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SELLA AMANDA

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui pengaruh penambahan pektin terhadap 
viskositas, warna (whiteness index) dan WHC yoghurt susu sapi low fat. Penelitian dilakukan
pada 27 Januari – 5 Februari 2022 di Laboratorium Teknologi Hasil Ternak, Fakultas 
Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi penelitian yaitu susu sapi 
low fat komersial 5000 gr, pektin 20 gr dan starter yoghurt 5 gr. Rancangan penelitian yaitu
Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan penelitian 
meliputi P0 = susu sapi low fat dengan penambahan 0% pektin, P1 = susu sapi low fat dengan 
penambahan 0,2% pektin, P2 = susu sapi low fat dengan penambahan 0,4% pektin, P3 = 
susu sapi low fat dengan penambahan 0,6% pektin, dan P4 = susu sapi low fat dengan 
penambahan 0,8% pektin. Variabel penelitian meliputi viskositas, warna (whiteness index),
dan WHC. Data yang diperoleh dianalisis variansi dan uji lanjut menggunakan uji ortogonal 
polinomial. Hasil analisis variansi menunjukkan bahwa penambahan pektin pada yoghurt 
susu sapi low fat berpengaruh sangat nyata (P<0,01) terhadap viskositas dan WHC, 
sedangkan pada warna yoghurt tidak berpengaruh nyata(P>0,05). Nilai rataan viskositas 
yoghurt berkisar antara 101,55±29,18 cP sampai 2483,32±192,47 cP dengan persamaan
garis kuadrater Y = 9,8705x2 - 4,7902x + 5,5246 dan koefisien determinasi (R2
) sebesar 
92,48%. Nilai rataan warna (whiteness index) yoghurt berkisar antara 41,5±9,19 sampai 
47,15±5,43. Nilai rataan WHC yoghurt berkisar antara 22,37±6,30% sampai 53,65±5,91% 
dengan persamaan garis kubik Y = -18,099x3 + 24,83x2 - 8,1966x + 3,8612 dan koefisien 
determinasi (R2
) sebesar 82,9%. Kesimpulan, penambahan pektin pada yoghurt susu sapi 
low fat tidak mempengaruhi warna, meningkatkan viskositas pada level tertinggi yaitu 
0,8%, dan mampu meningkatkan WHC dengan level tertinggi yaitu 0,6%.

Abtrak (Bhs. Inggris)

The aim of the study was to determine the effect of adding pectin to the viscosity, 
color (whiteness index) and WHC of low fat cow's milk yogurt. The research was conducted 
on 27 January – 5 February 2022 at the Laboratory of Animal Products Technology, Faculty 
of Animal Husbandry, Jenderal Sudirman University, Purwokerto. The research material is 
commercial low fat cow's milk 5000 grams, pectin 20 grams and yogurt starter 5 grams. The 
research design was Completely Randomized Design (CRD) with 5 treatments and 4 
replications. The research treatments included P0 = low-fat cow's milk with the addition of 
0% pectin, P1 = low-fat cow's milk with the addition of 0,2% pectin, P2 = low-fat cow's milk 
with the addition of 0,4% pectin, P3 = low-fat cow's milk with the addition of 0,6% pectin, 
and P4= low-fat cow's milk with the addition of 0,8% pectin. Research variables include viscosity, color (whiteness index), and WHC. The data obtained were analyzed for variance 
and further test using orthogonal polynomial test. The results of the analysis of variance 
showed that the addition of pectin in low fat cow's milk yogurt had a very significant effect 
(P<0,01) on viscosity and WHC, while the color of yogurt had no significant effect (P>0,05). 
The average value of yogurt viscosity ranges from 101,55±29,18 cP to 2483,32±192,47 cP 
with the quadratic line equation Y = 9,8705x² – 4,7902x + 5,5246 and the coefficient of 
determination (R²) is 92,48 %. The average color value (whiteness index) of yogurt ranges
from 41,5±9,19 to 47,15±5,43. The average value of WHC yogurt ranges from 22,37±6,30% 
to 53,65±5,91% with the equation of the cubic line Y = -18,099x³ + 24,83x² - 8,1966x + 
3,8612 and the coefficient of determination (R²) is 82,9%. In conclusion, the addition of 
pectin in low fat cow's milk yogurt did not affect the color, increased the viscosity at the 
highest level of 0,8%, and was able to increase the WHC with the highest level of 0,6%.

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