Update Artikelilmiah: 11197

ERLINA AYU AMALIA

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Abstrak (Bhs. Indonesia)

Cocoghurt drink adalah produk olahan fermentasi dari santan, air kelapa dan susu skim menggunakan bakteri asam laktat (BAL) Streptococus thermophilus dan Lactobacillus bulgaricus. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan santan dan air kelapa, konsentrasi susu skim dan kombinasinya terhadap karakteristik sensori cocoghurt drink. Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu perbandingan santan dan air kelapa (A0= 1:0, A1= 1:1, A2= 1:2, A3= 1:3, A4= 1:4) dan konsentrasi susu skim (B1= 5%,  B2= 10%). Perlakuan disusun secara faktorial dan diulang 3 kali sehingga diperoleh 30 unit percobaan. Variabel yang diamati meliputi variabel sensori yang terdiri atas warna, rasa santan dan aroma santan. Hasil uji lalu dianalisis dengan menggunakan uji F dan uji lanjut DMRT 5%. Hasil penelitian menunjukkan bahwa perbandingan santan dan air kelapa berpengaruh terhadap warna dan aroma santan cocoghurt drink. Semakin meningkatnya perbandingan air kelapa terhadap santan menyebabkan warna semakin putih sedangkan aroma santan semakin semakin menurun. Konsentrasi susu skim berpengaruh terhadap warna cocoghurt drink. Semakin tinggi konsentrasi susu skim, warna cocoghurt drink yang dihasilkan semakin cokelat. Kombinasi perbandingan santan dan air kelapa serta konsentrasi susu skim tidak berpengarah nyata terhadap warna, aroma santan dan rasa santan cocoghurt drink.

Abtrak (Bhs. Inggris)

Cocoghurt drink is fermentation product of  coconut milk, coconut water and skim milk using lactid acid bacteria (BAL); Streptococcus themophillus and Lactobacillus bulgaricus. The purpose this study was to determine effect of coconut milk and coconut water ratio, skim milk concentration and combination of both on sensory characteristics of cocoghurt drink produced. This research is experimental study using a randomized blok design (RBD) with two factors; coconut milk and coconut water ratio (A0=1:0, A1= 1:1, A2=1:2, A3=1:3, A4=1:4) and skim milk concentration (B1= 5% and B2= 10%). Treatment arranged in factorial with 3 replications to obtain 30 experimental units. Variable measurred were sensory characteristics consisting of color,  flavor of coconut milk  and aroma of coconut milk. Data observed were analyzed by F test and if it’s significant continued with Duncan’s Multiple Range Test (DMRT) at 5% level. Results of the research showed that coconut milk and coconut water ratio affect color and coconut milk aroma of cocoghurt drink produced. Increasing ratio of coconut water to coconut milk cause more whiter in color and lesser in coconut milk aroma of the cocoghurt drink produced. Skim milk concentration affected the color of the cocoghurt drink; the higher concentration of skim milk cause more brown in color. Combination of coconut milk and coconut water ratio and skim milk concentrations not affected the color, coconut milk aroma and coconut milk favor of cocoghurt drink.

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