Update Artikelilmiah: 25512

DEYA DWI PUTRA SUHARYADI

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Abstrak (Bhs. Indonesia)

Penelitian dilakukan dengan tujuan mengetahui penggunaan pektin nabati dengan persentase yang berbeda terhadap kadar air dan viskositas yogurt susu sapi. Metode penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL), dengan 5 perlakuan, dan 4 kali ulangan. Perlakuan adalah P0 : Yogurt tanpa penambahan pektin nabati, P1 : Yogurt dengan penambahan pektin 0,2%, P2 : Yogurt dengan penambahan pektin 0,4%, P3 : Yogurt dengan penambahan pektin 0,6%, dan P4 : Yogurt dengan penambahan pektin 0,8%. Hasil penelitian menunjukkan bahwa penambahan pektin nabati berpengaruh tidak nyata (P > 0,05) terhadap kadar air dengan rataan P0 = 90,25 % , P1 = 89,97 % , P2 = 89,68 % , P3 = 88,34 % , dan P4 = 86,19 % , berpengaruh sangat nyata (P < 0,01) terhadap viskositas yogurt dengan rataan P0 = 74,65 M.Pas , P1 = 148,0 M.Pas , P2 = 181,0 M.Pas , P3 = 186,5 M.Pas , P4 = 198,6 M.Pas dan meningkatkan viskositas yogurt dengan garis persamaan Y = 100.46 + 143.29 X dengan R2 = 75.76%. Pemberian pektin nabati pada yogurt dapat meningkatkan viskositas tetapi kadar air yogurt sama. Pemberian pektin nabati 0,6 % taraf terbaik ditinjau dari viskositas.

Abtrak (Bhs. Inggris)

The research aims to determine the addition of vegetable pectin to the production of yoghurt cow’s milk on the moisture content and viscosity. The research method used in the experimental method using a completely randomized design (RAL) with 5 treatments and 4 replications. The treatment given is P0 : Yoghurt without the addition of nabati pectin, P1 : Yoghurt with the addition of 0,2%, P2 : Yoghurt with addition of 0,4%, P3 : Yoghurt with the addition of 0,6%, and P4 : Yoghurt with the addition of 0,8%. The results showed  that the addition of nabati pectin had no siginificant effect on the moisture content and has a very significant effect on the viscosity of yoghurt. The average moisture content for each treartment P0 = 90,25 % , P1 = 89,97 % , P2 = 89,68 % , P3 = 88,34 % , and P4 = 86,19 %. The average viscosity for each treatment P0 = 74,65 M.Pas , P1 = 148,0 M.Pas , P2 = 181,0 M.Pas , P3 = 186,5 M.Pas , P4 = 198,6 M.Pas and increase the viscosity of yogurt with equation lines Y = 100.46 + 143.29 X dengan R2 = 75.76%. The conclusion the higher the administration of vegetables pectin in yogurt can increase the viscosity and water content relatively the same. Addition of 0.6% vegetable pectin was the best level in terms of viscosity.

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