Update Artikelilmiah: 39571

FARIZKI ALIF MUTTAQIN BUCHARI

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan inulin terhadap pH, warna, dan sineresis yoghurt susu rendah lemak. Materi penelitian yang digunakan yaitu susu rendah lemak 5 lt, starter yogurt, dan inulin. Metode penelitian secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu yogurt susu rendah lemak dengan penambahan inulin sebesar 0%, 1%, 2%, 3% dan 4% (w/w) yang setiap perlakuan diulang sebanyak 4 kali. Variabel yang diteliti adalah pH, warna, dan sineresis. Data yang diperoleh dianalisis menggunakan analisis variansi satu faktor dan dilanjutkan dengan uji orthogonal polinomial. Hasil penelitian menunjukkan bahwa penambahan inulin pada pembuatan yoghurt susu rendah lemak berpengaruh sangat nyata (P<0,01) terhadap pH, warna, dan sineresis yoghurt susu rendah lemak. Penambahan inulin pada yoghurt susu rendah lemak menghasilkan rataan pH sebesar 4,50 ± 0,15, rataan nilai whiteness index (WI) sebesar 58,53 ± 2,09, dan rataan sineresis sebesar 24,41 ± 4,64%. Disimpulkan bahwa penambahan inulin sampai dengan level 4% pada yogurt susu rendah lemak akan meningkatkan pH, mencerahkan warna yogurt dan menurunkan sineresis.

Abtrak (Bhs. Inggris)

This research aimed to study the effect of adding inulin to the pH, color and syneresis of low-fat milk yogurt. The research materials used were 5 liters of low-fat milk, yogurt starter, and inulin. The experimental research method used a completely randomized design (CRD) with 5 treatments, namely low-fat milk yogurt with the addition of inulin of 0%, 1%, 2%, 3% and 4% (w/w) where each treatment was repeated 4 times. The variables studied were pH, color, and syneresis. The data obtained were analyzed using one factor analysis of variance and followed by an orthogonal polynomial test. The results showed that the addition of inulin in the manufacture of low-fat milk yogurt had a very significant effect (P<0,01) on the pH, color, and syneresis of low-fat milk yogurt. The addition of inulin to low-fat milk yogurt resulted in an average pH of 4.50 ± 0.15, an average whiteness index (WI) value of 58.53 ± 2.09, and an average syneresis of 24.41 ± 4.64%. It was concluded that the addition of inulin up to a level of 4% in low-fat milk yogurt would increase the pH, lighten the color of the yogurt and reduce syneresis.

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