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MAIMUNAH HUSNIATUS SA'ADAH

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui pengaruh jenis susu terhadap pH, total asam dan persentase produk yogurt pasta (concentrated yogurt). Materi penelitian yang digunakan yaitu 3 kg susu sapi segar pasteurisasi, 3 kg susu kambing segar pasteurisasi, 2 kg susu komersial full fat, 2 kg susu komersial low fat, 20 gram starter yogurt kering, NaOH 0,1 N, aquades dan indikator PP 1%. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang dilakukan pada penelitian ini meliputi susu sapi segar pasteurisasi (P1), susu komersial full fat (P2), susu komersial full fat (P3), susu kambing segar pasteurisasi (P4), susu kombinasi (susu sapi + susu kambing) (P5) dengan penambahan starter yogurt kering dan lama inkubasi selama 6 jam serta pemisahan whey dan curd selama 4 jam pada suhu ruang. Variabel yang diamati adalah pH, total asam dan persentase produk concentrated yogurt. Hasil analisis variansi menunjukkan bahwa adanya pengaruh nyata (P<0,05) pada nilai pH whey, pengaruh sangat nyata (P<0,01) pada pH curd, total asam, persentase whey dan persentase curd. Nilai rataan pH whey berkisar antara 4,46-4,60; pH curd berkisar antara 4,33-4,53;  total asam berkisar antara 1,05-1,49%; persentase whey berkisar antara 39.91-70,97% dan persentase curd berkisar antara 29,58-53,00%. Kesimpulan concentrated yogurt yang diproduksi menggunakan jenis susu kambing menghasilkan pH, total asam dan persentase produk yang lebih baik.

Abtrak (Bhs. Inggris)

The purpose of the study is to determine the effect of the type of milk on pH, total acid and the percentage of yogurt paste products (concentrated yogurt). The research materials used were 3 kg of pasteurized fresh cow's milk, 3 kg of fresh pasteurized goat's milk, 2 kg of full fat commercial milk, 2 kg of low fat commercial milk, 20 grams of dry yogurt starter, 0.1 N NaOH, aquades and PP 1 indicator. %. The research design used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments carried out in this study included pasteurized fresh cow's milk (P1), full fat commercial milk (P2), full fat commercial milk (P3), pasteurized fresh goat's milk (P4), combination milk (cow's milk + goat's milk) (P5 ) with the addition of dry yogurt starter and incubation time for 6 hours and separation of whey and curd for 4 hours at room temperature. The variables observed were pH, total acid and the percentage of concentrated yogurt products. The results of the analysis of variance showed that there was a significant effect (P<0.05) on the pH value of whey, a very significant effect (P<0.01) on the pH of curd, total acid, percentage of whey and percentage of curd. The mean pH value of whey ranged from 4.46-4.60; The pH of the curd ranged from 4.33-4.53; total acid ranged from 1.05-1.49%; the whey percentage ranged from 39.91-70.97% and the curd percentage ranged from 29.58-53.00%. Conclusion concentrated yogurt produced using goat's milk produces better pH, total acid and product percentage.

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