Update Artikelilmiah: 11901

FLORENTINA YUNITA RATRI

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Abstrak (Bhs. Indonesia)

Yogurt drink dalam penelitian ini menggunakan bahan baku berupa susu skim, daging buah dan air kelapa muda. Penggunaan buah kelapa muda sebagai bahan baku yogurt drink bertujuan untuk memanfaatkan bahan baku lokal dan menambah nilai gizi yogurt drink. Penelitian ini bertujuan untuk: 1) mengetahui pengaruh konsentrasi susu skim terhadap warna, aroma khas air kelapa muda dan rasa manis yogurt drink; 2) mengetahui pengaruh perbandingan antara daging buah dan air kelapa muda terhadap warna, aroma khas air kelapa muda dan rasa manis yogurt drink; 3) mengetahui pengaruh interaksi antara konsentrasi susu skim dengan perbandingan daging buah dan air kelapa muda terhadap warna, aroma khas air kelapa muda dan rasa manis yogurt drink. Metode penelitian berupa metode eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK). Faktor yang dikaji yaitu konsentrasi susu skim (5, 10, 15% b/v), serta perbandingan daging buah kelapa muda dan air kelapa muda (1:4, 1:6, 1:8 b/b). Perlakuan disusun faktorial menghasilkan 9 kombinasi perlakuan dan diulang sebanyak 3 kali sehingga diperoleh 27 unit percobaan. Data yang diperoleh dianalisis dengan uji F dan bila berpengaruh nyata dilakukan uji lanjut menggunakan Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan kombinasi perlakuan dengan penggunaan konsentrasi susu skim 15% serta perbandingan daging buah dan air kelapa muda sebesar 1:8 (S3K3) menghasilkan karakteristik mutu sensori lebih baik dibanding perlakuan lainnya dengan karakteristik warna putih kecoklatan (4,25), aroma khas air kelapa muda agak terasa (3,05), dan rasa manis agak manis (2,8).

Abtrak (Bhs. Inggris)

Yoghurt drink in this research uses ingredients which are skimmed milk, young coconut meat and young coconut water. The use of meat and water of young coconuts as an ingredient aimed to diversify utilization of  local product and increase the nutritional value of yoghurt drink. The aim of this research were: 1) determine the effect of skimmed milk concentration on the color, young coconut water aroma, and sweet taste of yoghurt drink; 2) determine the effect of young coconut meat and water ratio on the color, young coconut water aroma, and sweet taste of yoghurt drink; 3) determine the effect of interaction between concentration of skimmed milk with young coconut meat water ratio to the color, young coconut water aroma, and sweet taste of yoghurt drink. The research method was experimental and using Randomized Block Design (RBD). Factors tested were concentration of skimmed milk (5, 10, 15% w/v); meat and water of young coconut ratio (1:4, 1:6, 1:8 w/w). The treatments were conducted in triplicate, therefore obtained 27 units experimental. Data were analyzed using F test. If the result was significant, a further test using the Duncan Multiple Range Test (DMRT) at 5% level was carried out. The result of this research showed that the treatment combination using skimmed milk concentration of 15% with meat and water of young coconut ratio at 1:8 (S3K3) produced better sensory quality characteristics than the other treatment with a brownish-white in color (scale of 4.25), quite noticeable typical aroma of coconut water (scale of 3.05), slightly sweet of sweet taste (scale of 2.8).

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