<![CDATA[Abstract Yogurt is one of the most widely consumed fermented dairy products due to its distinctive taste and aroma. The utilization of sweet corn milk in yogurt production can optimize the use of sweet corn varieties. The appropriate use of water can influence the nutritional content and sediment formation in sweet corn milk. Meanwhile, sweet corn has a relatively low protein content, so the addition of skim milk can improve the texture formation of yogurt. This study aims to determine the effect of the water-to-sweet corn ratio and the addition of skim milk, as well as to identify the optimal water-to-sweet corn ratio and skim milk addition on the characteristics of probiotic sweet corn yogurt. A factorial completely randomized design was used, with two factors: water-to-corn ratio (4:1 and 5:1) and skim milk addition (5%, 7.5%, 10%, and 12.5%), resulting in 8 treatment combinations with 2 replications, totalling 16 experimental units. Data were analyzed using ANOVA followed by DMRT if significant. Observed parameters included total lactic acid bacteria (LAB), total acidity, pH, viscosity, protein content, and sensory evaluation (hedonic and scoring tests). The results showed no significant interaction between the two factors on all parameters. The water-to-corn ratio significantly affected viscosity, protein content, aroma (hedonic and scoring), taste (hedonic), and color (scoring). Skim milk addition significantly influenced total acidity, pH, viscosity, protein content, texture (hedonic and scoring), taste (hedonic), overall acceptance, and aroma (scoring). The best results were obtained from the treatment with a 5:1 water-to-sweet corn ratio and 10% skim milk addition (A2S3), which produced yogurt with LAB count of 9.22 log CFU/g (1.65 × 10⁹ CFU/g), 0.57% total acidity, pH 3.6, viscosity of 10.5 Pa·s, protein content of 5.66%, and favorable sensory acceptance, characterized by a light yellow color, slightly non-corn-like aroma, slightly corn-like taste, and slightly firm texture. Keywords : Lacticaseibacillus paracasei RB210, probiotics, skim milk, sweet corn, yogurt Abstrak Yoghurt merupakan salah satu produk fermentasi susu yang banyak dikonsumsi karena rasa dan aromanya yang khas. Pemanfaatan susu jagung manis dalam pembuatan yoghurt dapat memaksimalkan penggunaan varietas jagung manis. Penggunaan air yang tepat dapat mempengaruhi kandungan nutrisi dan pembentukan endapan pada susu jagung manis. Sementara itu, jagung manis memiliki kandungan protein yang rendah sehingga penambahan susu skim akan mempengaruhi pembentukan tekstur yoghurt yang lebih baik. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan air dengan jagung manis dan penambahan susu skim serta perbandingan air dengan jagung manis dan penambahan susu skim yang tepat terhadap karakteristik yoghurt jagung manis probiotik. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu perbandingan air dengan jagung manis (4:1 dan 5:1), dan penambahan susu skim (5%, 7,5%, 10%, dan 12,5%). Terdapat 8 kombinasi perlakuan dengan 2 ulangan sehingga diperoleh 16 unit percobaan. Data dianalisis menggunakan ANOVA dan apabila berpengaruh nyata, dilanjutkan dengan DMRT. Parameter yang diamati meliputi total bakteri asam laktat (BAL), total asam, pH, viskositas, protein, serta evaluasi sensoris (hedonik dan skoring). Hasil penelitian menunjukkan bahwa interaksi antar faktor perlakuan tidak berpengaruh nyata terhadap seluruh parameter pengamatan. Faktor perlakuan perbandingan air dengan jagung manis berpengaruh nyata terhadap viskositas, protein, hedonik aroma, dan rasa serta skoring aroma dan warna. Sementara, faktor perlakuan penambahan susu skim berpengaruh nyata terhadap total asam, pH, viskositas, protein, hedonik tekstur, rasa, dan penerimaan keseluruhan serta skoring tekstur dan aroma. Hasil terbaik diperoleh pada perlakuan perbandingan air dengan jagung manis (5:1) dan penambahan susu skim 10% (A2S3) dengan karakteristik total BAL 9,22 log (; total asam 0,57%; pH 3,6; viskositas 10,5 pa.s; protein 5,66%; hedonik warna, aroma, rasa, dan tekstur disukai ; skoring warna kuning muda, aroma agak tidak khas jagung, rasa agak khas jagung, tekstur agak padat dan penerimaan keseluruhan disukai. Kata kunci : jagung manis, Lacticaseibacillus paracasei RB210, probiotik, susu skim, yoghurt]]>
