terhadap total soluble solid, total asam, nilai pH, kadar air, kadar abu, kadar protein, kadar lemak, jumlah bakteri asam laktat, viskositas, nilai hedonik viskositas, nilai hedonik rasa, dan nilai skor viskositas. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap viskositas. Penambahan gelatin 0,6% dan starter 11% memberikan pengaruh terbaik untuk mutu cocogurt. Kata kunci : Bakteri Asam Laktat, Cocogurt, Gelatin, Santan Kelapa, Starter]]>
