Update Artikelilmiah: 36806

LUTFITA SARI

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan guar gum terhadap persentase produk, kadar air, tingkat keasaman (pH), dan warna concentrated yoghurt susu kambing. Penelitian ini dilaksanakan pada bulan Mei 2022 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan pada penelitian antara lain yaitu susu kambing dan guar gum.  Metode penelitian dilakukan secara eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL). Perlakuan terdiri atas kontrol, penambahan guar gum pada concentrated yoghurt susu kambing masing-masing 0,25%; 0,5%; 0,75%; dan 1%. Variabel yang diukur yaitu persentase produk, kadar air, tingkat keasaman (pH) dan warna (whiteness index). Data dianalisis menggunakan analisis variansi dan uji lanjut orthogonal polinomial. Hasil penelitian persentase produk berkisar antara 63,39% ± 3,91 sampai dengan 100% ± 0,0, kadar air berkisar antara 84,51% ± 0,89 sampai dengan 87,78% ± 0,14, tingkat keasaman (pH) berkisar antara 3,83 ± 0,02 sampai dengan 4,07 ± 0,02, dan whiteness index berkisar antara  49,18 ± 0,58 sampai dengan 60,14 ± 0,5. Penambahan guar gum hingga 1% berpengaruh sangat nyata terhadap persentase produk, kadar air, tingkat keasaman (pH), dan warna concentrated yoghurt susu kambing. Kesimpulan dari penelitian ini yaitu penambahan guar gum sampai dengan 1% pada concentrated yoghurt susu kambing menghasilkan persentase produk meningkat. Dibandingkan dengan kontrol, kadar air dan tingkat keasaman (pH) meningkat, tetapi seiring dengan penambahan guar gum  menurun. whiteness index yang dihasilkan dengan penambahan guar gum semakin menurun.

Abtrak (Bhs. Inggris)

This study aimed to determine the effect of adding guar gum on product percentage, water content, acidity level (pH), and color of concentrated goat's milk yogurt. This research was conducted in May 2022 at Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Jenderal Sudirman University, Purwokerto. The materials used in the research include goat's milk and guar gum. The research method was carried out experimentally using Completely Randomized Design (CRD). The treatments consisted of control, adding guar gum to concentrated goat's milk yogurt by 0.25%; 0.5%; 0.75%; and 1% respectively. The measured variables were product percentage, water content, acidity level (pH) and color (whiteness index). The data were analyzed using analysis of variance and advanced test of orthogonal polynomials. The results showed that the percentage of the product ranged from 63.39% ± 3.91 to 100% ± 0.0, the water content ranged from 84.51% ± 0.89 to 87.78% ± 0.14, acidity levels (pH) ranged from 3.83 ± 0.02 to 4.07 ± 0.02, and the whiteness index ranged from 49.18 ± 0.58 to 60.14 ± 0.5. The addition of guar gum up to 1% had a very significant effect on product percentage, water content, acidity (pH), and concentrated color of goat's milk yogurt. The conclusion of this study is that the addition of guar gum up to 1% to concentrated goat's milk yogurt obtained a product percentage increase. Compared to control, water content and acidity level (pH) increased, but with the addition of guar gum decreased. The whiteness index produced by the addition of guar gum decreased.

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