Update Artikelilmiah: 36465

DWI OCTA NORMINANDAR

NIM

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gom guar terhadap pH, total asam tertitrasi (TAT), viskositas, dan sineresis yoghurt susu kambing. Materi penelitian adalah susu kambing 5 kg, starter yoghurt 5 gram, gom guar 50 gram. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) 5 perlakuan dan 4 kali pengulangan sehingga terdapat 20 unit percobaan. Perlakuan yang dilakukan pada penelitian ini adalah yoghurt susu kambing tanpa penambahan gom guar, penambahan gom guar 0,5%, 1%, 1,5%, dan 2% dari bobot susu kambing. Variabel yang diamati pada penelitian ini yaitu pH, TAT, viskositas, dan sineresis pada yoghurt susu kambing. Respon perlakuan yang telah dilakukan analisis variansi hasilnya berpengaruh nyata maka dilakukan uji lanjut ortogonal polinomial dan BNJ. Hasil penelitian menunjukkan bahwa penambahan gom guar meningkatkan nilai pH, viskositas serta menurunkan nilai TAT, sineresis pada yoghurt susu kambing. Rata-rata nilai pH 4,08 ± 0,04 dengan kisaran 3,96 – 4,19, TAT 0,95 ± 0,06% dengan kisaran 0,58 – 1,15%, viskositas 5494,30 ± 99,55 cP dengan kisaran 324,1 – 9633,13 cP dan sineresis 1,91 ± 027 dengan kisaran 0,00 – 9,56% pada yoghurt susu kambing dengan penambahan gom guar. Kesimpulannya adalah penambahan gom guar yang cukup pada yoghurt susu kambing berdasarkan nilai pH, TAT, viskositas dan sineresis yaitu 0,5%.

Abtrak (Bhs. Inggris)

This study aims to determine the effect of adding guar gum to pH, total titrated acid (TAT), viscosity, and syneresis of goat's milk yogurt. The research material was 5 kg goat's milk, 5 gram yogurt starter, 50 gram guar gum. The study was conducted using a completely randomized design (CRD) with 5 treatments and 4 repetitions so that there were 20 experimental units. The treatments in this study were goat's milk yogurt without the addition of guar gum, the addition of 0.5%, 1%, 1.5%, and 2% of the weight of the goat's milk. The variables observed in this study were pH, TAT, viscosity, and syneresis in goat's milk yogurt. The treatment response that had been analyzed for variance had a significant effect, so further tests of orthogonal polynomials and BNJ were carried out. The results showed that the addition of guar gum increased the pH value, viscosity and decreased the TAT value, syneresis in goat's milk yogurt. The average pH value is 4.08 ± 0.04 with a range of 3.96 – 4.19, TAT 0.95 ± 0.06% with a range of 0.58 – 1.15%, viscosity 5494.30 ± 99.55 cP with a range of 324.1 – 9633.13 cP and syneresis 1.91 ± 027 with a range of 0.00 – 9.56% in goat's milk yogurt with the addition of guar gum. The conclusion is the addition of sufficient guar gum to goat's milk yogurt based on the value of pH, TAT, viscosity, and syneresis which is 0.5%.

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