Update Artikelilmiah: 39633

DESLIA MAULINA FEBRIYANTI

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan Whey Protein Concentrate (WPC) dengan persentase berbeda terhadap derajat keasaman, whey bebas dan tekstur yoghurt susu sapi. Materi penelitian yang digunakan di antaranya 4.000 g susu sapi, 40 g WPC dan 4 g starter. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan meliputi (P0) kontrol,  penambahan WPC (P1)  0,5%, (P2) 1%, (P3) 1,5% dan (P4) 2% dari total susu. Variabel yang diukur adalah pH, whey bebas dan tekstur. Data penelitian yang diperoleh dianalisis menggunakan analisis variansi. Hasil analisis menunjukkan bahwa penambahan WPC dengan persentase berbeda tidak memberikan pengaruh nyata terhadap pH, whey bebas dan tekstur yoghurt susu sapi. Rataan pH yoghurt sebesar 4,15, rataan whey bebas sebesar 47,32% dan rataan tekstur sebesar 11,34 mm/s. Kesimpulan, penambahan WPC dapat ditambahkan hingga 2% tanpa mengubah nilai pH, whey bebas dan tekstur yoghurt susu sapi.

Abtrak (Bhs. Inggris)

This study aims to determine the effect of adding Whey Protein Concentrate (WPC) with different percentages on the degree of acidity, free whey and texture of cow's milk yogurt. The research materials used included 4,000 g of cow's milk, 40 g of WPC and 4 g of starter. The study was conducted using a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments given included control (P0), the addition of WPC (P1) 0,5%, (P2) 1%, (P3) 1,5% and (P4) 2%  of the total milk. The variables measured were pH, free whey and texture. The research data obtained were analyzed using analysis of variance. The results of the analysis showed that the addition of WPC with different percentages had no significant effect on pH, free whey and texture of cow's milk yogurt. The average yogurt pH was 4.15, the free whey average was 47.32% and the texture average was 11.34 mm/s. In conclusion, the addition of WPC can be added up to 2% without changing the pH value, free whey and texture of cow's milk yogurt.

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