| NIM | D1F013005 |
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| Namamhs | TIARA PRYSKA PUTRI ARYANTI |
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| Judul Artikel | PENGARUH LEVEL PENAMBAHAN SKIM TERHADAP KADAR AIR, YIELD DAN pH YOGURT BUBUK SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian ini adalah mengkaji level penambahan skim yang menghasilkan yogurt bubuk susu kambing dengan kadar air, pH dan yield terbaik. Materi yang digunakan dalam penelitian ini yaitu susu kambing 20 liter, dengan penambahan bahan yaitu kultur starter kering (yogourmet) 2,5 gram (S. thermophillus, L. bulgaricus dan L. acidophillus), dan skim 700 gram. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan 4 perlakuan yaitu P0 : susu kambing tanpa penambahan skim, P1 : susu kambing + skim 2%, P2 : susu kambing + skim 4%, dan P3 : susu kambing + skim 6%. Setiap perlakuan diulang sebanyak 5 kali. Data analisis menggunakan analisis variansi kemudian dilanjutkan dengan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa penamabahan skim tidak berpengaruh terhadap kadar air dan pH, namun berpengaruh terhadap yield yogurt bubuk susu kambing. Rata-rata kadar air dan pH dengan penambahan skim hingg 6% yaitu kadar air 8,1% dan pH 3,93, dan menghasilkan yield tertinggi diperoleh pada penambahan skim sebesar 6% yaitu 12,28%. Kesimpulan dari penelitian ini adalah penambahan skim hingga 6% mampu meningkatkan yield, namun tidak menurunkan kadar air dan pH yogurt bubuk susu kambing.
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| Abtrak (Bhs. Inggris) | This research aimed to study the effect of addition of skim at dfferent level during manufacture of yogurt powder from goat's milk on moisture content, pH and yield. The research used 20 l fresh goat's milk, 2,5 g of starter bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus achidophilus), and skim milk 700 g. The method used was an experimental method using a completely random design with 4 treatments which were to P0: goat milk without addition of skim, P1: goat milk + skim 2%, P2: goat milk + 4% skim, P3: goat milk + 6% skim. Each treatment has 5 replications. Data were analised using variansi analysis of variance then followed by orthogonal polynomial test. Results showed that the addition of skim has not effect on moisture content and pH, but significant effect on yield of yogurt powder from goats milk. The average moisture content and pH were adding skim up to 6% was 8,1% and 3,93. The highest yield was by adding obtained 6% skim milk which was 12,28%. In conclcusion, the addition of skim up to 6% increase yield of yogurt powder from goat’s milk, without significantly affect moisture content and pH yogurt powder from goat’s milk.
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| Kata kunci | yogurt bubuk, skim, kadar air, yield, pH |
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| Pembimbing 1 | Ir. Juni Sumarmono, MSc., PhD |
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| Pembimbing 2 | Ir. Mardiati Soelistyowati, MP |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2015-02-12 20:45:17.877739 |
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