Update Artikelilmiah: 49884

TIKA HABSARI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mempelajari peningkatan kualitas greek yogurt susu 
sapi, greek yogurt susu kambing, dan greek yogurt susu kombinasi yang 
dimodifikasi dengan whey protein isolat. Kualitas greek yogurt yang diamati 
meliputi sineresis, daya ikat air, dan tekstur. Materi yang digunakan yaitu susu 
sapi, susu kambing, susu kombinasi sapi dan kambing 1:1, kultur starter yogurt 
komersial, dan whey protein isolat komersial. Rancangan percobaan yang 
digunakan adalah rancangan acak lengkap (RAL) dengan 15 perlakuan dan 4 
ulangan. Perlakuan terdiri atas kontrol yaitu tanpa penambahan whey protein 
isolat, penambahan whey protein isolat 1,5%, whey protein isolat 3%, whey
protein isolat 4,5%, whey protein isolat 6%. Susu difermentasi menjadi yogurt 
selama 4 jam 30 menit pada incubator (42oC) sebelum disaring selama 4 jam di 
refrigerator (5-10oC). Penambahan whey protein isolat hingga 6% setelah proses 
pembuatan greek yogurt menghasilkan greek yogurt dengan sineresis, daya ikat 
air, dan tekstur yang tidak berbeda secara signifikan dengan greek yogurt tanpa 
penambahan whey protein isolat terkecuali pada daya ikat air greek yogurt susu 
kambing dan greek yogurt susu kombinasi. Terdapat perbedaan antara greek
yogurt susu sapi dan greek yogurt susu kambing pada nilai daya ikat air dan nilai 
tekstur yang dihasilkan. Whey protein isolat dapat digunakan sebagai bahan 
tambahan untuk meningkatkan protein pada greek yogurt susu sapi dan susu 
kambing tanpa menurunkan kualitas fisik berupa sineresis, daya ikat air, dan 
tekstur. Manfaat penelitian adalah memberikan informasi penggunaan whey
protein isolat ternyata dapat digunakan sebagai bahan tambahan untuk 
meningkatkan kandungan protein pada greek yogurt susu sapi dan kambing 
tanpa memengaruhi kualitas fisik berupa sineresis, daya ikat air, dan tekstur.

Abtrak (Bhs. Inggris)

The research aimed to investigate the improvement in the quality of cow's milk 
greek yogurt, goat's milk greek yogurt, and combined cow's and goat's milk greek 
yogurt modified with whey protein isolate. The quality of greek yogurt observed 
includes syneresis, water holding capacity, and texture. The materials used were 
cow's milk, goat's milk, a 1:1 combination of cow's and goat's milk, commercial 
yogurt starter culture, and commercial whey protein isolate. The experimental 
design used was a completely randomised design (CRD) with 15 treatments and 
4 replications. The treatments consisted of a control (0%), 1.5% whey protein 
isolate, 3% whey protein isolate, 4.5% whey protein isolate, and 6% whey 
protein isolate. The milk was fermented into yogurt for 4 hours and 30 minutes 
in an incubator (42°C) before being filtered for 4 hours in a refrigerator (5–
10°C). The addition of whey protein isolate up to 6% after the greek yogurt 
production process resulted in greek yogurt with syneresis, water holding
capacity, and texture that were not significantly different from greek yogurt 
without whey protein isolate addition, except for the water holding capacity of 
goat milk greek yogurt and combined milk greek yogurt. There are differences 
between cow's milk greek yogurt and goat's milk greek yogurt in terms of water
holding capacity and texture. Whey protein isolate can be used as an additive to 
increase protein content in cow's milk and goat's milk greek yogurt without 
compromising physical quality, such as syneresis, water holding capacity, and 
texture. The benefit of this research is to provide information on the use of whey 
protein isolate, which can be used as an additive to increase protein content in 
cow's milk and goat's milk greek yogurt without affecting physical quality, such 
as syneresis, water holding capacity, and texture.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman