Update Artikelilmiah: 37844

ALLHE JAGKA AKAPAR

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Abstrak (Bhs. Indonesia)

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan whey protein concentrate terhadap viskositas, sineresis dan water holding capacity yogurt susu kambing. Materi penelitian yang digunakan antara lain susu kambing 5000 g, starter yogurt 5 g dan whey protein concentrate 200 g. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Penambahan whey protein concentrate sebanyak 0%, 2%, 4%, 6% dan 8%. Variabel yang diukur adalah viskositas (cP), sineresis (%) dan water holding capacity (%). Data penelitian yang diperoleh dianalisis variansi dan di uji lanjut menggunakan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa penambahan whey protein concentrate tidak berbeda nyata terhadap viskositas (FHitung<0,05) tetapi berbeda sangat nyata terhadap sineresis dan water holding capacity yogurt susu kambing (FHitung<0,01). Viskositas pada yogurt memiliki rataan 585,22±128.04 cP, sineresis 12,57±1,59% hingga 22,81±1,66% dan water holding capacity 52,06±2,63% hingga 69,63±5,48%. Kesimpulan, penambahan whey protein concentrate pada yogurt susu kambing dapat menurunkan angka sineresis dan meningkatkan nilai water holding capacity yogurt susu kambing, tanpa mempengaruhi viskositas. Penambahan whey protein concentrate disarankan sebanyak 8% (w/w) dari total susu kambing yang digunakan untuk membuat yogurt.

Abtrak (Bhs. Inggris)

The purpose of this study was to determine the effect of adding whey protein concentrate to the viscosity, syneresis and water holding capacity of goat's milk yoghurt. The research materials used included 5000 g of goat's milk, 5 g of starter yoghurt and 200 g of whey protein concentrate. The study was conducted using a completely randomized design (CRD) with 5 treatments and 4 replications. The addition of whey protein concentrate as much as 0%, 2%, 4%, 6% and 8%. The variables measured were viscosity (cP), syneresis (%) and water holding capacity (%). The research data obtained were analyzed for variance and further tested using the orthogonal polynomial test. The results showed that the addition of whey protein concentrate was not significantly different to the viscosity (FHitung<0.05) but significantly different to the syneresis and water holding capacity of goat's milk yogurt (FHitung<0,01). The viscosity of yogurt has an average of 585,22±128.04 cP, syneresis 12.57±1.59% to 22.81±1.66% and 52.06±2.63% to 69.63±5.48%. In conclusion, the addition of whey protein concentrate to goat's milk yoghurt can reduce the syneresis rate and increase the water holding capacity value of goat's milk yogurt, without affecting the viscosity. The addition of whey protein concentrate is recommended as much as 8% (w/w) of the total goat milk used to make yoghurt.

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