Update Artikelilmiah: 14527

NUR KHAZIZAH

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengkaji pengaruh berbagai kombinasi isolat probiotik terhadap nilai pH yoghurt dan tingkat kesukaan yoghurt. Penelitian dilaksanakan pada tanggal 24 Desember 2015 sampai dengan 10 Januari 2016, bertempat di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman Purwokerto. Metode penelitian yang digunakan yaitu metode eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) untuk nilai pH dan Rancangan Acak Kelompok (RAK) untuk tingkat kesukaan yoghurt. Terdapat 6 perlakuan R1 : Yoghurt dengan Lactobacillus plantarum 5% dan Lactobacillus rhamnosus 5%, R2 : Yoghurt dengan Lactobacillus plantarum 5% dan Lactobacillus acidophilus 5%, R3 : Yoghurt dengan Lactobacillus rhamnosus 5% dan Lactobacillus acidophilus 5%, R4 = Yoghurt dengan Lactobacillus plantarum 5% dan Bifidobacterium 5%, R5 : Yoghurt dengan Lactobacillus rhamnosus 5% dan Bifidobacterium 5%, R6 : Yoghurt dengan Lactobacillus acidophilus 5% dan Bifidobacterium 5%. Perlakuan diulang sebanyak 4 kali. Peubah yag diukur yaitu nilai pH dan tingkat kesukaan yoghurt yang meliputi warna, rasa dan tekstur. Data yang diperoleh dianalisis menggunakan analisis variansi dan uji BNJ. Hasil penelitian menunjukkan bahwa penggunaan berbagai kombinasi isolat probiotik pada pembuatan yoghurt menghasilkan nilai pH yang relatif sama dengan rataan 4,08±0,07 dan tingkat kesukaan yoghurt yang relatif sama dari warna, rasa, dan tekstur.

Abtrak (Bhs. Inggris)

This research aimed to study the effect of various combinations of isolates probiotics on the pH value of yogurt and reviewing the influence of various isolates probiotics on the level of preference yoghurt. The experiment was conducted on 24 December 2015 until 10 January 2016, at the Laboratory of Animal Product Technology Faculty of Animal Science, Jenderal Soedirman University Purwokerto. The method used WAS an experimental method by using a completely randomized design (CRD) for pH value and a randomized block design (RBD) to the level of preference yoghurt. There were 6 treatment, namely R1 : yoghurt with Lactobcillus plantarum 5% and Lactobacillus rhamnosus 5%, R2 : yoghurt with Lactobacillus plantarum 5% and Lactobacillus acidophilus 5%, R3 : yoghurt with Lactobacillus rhamnosus 5% and Lactobacillus acidophilus 5%, R4 : yoghurt with Lactobacillus plantarum 5% and Bifidobacterium 5%, R5 : yoghurt with Lactobacillus rhamnosus 5% and Bifidobacterium 5%, and R6 :  yogurt with Lactobacillus acidophilus 5% and Bifidobacterium 5%. Each treatment was repeated 4 times. Parameters measured were pH value and the level of preference yoghurt which include color, flavor and texture. Data were analyzed using analysis of variance and HSD test. The result showed that the addition of various combinations of isolates probiotic in yoghurt manufacture had the same effect on the pH value with average of 4,08±0,07 and level of preference yoghurt was the same which include color, flavor, and texture.

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