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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mempelajari pengaruh dan taraf terbaik penambahan WPC terhadap viskositas, sineresis dan WHC yogurt susu sapi rendah lemak. Materi penelitian yang digunakan antara lain susu sapi rendah lemak 5.000 g, WPC 200 g dan starter yogurt 5 g. Penelitian dilaksanakan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Penambahan WPC sebanyak 0%, 2%, 4%, 6% dan 8% dari total susu. Variabel yang diukur dalam penelitian adalah viskositas (cP), sineresis (%) dan WHC (%) pada yogurt susu sapi rendah lemak. Data penelitian yang diperoleh dianalisis variansi dan di uji lanjut menggunakan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa penambahan WPC berpengaruh sangat nyata (P < 0,01) terhadap viskositas, sineresis dan WHC yogurt susu sapi rendah lemak. Nilai viskositas berkisar antara 158,90 ± 9,22 cP sampai dengan 193,10 ± 9,62 cP, nilai sineresis berkisar antara 33,82 ± 1,22% sampai dengan 24,89 ± 1,38%, nilai WHC berkisar antara 35,86 ± 1,11% sampai dengan 40,46 ± 1,33%. Penambahan WPC dengan peningkatan persentase dapat meningkatkan viskositas, menurunkan sineresis dan meningkatkan WHC yogurt susu sapi rendah lemak. Penambahan WPC terbaik untuk meningkatkan kualitas dari yogurt susu sapi rendah lemak yaitu sebanyak 8% dari total susu yang digunakan.

Abtrak (Bhs. Inggris)

This study aims to study the effect and the best level of addition of WPC on the viscosity, syneresis and WHC of low-fat cow's milk yogurt. The research materials used included 5,000 g of low-fat cow's milk, 200 g of WPC and 5 g of starter yogurt. The study was carried out using a completely randomized design (CRD) with 5 treatments and 4 replications. The addition of WPC was 0%, 2%, 4%, 6% and 8% of the total milk. The variables measured in this study were viscosity (cP), syneresis (%) and WHC (%) in low-fat cow's milk yogurt. The research data obtained were analyzed for variance and further tested using the orthogonal polynomial test. The results showed that the addition of WPC had a very significant effect (P < 0.01) on the viscosity, syneresis and WHC of low-fat cow's milk yogurt. Viscosity values ranged from 158.90 ± 9.22 cP to 193.10 ± 9.62 cP, syneresis values ranged from 33.82 ± 1.22% to 24.89 ± 1.38%, WHC values ranged from 35.86 ± 1.11% to 40.46 ± 1.33%. The addition of WPC with increasing percentage can increase viscosity, decrease syneresis and increase WHC of low-fat cow's milk yogurt. The best addition of WPC to improve the quality of low-fat cow's milk yogurt is as much as 8% of the total milk used.

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