Update Artikelilmiah: 36810

MELIANI FADRI

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Abstrak (Bhs. Indonesia)

Pengaruh Penambahan Xanthan Gum terhadap Persentase Produk, Kadar Air, Tingkat Keasaman (pH), dan Warna Concentrated Yoghurt Susu Kambing. Penelitian dilakukan pada bulan Mei 2022, bertempat di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Penelitian bertujuan mengetahui pengaruh ditambahkannya xanthan gum sebagai bahan pengental terhadap persentase produk, kadar air, pH, dan warna concentrated yoghurt susu kambing. Materi penelitian yang digunakan yaitu susu kambing sebanyak 10.000 gr, starter yoghurt 10 gr, xanthan gum 50 gr, larutan buffer 200 ml, dan aquadest 500 ml. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dari 5 perlakuan dan 4 ulangan, dengan 20 unit penelitian. Perlakuan terdiri dari kontrol atau tanpa penambahan xanthan gum, serta dengan penambahan xanthan gum pada susu kambing masing-masing 0,25%, 0,5%, 0,75%, dan 1%. Peubah yang diukur yaitu persentase produk, kadar air, pH, dan warna. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji orthogonal polinomial. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata terhadap persentase produk, kadar air, pH, dan warna concentrated yoghurt susu kambing. Persentase produk berkisar antara 58,84±7,55 – 96,62±0,49. Kadar air berkisar antara 79,94±0,51% – 86,70±0,22%. pH berkisar antara 3,74±0,02 – 4,09±0,04. Whiteness index berkisar antara 51,54±0,38 – 58,84±0,39. Kesimpulan dari hasil penelitian yaitu penambahan xanthan gum secara umum dapat meningkatkan persentase produk dan kadar air, namun menurunkan pH dan whiteness index concentrated yoghurt susu kambing. Penambahan xanthan gum sebanyak 0,5% direkomendasikan untuk pembuatan concentrated yoghurt susu kambing karena sudah cukup untuk mendapatkan persentase produk yang tinggi.

Abtrak (Bhs. Inggris)

Effect of Addition of Xanthan Gum on Product Percentage, Moisture Content, Acidity Level (pH), and Color of Concentrated Goat Milk Yoghurt. The research was conducted in May 2022, at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Jenderal Sudirman University, Purwokerto. This study aims to determine the effect of adding xanthan gum as a thickening agent to product percentage, water content, pH, and color of concentrated goat's milk yogurt. The research material used was 10,000 g of goat's milk, 10 g of yogurt starter, 50 g of xanthan gum, 200 ml of buffer solution, and 500 ml of distilled water. The research method used a completely randomized design (CRD) of 5 treatments and 4 replications, with 20 research units. The treatment consisted of control or without the addition of xanthan gum, and with the addition of xanthan gum in goat's milk 0.25%, 0.5%, 0.75%, and 1%, respectively. The variables measured were product percentage, water content, pH, and color. The data were analyzed using analysis of variance and continued with the orthogonal polynomial test. The results showed that the treatment had a very significant effect on the percentage of product, water content, pH, and color of concentrated goat's milk yogurt. The percentage of products ranged from 58.84±7.55 – 96.62±0.49. The water content ranged from 79.94±0.51% – 86.70±0.22%. pH ranged from 3.74±0.02 – 4.09±0.04. Whiteness index ranged from 51.54±0.38 – 58.84±0.39. The conclusion from the results of the research is that the addition of xanthan gum in general can increase the percentage of product and water content, but decrease the pH and whiteness index of concentrated goat's milk yogurt. The addition of 0.5% xanthan gum is recommended for making concentrated goat's milk yogurt because it is sufficient to get a high percentage of the product.

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