| NIM | D1E012030 |
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| Namamhs | LINA MARIYANA |
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| Judul Artikel | KADAR ASAM LAKTAT, FREE FATTY ACID, DAN BILANGAN ASAM CONCENTRATED YOGHURT LEMAK RENDAH DENGAN PENAMBAHAN INULIN ATAU PATI UBI JALAR |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mempelajari pengaruh penggunaan susu penuh, susu lemak rendah, dan susu lemak rendah dengan penambahan karbohidrat yang berbeda (inulin dan pati ubi jalar) pada pembuatan concentrated yoghurt terhadap kadar asam laktat, free fatty acid dan bilangan asam. Materi yang digunakan dalam penelitian ini, yaitu susu sapi lemak penuh, susu sapi lemak rendah, kultur starter kering (Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus), inulin dan pati ubi jalar. Penelitian eksperimental ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan. Perlakuan terdiri atas P0 = concentrated yoghurt lemak penuh, P1 = concentrated yoghurt lemak rendah, P2 = concentrated yoghurt lemak rendah + 2% inulin, dan P4 = concentrated yoghurt lemak rendah + 2% pati ubi jalar. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji contras orthogonal. Hasil penelitian menunjukan bahwa concentrated yoghurt lemak penuh memiliki kadar asam laktat, free fatty acid dan bilangan asam yang lebih rendah dibandingkan kelompok concentrated yoghurt lemak rendah sedangkan kontras yang lain menunjukan hasil yang sama. Kesimpulan dari penelitian, yaitu inulin lebih sesuai sebagai pengganti lemak dibandingkan pati ubi jalar dalam pembuatan concentrated yoghurt lemak rendah.
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| Abtrak (Bhs. Inggris) | This research aimed to study the effect of full fat milk, low fat milk, and low fat milk with addition of different carbohydrates (inulin and sweet potato starch) in concentrated yoghurt on lactic acid content, free fatty acid and acidity value. The materials used were full fat cow’s milk, low fat cow’s milk, dried starter culture (Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus), inulin and sweet potato starch. This research was conducted experimentaly by using a Completely Randomized Design (CRD) with five treatments. Treatments consisted of P0 = full fat concentrated yoghurt, P1 = low fat concentrated yoghurt, P2 = low fat concentrated yoghurt + 2% inulin, and P3 = low fat concentrated yoghurt + 2% sweet potato starch. Data were analyzed using analysis of variance and then continued by an orthogonal contrast test. The results showed that concentrated yoghurt from full fat milk had lactic acid value, free fatty acid, and acidity value which were lower than low fat concentrated yoghurt groups, meanwhile other contrasts remained similar. In conclusion, inulin is more suitable than sweet potato starch as fat replacer in low fat concentrated yoghurt. |
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| Kata kunci | concentrated yoghurt, inulin, dan pati ubi jalar. |
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| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc, Ph.D |
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| Pembimbing 2 | Ir. Mardiati Sulistyowati, M.P |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2016-02-16 12:25:11.255136 |
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