Update Artikelilmiah: 28589

WINDY ANISA PERDHANI

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Abstrak (Bhs. Indonesia)

akan salah satu produk fermentasi dengan penambahan bakteri asam laktat. Penggunaan yogurt melibatkan bakteri Lactobacillus bulgaricus, dan Streptococcus thermophillus. Tujuan dari penelitian ini untuk mengetahui kadar protein dan nilai pH yogurt susu kambing dengan penambahan ekstrak daun kelor serta mencari konsentrasi terbaik penambahan ekstrak daun kelor. Materi yang digunakan yakni susu kambing 5 liter dan ekstrak kelor sebanyak 300 ml dengan variabel yang diukur meliputi kadar protein dan nilai pH Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan 4 perlakuan P0 (0% ekstrak daun kelor), P1 (4% ekstrak daun kelor), P2 (8% ekstrak daun kelor), P3 (12% ekstrak daun kelor), dan diulang sebanyak 5 kali. Hasil pengamatan dianalisis dengan analisis variansi. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun kelor berpengaruh sangat nyata P<0,01 terhadap peningkatan kadar protein dengan rataan P0= 18,11% ± sd 1,19; P1= 19,18% ± sd 0,88; P2= 21,25% ± sd 1,62; dan P3= 22,45% ± sd 1,63 dan nilai pH yogurt susu kambing dengan rataan sebesar P0= 4,18 ± 0,42; P1= 4,04 ± 0,15; P2= 4,58 ± 0,14; P3= 4,81 ± 0,13. Hasil penelitian diuji lanjut dengan ortogonal polynomial dengan persamaan garis Y=17,615 + 0,2509x dan koefisien determinasi sebesar 47,65% pada pengujian kadar protein. Persamaan garis Y= 3,9737 + 0,0408x dan koefisien determinasi sebesar 39,27%. Kesimpulan dari hasil penelitian ini adalah konsentrasi ekstrak daun kelor terbaik terdapat pada perlakuan P3 (penambahan ekstrak daun kelor 12%) dengan kadar protein 22,45% dan nilai pH 4,81.

Abtrak (Bhs. Inggris)

Moringa is a plant with various benefits contained in it. Yogurt is one of the fermentation products with the addition of lactic acid bacteria. The use of yogurt involves the bacteria Lactobacillus bulgaricus, and Streptococcus thermophillus. The purpose of this research was to determine the protein content and pH value of goat milk yogurt with the addition of Moringa leaf extract and find the best concentration of Moringa leaf extract addition. The material used was 5 liters of goat milk and Moringa extract as much as 300 ml with measured variables including protein content and pH value. This research used a completely randomized design method (CRD) with 4 treatments P0 (0% Moringa leaf extract), P1 ( 4% extract of leaves of Moringa), P2 (8% extract of leaves of Moringa), P3 (12% Moringa leaf extract), and repeated 5 times. The observations were analyzed by analysis of variance. The results showed that the addition of Moringa leaf extract was highly significant P <0.01 against the increased levels of the protein with the average P0= 18.11% ± 1.19 sd; P1= 19.18% ± sd 0.88; P2= 21.25% ± sd 1.62; and P3= 22.45% ± sd 1.63 and the pH value of goat milk yogurt with an average of P0= 4.18 ± 0.42; P1= 4.04 ± 0.15; P2= 4.58 ± 0.14; P3= 4.81 ± 0.13. The results of the research were further tested with orthogonal polynomials with a line equation Y = 17.615 + 0.2509x and a coefficient of determination of 47.65% for protein test content. The equation of line Y = 3.9737 + 0.0408x and the coefficient of determination is 39.27% for pH value. The conclusion from the results of this research is the best
concentration of Moringa leaf extract found in the treatment P3 (addition of 12% Moringa leaf extract) with a protein content of 22.45% and a pH value of 4.81.

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