Update Artikelilmiah: 37659

MUHAMMAD NAUFAL FADHILAH

NIM

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Abstrak (Bhs. Indonesia)

Latar belakang. Penelitan dilakukan untuk mengetahui pengaruh penambahan bahan pengental yang berbeda terhadap terhadap pH dan Total Asam Tertitrasi (TAT) pada yoghurt susu sapi. Penelitian telah dilaksanakan di Laboratorium Teknologi Hasil Ternak, Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan pada penelitian ini adalah yoghurt susu sapi sebanyak 5 liter (250 ml/sampel) serta bahan pengental skim, gelatin, karagenan, dan pektin sebanyak 10 gr/perlakuan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL). Perlakuan yang diuji sebanyak 5 perlakuan dengan 4 kali ulangan yaitu P0 (yoghurt kontrol tanpa penambahan bahan pengental), P1 (yoghurt susu sapi dengan penambahan pengental skim), P2 (yoghurt susu sapi dengan penambahan pengental gelatin), P3 (yoghurt susu sapi dengan penambahan pengental karagenan), dan P4 (yoghurt susu sapi dengan penambahan pengental pektin). Data dianalisis menggunakan analisis variansi dan dilanjut dengan uji lanjut  Beda Nyata Jujur (BNJ), Kontras Ortogonal dan Dunnett. Perbedaan bahan pengental membuat nilai pH yoghurt sangat berbeda (p=19,61). pH paling tinggi diperoleh P4 (4.165 ± 0,08) dan yang paling rendah diperoleh P0 (3.925 ± 0,02). Perbedaan bahan pengental membuat persentase TAT yoghurt sangat berbeda (p=37,26). pH paling tinggi diperoleh P4 (1,553 ± 0,09%) dan yang rendah diperoleh P0(1,069 ± 0,02%). Pengental pektin paling optimal ditinjau dari peningkatan persentase TAT yoghurt lalu pengental skim, gelatin, dan karagenan paling optimal ditinjau dari nilai pH yoghurt.

Abtrak (Bhs. Inggris)

Background. The research was carried out to determine the effect of adding different thickening agents on pH and Total Titrated Acid (TTA) in cow's milk yoghurt. The research carried out at the Livestock Product Technology Laboratory, Jenderal Soedirman University, Purwokerto. The material were used in this study were 5 liters cow's milk yoghurt and thickening agents such as skim milk, gelatin, carrageenan as well as pectin. The research design was a Complete Randomized Design (CRD) with 5 treatments and 4 replications. The treatments were P0 (control yoghurt without any addition of thickening agents), P1 (yoghurt with skim thickener), P2 (cow's milk yoghurt with the addition of a gelatin thickener), P3 (cow's milk yoghurt with the addition of a carrageenan thickener), and P4 (cow's milk yoghurt with the addition of a pectin thickener). Each agent was made into 1% (w/v) concentration, then incubated for 8 hrs. The colleted data then analyzed by analysis of variance and followed by Tukey Honest Significant Difference (Tukey HSD), Orthogonal Contrasts, and Dunetts. The difference of thickening agents made the pH value of yoghurt were significantly different (p=19,61). The higher pH was obtained by P4 (4,165 ± 0,08) and the lower obtained by P0 (3,925 ± 0,02). The difference of thickening agents made the TTA value of yoghurt were significantly different (p=37,26). The higher TTA was obtained by P4 (1,553 ± 0,09%) and the lower obtained by P0 (1,069 ± 0,02%). Summerized that pectin thickener is the most optimal in terms of increasing the percentage of TTA yoghurt then thickeners of skim, gelatin and carrageenan the most optimal in terms of the pH value of yoghurt.

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