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BADAI WARIDATUL AZKA

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan susu skim bubuk,
karaginan dan WPC terhadap nilai pH dan total asam tertitrasi yogurt rendah lemak. Materi penelitian terdiri atas susu rendah lemak, susu skim bubuk, karaginan, whey protein concentrate, starter yogurt, indikator PP, NaOH 0,1 N, aquades, susu skim rekonstitusi. Metode penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 6 kali ulangan. Perlakuan terdiri atas T0: yogurt tanpa bahan pengental, T1: yogurt dengan penambahan susu skim bubuk 10%, T2: yogurt dengan penambahan karaginan 2% dan T3: yogurt dengan penambahan whey protein concentrate 10%. Data dianalis dengan analisis variansi, dilanjutkan dengan uji Beda Nyata Jujur (BNJ). Hasil menunjukkan bahwa dengan penambahan bahan pengental berpengaruh sangat nyata (P < 0,01) terhadap nilai pH yogurt. Penambahan WPC menghasilkan yogurt dengan pH tertinggi 4,51 namun tekstur tidak kental sedangkan penambahan susu skim bubuk menghasilkan yogurt dengan pH 4,26 dan tekstur yang kental. Bahan pengental berupa susu skim bubuk dan WPC menghasilkan yogurt dengan total asam tertitrasi yang relatif sama yaitu 0,69%. Dapat disimpulkan bahwa penambahan susu skim bubuk dan whey protein concentrate mampu meningkatkan nilai pH dan total asam tertitrasi yogurt sedangkan karaginan menurunkan nilai pH dan nilai total asam tertitrasi yogurt.

Abtrak (Bhs. Inggris)

The purpose of this research was to determine the effects of the addition of powdered skim milk, carrageenan and WPC on pH values and titratable acidity of low-fat yogurt. Research material consisted of low-fat UHT milk, skimmed milk powder, carrageenan, whey protein concentrate, yogurt starter, PP indicator, 0.1N NaOH, aquades, and reconstituted skim milk. This experimental research used a completely randomized design (CRD) with 4 treatments and 6 replications. Treatments composed of T0: yogurt without added thickener, T1: yogurt added with 10% powdered skim milk, T2: yogurt added with 2% carrageenan, and T3: yogurt added with whey protein concentrate 10%. Data were analyzed using analysis of variance, continued by Honestly Significant Difference Test (HSD). The results showed that pH value of low-fat yogurt was significantly (P<0.01)
affected by the addition of thickeners. WPC produced yogurt with highest value of 4.51. The addition of powdered skim milk and WPC resulted in a relatively similar titratable acidity, which was 0.69. In conclusion, the addition of skimmed milk and whey protein concentrate increase the pH value and titratable acidity, whereas the addition of carrageenan decreases the pH value and the titratable acidity of low fat yogurt.

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