Update Artikelilmiah: 36113

JIHAN NIHA AINI

NIM

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan pektin sebagai 
bahan pengental terhadap pH, total asam tertitrasi, dan sineresis yoghurt susu sapi low fat. 
Materi yang digunakan yaitu susu sapi low fat, starter yoghurt, dan pektin. Penelitian 
dilaksanakan secara eksperimen dengan menggunakan Rancangan Acak Lengkap yaitu 5
perlakuan dan 4 ulangan. Perlakuan berupa susu sapi low fat dengan penambahan pektin
sebesar 0%, 0,2%, 0,4%, 0,6%, 0,8% (w/w). Variabel meliputi pH, total asam tertitrasi, dan 
sineresis. Data yang diperoleh dianalisis menggunakan analisis variansi satu faktor dan 
dilanjutkan dengan uji orthogonal polinomial. Hasil penelitian menunjukkan bahwa 
penambahan pektin pada pembuatan yoghurt susu sapi low fat berpengaruh sangat nyata 
terhadap pH, total asam tertitrasi, dan sineresis yoghurt susu sapi low fat. Penambahan 
pektin pada yoghurt susu sapi low fat menghasilkan rataan pH sebesar 4,15 ± 0,04, rataan 
total asam tertitrasi sebesar 1,11 ± 0,03%, dan rataan sineresis sebesar 3,03 ± 0,15%. 
Disimpulkan bahwa penambahan pektin sampai dengan level 0,8% dapat meningkatkan 
kualitas yoghurt susu sapi low fat yang dihasilkan.

Abtrak (Bhs. Inggris)

This research aimed to study the effect of adding pectin as a thickening agent to pH, 
total titrated acid, and syneresis of low fat cow's milk yogurt. The materials used are low 
fat cow's milk, yogurt starter, and pectin. The research was carried out experimentally using 
a completely randomized design with 5 treatments and 4 replications. The treatment was 
low fat cow's milk with the addition of pectin at 0%, 0.2%, 0.4%, 0.6%, 0.8% (w/w). Variables 
include pH, titrated total acid, and syneresis. The data obtained were analyzed using one 
factor analysis of variance and continued with the orthogonal polynomial test. The results 
showed that the addition of pectin in the manufacture of low fat cow's milk yogurt had a 
very significant effect on pH, total titrated acid, and syneresis of low fat cow's milk yogurt. 
The addition of pectin to low-fat cow's milk yogurt resulted in an average pH of 4.15 ± 0.04, 
an average total titrated acid of 1.11 ± 0.03%, and an average syneresis of 3.03 ± 0.15%. It 
was concluded that the addition of pectin up to a level of 0.8% could improve the quality 
of low fat cow's milk yogurt produced.

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