| NIM | D1E010047 |
|---|
| Namamhs | NUGRAHENY SRI PURWANINGSIH |
|---|
| Judul Artikel | Pengaruh Penambahan Inulin terhadap Kadar Asam, pH dan Viskositas Yoghurt Rendah Lemak |
|---|
| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mempelajari perubahan kadar asam, pH, dan viskositas yoghurt rendah lemak yang ditambahkan inulin dengan konsentrasi yang berbeda. Materi penelitian yang digunakan 26,43 l susu sapi segar, bakteri starter 5 g (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus achidophilus), susu skim 100 g, inulin 150 g. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan yaitu C0: yoghurt lemak penuh tanpa penambahan inulin, C1: yoghurt rendah lemak tanpa penambahan inulin, C2: yoghurt rendah lemak + 1% inulin (w/v), C3: yoghurt rendah lemak + 2% inulin (w/v). Hasil penelitian menunjukkan bahwa penambahan inulin berpengaruh tidak nyata terhadap kadar asam dan pH yoghurt rendah lemak tetapi berpengaruh sangat nyata terhadap viskositas yoghurt rendah lemak. Rataan kadar asam yoghurt pada setiap perlakuan yaitu C0 = 1,32%; C1 = 1,21%; C2 = 1,23%; dan C3 = 1,29%. Rataan pH pada setiap perlakuan yaitu C0 = 3,04; C1 = 2,98; C2 = 2,92; dan C3 = 3,0. Rataan viskositas pada setiap perlakuan yaitu C0 = 51,60cp; C1 = 41,20cp; C2 = 54,60cp dan C3= 52,40cp. Kesimpulan yang dapat diambil dari hasil penelitian yaitu penambahan inulin dalam pembuatan yoghurt rendah lemak hanya dapat menggantikan fungsi lemak dalam membentuk tekstur atau viskositas produk. |
|---|
| Abtrak (Bhs. Inggris) | The purpose of the research was to study the changes of the acidity, pH, andlow fat viscosity yoghurt added inulin with different concentrations. Materials used of 26.43 l fresh cow's milk, 5 g of starter bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus achidophilus), skim milk 100 g, inulin 150 g. The method used was experimental method using a completely random design with 4 treatments and 5 replications. The treatments applied were C0: full-fat yogurt without addition of inulin, C1: Low-fat yogurt without addition of inulin, C2: Low-fat yogurt + 1% inulin (w /v), C3: Low-fat yogurt + 2% inulin (w /v). The results of the research showed that the addition of inulin didn’t significantly affect acidity and pH of low fat yoghurt but very significant affected viscosity of low-fat yogurt. The average of yogurt acidity was C0= 1.32%; C1= 1.21%; C2= 1.23%; and C3= 1.29%. The average of pH was C0= 3.04; C1= 2.98; C2= 2.92; and C3= 3.0. The average of viscosity was C0= 51,60cp; C1= 41,20cp; C2= 54,60cp and C3= 52,40cp. In conclusion, the addition of inulin in the manufacturing of low-fat yogurt can replace the function of fat in the form of texture or viscosity products. |
|---|
| Kata kunci | yoghurt, inulin, acidity, pH, viscosity |
|---|
| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D |
|---|
| Pembimbing 2 | Ir. Kusuma Widayaka, M.S |
|---|
| Pembimbing 3 | |
|---|
| Tahun | 2015 |
|---|
| Jumlah Halaman | 7 |
|---|
| Tgl. Entri | 2015-01-28 13:30:13.392567 |
|---|