Update Artikelilmiah: 47295

TRI AMALIA SHIVA NIDA

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Abstrak (Bhs. Indonesia)

Tujuan penelitian untuk mengetahui pengaruh penambahan gelatin terhadap sineresis dan viskositas yoghurt susu kambing. Hipotesis. Semakin banyak gelatin yang ditambahkan viskositas meningkat sedangkan sineresis yoghurt susu kambing semakin rendah. Materi dan Metode. Materi yang digunakan dalam penelitian adalah 10.000 gram susu kambing, starter yoghurt kering 20 gram, gelatin 100 gram, ice pack 3 unit, akuades secukupnya, larutan buffer 250 ml dan tisu 2 unit. Metode yang digunakan dalam penelitian adalah Rancangan Acak Lengkap sebanyak 20 unit percobaan yaitu 5 perlakuan dan 4 ulangan dengan uji lanjut ortogonal polinomial. Perlakuan yang diberikan P0 : susu kambing tanpa penambahan gelatin, P1 : susu kambing dengan penambahan gelatin 0,5%, P2 : susu kambing dengan penambahan gelatin 1%, P3 : susu kambing dengan penambahan gelatin 1,5%, P4 : susu kambing dengan penambahan gelatin 2%. Hasil dan Pembahasan. Penambahan gelatin berpengaruh sangat nyata terhadap sineresis dan viskositas yoghurt susu kambing. Sineresis yoghurt susu kambing menurun (P<0,01) menghasilkan nilai sineresis kisaran 0%-0,23%. Viskositas yoghurt susu kambing meningkat (P<0,01) menghasilkan nilai viskositas kisaran 465,37-506,19 mPa.s. Kesimpulan. Penambahan gelatin meningkatkan viskositas dan menurunkan sineresis susu kambing.

Abtrak (Bhs. Inggris)

This study aimed to determine the effect of the addition of gelatin on the syneresis and viscosity of goat's milk yogurt. Hypothesis. The more gelatin added the viscosity increased while the syneresis of goat's milk yogurt was lower. Materials and Methods. The materials used in the study were 10,000 grams of goat's milk, 20 grams of dry yogurt starter, 100 grams of gelatin, 3 units of ice pack, sufficient distilled water, 250 ml of buffer solution and 2 units of tissue. The method used in this study was a Completely Randomized Design with 20 experimental units, namely 5 treatments and 4 replications with orthogonal polynomial follow-up tests. Treatments given P0: goat's milk without the addition of gelatin, P1: goat's milk with the addition of gelatin 0.5%, P2: goat's milk with the addition of gelatin 1%, P3: goat's milk with the addition of gelatin 1, 5%, P4 : Goat's milk with the addition of gelatin 2%. Results and Discussion. The addition of gelatin significant effect on the syneresis and viscosity of goat's milk yogurt. The syneresis of goat's milk yogurt decreased (P<0.01) resulting in syneresis values in the range of 0% -0.23%. The viscosity of goat's milk yogurt increased (P<0.01) resulting in a viscosity  range of 465.37-506.19 mPa.s. Conclusion. The addition of gelatin increases the viscosity and decreases the syneresis of goat's milk.
Keywords: Yogurt, Goat's Milk, Gelatin, Syneresis, and Viscosity.

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