Update Artikelilmiah: 49744

RAZID FIKRI FANI PUTRA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan
bubuk kayu secang dengan persentase yang berbeda terhadap kadar air dan WHC
(Water holding capacity) yoghurt yang dihasilkan. Materi dan Metode. Materi yang
digunakan yaitu susu sapi segar sebanyak 10.000 g, starter sebanyak 25 g, dan bubuk
kayu secang sebanyak 50 g. Penelitian dilakukan secara eksperimental dengan
Rancangan Acak Lengkap (RAL) menggunakan 5 perlakuan dan 4 ulangan. Perlakuan
yang diberikan adalah penambahan bubuk kayu secang 0,1% (P1), 0,3% (P2), 0,5% (P3),
0,7% (P4), 0,9% (P5). Data ditabulasi dan dianalisis menggunakan analisis variansi.
Hasil. Penelitian menunjukkan bahwa penambahan bubuk kayu secang berpengaruh
tidak nyata terhadap kadar air dan water holding capacity (P>0,05). Yoghurt pada
penelitian ini memiliki rataan kadar air sebesar 86,91% dan water holding capacity
sebesar 30,21%. Kesimpulan. Penambahan bubuk kayu secang dengan persentase
yang berbeda menghasilkan nilai yang relatif sama terhadap kadar air dan water holding
capacity pada yoghurt susu sapi.

Abtrak (Bhs. Inggris)

Background. This study aims to determine the effect of adding sappanwood powder with
different percentages on the water content and WHC (Water holding capacity) of the
resulting yogurt. Materials and Methods. The materials used were 10,000 g of fresh cow's
milk, 25 g of starter, and 50 g of sappanwood powder. The study was conducted
experimentally with a Completely Randomized Design (CRD) using 5 treatments and 4
replications. The treatments given were the addition of sappanwood powder of 0.1% (P1),
0.3% (P2), 0.5% (P3), 0.7% (P4), 0.9% (P5). Data were tabulated and analyzed using
analysis of variance. Results. The study showed that the addition of sappanwood powder
had no significant effect on the water content and water holding capacity (P>0.05). The
yogurt in this study had an average water content of 86.91% and a water holding capacity
of 30.21%. Conclusion. The addition of sappanwood powder with different percentages
produces relatively the same values for water content and water holding capacity in cow's
milk yogurt.

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