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INTANINGTYAS

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui pengaruh lama penyimpanan suhu dingin terhadap total bakteri dan pH yogurt bunga telang serta mengetahui pengaruh lama penyimpanan terbaik terhadap total bakteri dan pH yogurt bunga telang. Materi penelitian adalah susu sapi, starter komersial kering, susu skim, bunga telang dan aquades. Penelitian dilaksanakan dengan metode ekperimen menggunakan rancangan acak lengkap (RAL). Perlakuan yang diuji yogurt bunga telang yang disimpan pada suhu dingin selama P1  (0 hari tanpa penyimpanan), P2 (lama penyimpanan 5 hari), P3 (lama penyimpanan 10 hari) P4 (lama penyimpanan 15 hari) dan P5 (lama penyimpanan 20 hari). Rataan pH yogurt bunga telang P1  3,44 ± 0,03, P2 = 3,11 ± 0,06, P3 = 3,30 ± 0,03, P4 =  2,92 ± 0,03 dan P5 = 2,51 ± 0,01. Hasil analisis variansi menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P<0,01) terhadap pH yogurt bunga telang dengan persamaan y = 0,02059x + 3,6766 dan R2 = 80,2%.  Rataan total bakteri yogurt bunga telang P1 9,05  ± 0.00, P2 9,06 ±0,01, P3 9,18±0,02, P4 9,30 ± 0,01  dan P5 9,28 ± 0,01 (log 10 CFU/ml). Hasil analisis variansi menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P<0,01) terhadap total bakteri yogurt bunga telang dengan persamaan y= 0,0712x+8,9618 R² = 89.3%. Semakin lama penyimpanan akan menaikan total bakteri yogurt bunga telang dan pH yogurt bunga telang semakin asam.

Abtrak (Bhs. Inggris)

This study aims to determine the effect of the storage time of cold temperatures on total bacteria and the pH of butterfly pea yogurt and to determine the effect of the best storage time on total bacteria and pH of butterfly pea yogurt. The research material was cow's milk, dry commercial starter, skim milk, telang and aquades. The research was carried out by the experimental method using a completely randomized design (CRD). The treatments tested were butterfly pea yogurt stored at cold temperatures for P1 (0 days without storage), P2 (5 days storage duration), P3 (10 days storage period) P4 (15 days storage period) and P5 (20 days storage period) . The average pH of butterfly pea yogurt P1 was 3.44 ± 0.03, P2 = 3.11 ± 0.06, P3 = 3.30 ± 0.03, P4 = 2.92 ± 0.03 and P5 = 2.51 ± 0.01. The results of the variance analysis showed that the storage time had a very significant effect (P <0.01) on the pH of butterfly pea yogurt with the equation y = 0.02059x + 3.6766 and R2 = 80.2%. The total bacteria butterfly pea yogurt between P1 9.05 ± 0.00, P2 9.06 ± 0.01, P3 9.18 ± 0.02, P4 9.30 ± 0.01 and P5 9.28 ± 0.01 ( log 10 CFU/ ml). The results of the variance analysis showed that storage time had a very significant effect (P <0.01) on the total yogurt bacteria of butterfly pea yogurt with the equation y = 0.0712x + 8.9618 R² = 89.3%. Conclusion, the longer the storage time will increase the total bacteria of the butterfly pea yogurt and the pH of the butterfly pea yogurt increasingly acidic.

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