Update Artikelilmiah: 25560

MARIZKA SARI

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak cengkeh  dengan persentase yang berbeda terhadap kadar lemak  dan asam tertitrasi yogurt. Materi yang digunakan  susu sapi 10 l, starter komersial (Streptococcus thermophillus dan Lactobacillus bulgaricus, Lactobacillus acidhophillus) sebanyak 10 g, aquades 2,5 l, phenolphthalein 1ml, NaOH 0,1 N, susu skim 300 g dan 150 g cengkeh. Metode penelitian eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dengan 5 ulangan yaitu P0 = yogurt tanpa penambahan ekstrak cengkeh, P1 = yogurt diberi penambahan ekstrak cengkeh 5 %, P2 = yogurt diberi penambahan ekstrak cengkeh 10%, dan P3 = yogurt diberi penambahan ekstrak cengkeh 15%. Hasil penelitian  menunjukan bahwa penambahan ekstrak cengkeh berpengaruh nyata (P<0,05) terhadap kadar lemak dengan rataan  P0=3,68%±0,07, P1=3,90 ± 0,08, P2=4,00%±0,05, P3=3,94%±0,037. Rataan asam tertitrasi ekstrak cengkeh tetapi tidak berpengaruh nyata (P>0,05) P0=1.42% ± 0,30, P1=1,52% ± 0,20, P2=1,70%± 0,16, P3=1,75% ± 0,61. Kesimpulannya penambahan ekstrak cengkeh (Syzgizium aromaticum) sampai dengan 10% mampu meningkatkan kadar lemak yogurt, tetapi asam tertitrasinya relatif sama.

Abtrak (Bhs. Inggris)

The research aimed to determine the effect of the difference percentage addition clove extract of fat content  and titrable acidity. The research material used cow’s milk 10 l, 150 g of clove, a commercial starter culture (Streptococcus thermophillus dan Lactobacillus bulgaricus, Lactobacillus acidhophillus) 10 g,skim milk 300 g, aquadest 2,5 l, phenolphtalein 1 ml. Experimental research  method using Complete Randomized Design (CRD) with 4 treatments and 5 times replications. The treatments given is P0= Yoghurt without the addition of clove extracts, P1=Yoghurt with addition of clove extract 5%, P2= Yoghurt with addition of clove extract 10%, and P3= Yoghurt with addition of clove extract 15%. The results showed that the addition of clove extract is very significant to fat content of yoghurt and the addition of clove extracts had no significant to titrable acidity of yoghurt. The average fat content for each treatment P0=3,68% ± 0,07, P1=3,90  ±  0,08, P2=4,00% ± 0,05, P3=3,94% ± 0,037. The average of titrable acidity for each treatment P0=3,68% ± 0,30, P1=3,90% ± 0,20, P2=4,00% ± 0,16, P3=3,94% ± 0,61. Conclusions of this research were the addition of clove extract until 10% can increase the fat content of yoghurt, but the titrable acidity has similiar relatively.

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