| NIM | D1F013002 |
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| Namamhs | MOCHAMAD RISMA FITRIANA |
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| Judul Artikel | PENGARUH PENAMBAHAN SKIM DENGAN LEVEL YANG BERBEDA TERHADAP VISKOSITAS, TITRABLE ACIDITY DAN WETTABILITY YOGURT BUBUK SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengkaji perubahan viskositas, titrable acidity dan wettability yogurt bubuk susu kambing. Materi penelitian yang digunakan 20 liter susu kambing segar, starter kering bakteri komersial 2,5 g (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus achidophilus), susu skim 700 g, aquades 2 liter. Metode penelitian yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan yaitu P0: Susu kambing tanpa penambahan skim, P1 : Susu kambing ditambah skim 2%, P2 : Susu kambing ditambah skim 4%, P3 : Susu kambing ditambah skim 6%. Hasil penelitian menunjukkan bahwa penambahan skim dengan level yang berbeda berpengaruh sangat nyata terhadap viskositas, berpengaruh nyata terhadap titrable acidity dan berpengaruh tidak nyata terhadap wettability. Rataan viskositas yogurt bubuk susu kambing pada setiap perlakuan yaitu P0 = 3 cp; P1 = 3,3 cp; P2 = 3,88 cp; dan P3 = 4,14 cp. Rataan titrable acidity pada setiap perlakuan yaitu P0 = 0,47%; P1 = 0,51%; P2 = 0,57%; dan P3 = 0,66%. Rataan wettability pada setiap perlakuan yaitu P0 = 37,11 detik; P1 = 36,9 detik; P2 = 31,1 detik; dan P3 = 27,33 detik. Kesimpulan yang dapat diambil dari hasil penelitian ini adalah penambahan skim meningkatkan viskositas dan titrable acidity, tetapi menghasilkan wettability yogurt bubuk yang sama. Penambahan skim yang terbaik adalah pada level 6% karena menghasilkan nilai viskositas dan titrable acidity terbesar. |
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| Abtrak (Bhs. Inggris) | The purpose of the research was to study the changes in viscosity, titrable acidity, and wettability of yoghurt powder from goat milk. This research used 20 liter fresh goat's milk, 2.5 g of commercial starter bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus achidophilus), and skim milk 700 g. The method used an experimental method using a completely random design with 4 treatments and 5 replications. Treatments given there P0: goat milk without addition of skim milk, P1: goat milk with addition of skim milk 2%, P2: goat milk with addition of skim milk 4%, P3: goat milk with addition of skim milk 6%. Results showed that the addition of skim milk has very significant effects on the viscosity, significant effects on the titrable acidity and has no significant effect on wettability of yogurt powder. The average of viscosity was P0 = 3 cp; P1 = 3.3 cp; P2 = 3.88 cp; and P3 = 4.14 cp. The average titrable acidity was P0 = 0.47%; P1 = 0.51%; P2 = 0.57% and P3 = 0.66%. The average wettability was P0 = 37.11 second; P1 = 36.9 second; P2 = 31.1 second; and P3 = 27.33 second. In conclusion, the addition of skim increase the viscosity and titrable acidity, but produces the same wettability yogurt powder. It is recommended to add skim of 6% during yogurt making to produce yogurt powder with highest viscosity and titrable acidity. |
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| Kata kunci | yogurt, bubuk, titrable acidity, wettability, viskositas |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., MP |
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| Pembimbing 2 | Ir. Juni Sumarmono, M.Sc., PhD |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2015-02-11 21:31:27.211633 |
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