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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji pengaruh penambahan jahe dengan level berbeda terhadap nilai keasaman, pH dan tingkatan rasa jahe concentrated yoghurt.  Penelitian dilaksanakan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman Purwokerto. Materi penelitian yang digunakan 21 liter susu sapi segar, kultur bakteri asam laktat kering 5,25 g yogourtmet (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus achidophilus), susu skim 105 g, 6 kg rimpang jahe segar.  Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap dengan 6 perlakuan dan 4 ulangan.  Perlakuan yang diberikan adalah T0: Concentrated yoghurt tanpa penambahan jahe, T1: Concentrated  yoghurt + 2% jahe, T2: Concentrated  yoghurt + 4% jahe, T3: Concentrated  yoghurt + 6% jahe, T4: Concentrated  yoghurt + 8% jahe, T5: Concentrated  yoghurt + 10% jahe.  Hasil penelitian menunjukan bahwa penambahan jahe  berpengaruh sangat nyata terhadap nilai keasaman, pH dan tingkatan rasa jahe concentrated yoghurt yang dihasilkan.  Rataan nilai keasaman concentrated yoghurt terus menurun pada setiap level penambahan jahe yaitu T0 = 6,94 %, T1 = 6,31 %, T2 = 5,78 %, T3 = 4,97 %, T4 = 4,24 %, dan T5 = 3,86 %.  Rataan pH  concentrated yoghurt terus meningkat  pada setiap level penambahan jahe yaitu T0= 3,20, T1= 3,25, T2= 3,35, T3=  3,48, T4= 3,53, dan T5= 3,65.  Rataan tingkatan rasa jahe concentrated yoghurt dari T1 sampai level penambahan jahe T4 terus meningkat dan menurun pada  T5, yaitu terdiri dari T0= 1,05, T1= 2,38, T2= 3,64, T3= 4,11, T4= 4,39, dan T5= 4,33. Kesimpulan dari penelitian ini adalah jahe dapat menjadi bahan tambahan untuk memodifikasi rasa asam pada concentrated yoghurt. Semakin tinggi penambahan jahe maka semakin mengurangi rasa asam concentrated yoghurt.  Penambahan jahe dengan level 8% adalah level yang paling tepat untuk memodifikasi rasa asam concentrated yoghurt.

Abtrak (Bhs. Inggris)

This research aimed to examine the effect of ginger at various level of additon on titratable acidity, pH and ginger taste of concentrated yogurt.  The research were conducted at Laboratory of Animal Products Technology, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. Research materials were 21 l of fresh cow’s milk, 105 g skim milk, 5,25 g commercial starter bacteria (Yogourmet) which contained (Streptococcus thermophillus, Lactobacillus bulgaricus, and Lactobacillus achidophilus), and 6 kg fresh ginger.  Research method used was an experimental method using a Completely Randomized Design with 6 treatments and 6 replicates.  The treatments were T0 : Concentrated yoghurt without ginger, T1 : Concentrated  yoghurt + 2% ginger, T2 : Concentrated  yoghurt + 4% ginger, T3 : Concentrated  yoghurt + 6% ginger, T4 : Concentrated  yoghurt + 8% ginger, T5 : Concentrated  yoghurt + 10% ginger.  The result showed that the addition of ginger into concentrated yogurt highly affected  the  titratable acidity, pH and ginger taste of concentrated yogurt produced.  The average value of titratable acidity of concentrated  yogurt decreased at any level of ginger addition, namely T0 = 6,94 %, T1 = 6,31 %, T2 = 5,78 %, T3 = 4,97 %, T4 = 4,24 %, and T5= 3,86 %.  The average value of pH of concentrated yogurt increased at any level of ginger addition, namely T0 = 3,20, T1 = 3,25, T2 = 3.35, T3 = 3.48, T4 = 3,53, and T5 = 3,65.  The average value of  ginger taste concentrated yogurt increased continuously from T1 to the level of ginger addition of  T4 and decreased at T5, namely consisted of  T0 = 1.05, T1 = 2,38, T2 = 3,64, T3 = 4,11, T4 = 4,39, and T5 = 4,33. Conclusions, the ginger can be used to modify the characteristic  concentrated yoghurt.  The addition level of 8% was the most suitable level to modify acid taste on concentrated yoghurt.

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