Update Artikelilmiah: 39649

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Abstrak (Bhs. Indonesia)

Pengaruh Penambahan hidrokoloid (karagenan, inulin, dan MCC) terhadap Indeks Warna (nilai L*, a*, b*, whiteness index) yogurt susu sapi full fat. Tujuan dari penelitian ini untuk mempelajari pengaruh dan jenis terbaik penambahan hidrokoloid (karagenan, inulin, dan MCC) terhadap Indeks Warna (nilai L*, a*, b*, whiteness index) susu sapi full fat. Materi penelitian yang digunakan susu sapi rendah lemak 5.000 g, starter yogurt 5 g, karagenan 10 g, inulin, 10 g, dan MCC 10 g. Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan, Universitas Jenderal Soedirman dan menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Penambahan hidrokoloid masing-masing 1% dari total susu full fat. Variabel yang diukur dalam penelitian adalah nilai L*, a*, b*, dan whiteness index pada yogurt susu sapi full fat. Data penelitian yang diperoleh dianalisis variansi dan di uji lanjut menggunakan BNJ. Hasil penelitian menunjukkan bahwa penambahan hidrokoloid berpengaruh tidak nyata terhadap Indeks Warna (nilai L*, a*, b*, whiteness index) yogurt susu sapi full fat. Nilai L* berkisar antara 39,32 ± 3,94 - 44,25 ± 2,79, nilai a* berkisar antara 1,20 ± 0,40 - 1,77 ± 0,33, nilai b* berkisar antara 13,55 ± 1,42 - 14,70 ± 0,89, dan whiteness index berkisar antara 37,70 ± 3,54 sampai dengan 42,29 ± 2,50. Kesimpulan, Penambahan hidrokoloid (karagenan, inulin, dan MCC) tidak meningkatkan nilai L*, a*, b*, dan whiteness index yogurt susu sapi full fat. Ketiga jenis hidrokoloid (karagenan, inulin, dan MCC) tidak ada yang unggul dalam meningkatkan indeks warna (nilai L*, a*, b*, dan whiteness index) yogurt susu sapi full fat.

Abtrak (Bhs. Inggris)

Effect of the addition of hydrocolloids (carrageenan, inulin, and MCC) on whiteness index cow's milk yogurt full fat. The purpose of this study was to study the effect and the best type of addition of hydrocolloids (carrageenan, inulin, and MCC) on whiteness index cow's milk yogurt full fat. The research materials used included 5,000 g of low-fat cow's milk, 5 g of yogurt starter, 10 g of carrageenan, 10 g of inulin, and 10 g of MCC. This research was conducted at the Animal Product Technology Laboratory, Faculty of Animal Husbandry, Jenderal Soedirman University and used a completely randomized design (CRD) with 4 treatments and 5 replications. The addition of hydrocolloids was 1% each of the total milk full fat. The variables measured in the study were the values of L*, a*, b*, and whiteness index on cow's milk yogurt full fat. The research data obtained were analyzed for variance and further tested using BNJ. The results showed that the addition of hydrocolloids had no significant effect on the values of L*, a*, b*, and whiteness index cow's milk yogurt full fat.  L* values ranged from 39.32 ± 3.94 - 44.25 ± 2.79, a* values ranged from 1.20 ± 0.40 - 1.77 ± 0.33, b* values ranged from 13.55 ± 1.42 - 14.70 ± 0.89, and whiteness index ranged from 37.70 ± 3.54 to 42.29 ± 2.50. In conclusion, the addition of hydrocolloids (carrageenan, inulin, and MCC) did not increase the value of L*, a*, b*, andwhiteness index cow's milk yogurtfull fat. None of the three types of hydrocolloids (carrageenan, inulin, and MCC) were superior in increasing the color index (values of L*, a*, b*, andwhiteness index) cow's milk yogurtfull fat.

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