Update Artikelilmiah: 36745

SAMANTHA TERRY ANGELINE

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Abstrak (Bhs. Indonesia)

Penelitian Nilai pH, Warna dan Tekstur Concentrated Yoghurt Susu Rendah Lemak yang Ditambahkan Guar Gum dengan Konsentrasi yang Berbeda. Penelitian telah dilaksanakan pada 3-16 Juni 2022 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan guar gum dengan konsentrasi yang berbeda terhadap nilai pH, warna dan tekstur concentrated yoghurt susu rendah lemak. Manfaat penelitian untuk memberikan informasi yang berguna dalam pengembangan ilmu pengetahuan, khususnya tentang penambahan guar gum dengan konsentrasi yang berbeda sebagai bahan pengental pembuatan concentrated yoghurt susu rendah lemak, dan menghasilkan produk concentrated yoghurt rendah lemak dengan nilai pH, warna dan tekstur yang baik. Penelitian ini dilakukan dengan menggunakan materi antara lain susu rendah lemak komersial 5000 gr, guar gum komersial 50 gr, bibit yoghurt kering 5 gr, dan aquadest 500 ml. Penelitian yang dilakukan bersifat eksperimental. Rancangan penelitian yang digunakan dalam penelitian yaitu Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan masing-masing diulang sebanyak 4 kali. Perlakuan yang digunakan yaitu P0: concentrated yoghurt susu rendah lemak tanpa penambahan guar gum, P1: concentrated yoghurt susu rendah lemak + guar gum 0,5%, P2: concentrated yoghurt susu rendah lemak + guar gum 1%, P3: concentrated yoghurt susu rendah lemak + guar gum 1,5%, P4: concentrated yoghurt susu rendah lemak + guar gum 2%. Data dianalisis menggunakan analisis variansi dengan uji lanjut ortogonal polinomial. Hasil penelitian menunjukkan bahwa penambahan guar gum bepengaruh sangat nyata (P>0,01) terhadap nilai pH, warna dan tekstur concentrated yoghurt susu rendah lemak. Rataan  nilai pH diperoleh sebesar 3,83 ± 0,01 sampai 3,95 ± 0,01, warna sebesar 42,26 ± 0,41 sampai 55,70 ± 0,05, dan tekstur sebesar 9,28 ± 0,50 sampai 13,71 ± 1,69. Berdasarkan penelitian dapat disumpulkan bahwa penambahan guar gum dengan konsentrasi yang berbeda menurunkan nilai pH, warna dan tekstur concentrated yoghurt susu rendah lemak dan persentase guar gum yang baik untuk menghasilkan nilai pH, warna dan tekstur yang optimum adalah pada persentase guar gum 1,5% atau tanpa penambahan guar gum.

Abtrak (Bhs. Inggris)

Research on pH Value, Color and Texture Concentrated Low-Fat Milk Yoghurt Added Guar Gum with Different Concentrations. The research was carried out from 3-16 June 2022 at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Jenderal Soedirman University. This study aims to determine the effect of adding guar gum with different concentrations on the pH value, color and texture of concentrated low-fat milk yogurt. The benefit of the research is to provide useful information in the development of science, especially about the addition of guar gum with different concentrations as a thickening agent for making concentrated low-fat milk yogurt, and producing low-fat milk yogurt products with good pH values, colors and textures. This research was conducted using materials, such as 5000 gr of commercial low-fat milk, 50 gr of commercial guar gum, 5 gr of yogurt starter, and 500 ml of aquadest. The research design used in the study was a Completely Randomized Design (CRD) which consisted of 5 treatments and each was repeated 4 times. The treatments used were P0: concentrated low-fat milk yogurt without the addition of guar gum, P1: concentrated low-fat milk yogurt + 0.5% guar gum, P2: concentrated low-fat milk yogurt + 1% guar gum, P3: concentrated low-fat milk yogurt fat + 1.5% guar gum, P4: concentrated low-fat milk yogurt + 2% guar gum. Data were analyzed using analysis of variance with further test of orthogonal polynomials. The results showed that the addition of guar gum had a very significant effect (P<0,01) on the pH value, color and texture of concentrated low-fat milk yogurt. The average pH value was 3,83 ± 0,01 to 3,95 ± 0,01, color value was 42,26 ± 0,41 to 55,70 ± 0,05, and texture value was 9,28 ± 0,50 to 13,71 ± 1,69. Based on the research, it can be concluded that the addition of guar gum with different concentrations reduces the pH value, color and texture of concentrated low-fat milk yogurt and a good percentage of guar gum to produce the optimum pH value, color and texture is at 1,5% guar gum percentage or without addition of guar gum.

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