Update Artikelilmiah: 8564

LUSI DIAN FITRIA

NIM

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mempelajari pengaruh kadar lemak susu dan lama penggantungan serta interaksi kedua faktor tersebut terhadap yield, kadar air dan pH concentrated yoghurt. Metode penelitian yang digunakan adalah metode experimental menggunakan rancangan acak lengkap (RAL) Faktorial 3 x 2. Faktor pertama adalah susu kadar lemak yaitu 1) susu lemak rendah (A1), 2) susu lemak sedang (A2) 3) susu lemak tinggi (A3). Faktor kedua adalah lama penggantungan yaitu 1) lama penggantungan 24 jam (B1), 2) lama penggantungan 48 jam (B2), sehingga ada 6 perlakuan dan 4 ulangan. Data yang diperoleh dianalisis dengan analisis variansi kemudian dilanjutkan dengan Uji Beda Nyata (BNJ). Hasil penelitian menunjukkan bahwa interaksi kedua faktor tidak memberikan pengaruh nyata terhadap yield, kadar air dan pH concentrated yoghurt. Kadar lemak susu berpengaruh sangat nyata terhadap yield dan kadar air concentrated yoghurt. Lama penggantungan yang berbeda berpengaruh sangat nyata terhadap kadar air concentrated yoghurt. Waktu penggantungan yang lebih lama dapat menurunkan yield, kadar air dan pH concentrated yoghurt. Kesimpulan dari penelitian ini yaitu interaksi antara kadar lemak susu dengan lama penggantungan yang berbeda tidak mempengaruhi yield, kadar air dan pH concentrated yoghurt. Kadar lemak susu mempengaruhi yield dan kadar air concentrated yoghurt. Lama penggantungan mempengaruhi yield concentrated yoghurt yang dihasilkan.

Abtrak (Bhs. Inggris)

This research aimed to study the effect of milk fat level and different hanging time and their interaction on yield, moisture content, and pH of concentrated yoghurt. The method used was an experimental method using a Completely Randomized Design (CRD) 3 x 2 factorial. First factor was milk fat level 1) low milk fat (A1), 2) medium milk fat (A2), 3) high milk fat (A3) and second factor was hanging time 1) 24 hours 2) 48 hours, so there were 6 treatments and 4 replications. Data were analyzed by analysis of variance followed by a Significant Difference test (HSD). The results show that the interaction of milk fat levels and hanging time did not give significant effect on yield, moisture content and pH of concentrated yoghurt. Milk fat level has significant effect on yield and moisture content of concentrated yoghurt. Different hanging times resulted in significant effect on moisture content of concentrated yoghurt. Longer hanging time decreased yield, moisture content, and pH of concentrted yoghurt. In conclusion, the interaction of milk fat levels and hanging time didn’t affect yield, moisture content and pH of concentrated yoghurt. Milk fat levels affects yield and moisture contents of concentrated yoghurt. Hanging time affects yield of concentrated yoghurt.

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