Update Artikelilmiah: 39632

IRVIE RAHMATANIA

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Abstrak (Bhs. Indonesia)

Pengaruh Penambahan Whey Protein Isolate dengan Persentase Berbeda terhadap Total Asam Tertitrasi, Sineresis, dan Water Holding Capacity Yoghurt Susu Sapi. Tujuan penelitian adalah untuk mengetahui penambahan WPI terhadap TAT, sineresis, dan Water Holding Capacity (WHC) yoghurt susu sapi. Materi yang digunakan antara lain susu sapi 4000 gr, WPI 40 gr dan starter yoghurt 4 gr. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan terdiri dari kontrol (P0), penambahan WPI sebanyak 2% (P1), 1,0% (P2), 1,5%(P3), dan 2,0% (P4) dari total susu. Variabel yang diukur adalah TAT, sineresis, dan Water Holding Capacity (WHC). Data penelitian yang diperoleh dianalisis variansi dan uji lanjut menggunakan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa penambahan WPI berpengaruh nyata (P<0,05) terhadap TAT, dan berpengaruh tidak nyata (P>0,05) terhadap sineresis dan WHC. Nilai TAT antara 1,19±0,13 hingga 1,56±0,24, sineresis antara 47,43±6,54 hingga 38,59±5,41, WHC antara 33,09±6,81 hingga 32,91±8,39. Kesimpulan, penambahan WPI pada yoghurt susu sapi dapat meningkatkan TAT, tanpa mengubah nilai sineresis dan WHC.

Abtrak (Bhs. Inggris)

Effect of Addition Whey Protein Isolate with Different Percentages of Total Titratable Acidity, Syneresis, and Water Holding Capacity of Cow's Milk Yoghurt. The aim of this research is to find out the addition WPI to Total Titratable Acidity (TTA), syneresis, and Water Holding Capacity (WHC) cow's milk yohgurt. The materials used include 4000 gr cow's milk, 40 gr WPI and 4 gr yoghurt starter. The study used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatment consisted of control (P0), the addition of WPI as much as 0,5% (P1), 1,0% (P2), 1,5% (P3), and 2,0% (P4) of the total milk. The variables measured were TAT, syneresis, and Water Holding Capacity (WHC). The research data obtained were analyzed for variance and further testing using the orthogonal polynomial test. The results showed that the addition of WPI had a significant (P<0,05) effect on TAT, and no significant (P>0,05) effect on syneresis and WHC. TAT values between 1.19±0.13 to 1.56±0.24, syneresis between 47.43± 6.54 to 38.59±5.41, WHC between 33.09±6.81 to 32.91±8.39. In conclusion, the addition of WPI to cow's milk yogurt can increase TAT, without changing the syneresis and WHC values.

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