<![CDATA[Yogurt is a fermented dairy product widely consumed for its nutritional value and health benefits. This study aims to analyze the organoleptic characteristics of fermented yogurt produced during a food biotechnology laboratory session at the University of Lampung. Two yogurt samples were produced using different starter cultures: Sample A used two bacterial strains (Lactobacillus bulgaricus and Streptococcus thermophilus), while Sample B used four bacterial strains, adding Lactobacillus acidophilus and Bifidobacterium. Organoleptic evaluation was conducted on four parameters: color, aroma, taste, and texture. Results showed that both samples produced white-colored yogurt, a sour and fresh aroma, and a sour-savory-milky taste. However, Sample B exhibited a more pronounced sour aroma and taste, along with a slightly thinner yet still viscous texture compared to Sample A. These differences are attributed to the increased metabolic activity of the four-bacteria combination, which produced greater amounts of lactic acid and volatile compounds. This study demonstrates that starter culture composition significantly influences the organoleptic profile of yogurt produced in an educational laboratory setting.]]>
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