| NIM | D1B015016 |
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| Namamhs | JENIATI ARINDA PATAPPA |
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| Judul Artikel | PENGARUH PENAMBAHAN KUNYIT (Curcuma domestica Val.) DAN ASAM JAWA (Tamarindicus indica) TERHADAP pH, VISKOSITAS, DAN TOTAL KEASAMAN YOGURT SUSU SAPI |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengkaji perubahan pH, viskositas, dan total keasaman yogurt susu sapi dengan penambahan kunyit dan asam jawa. Materi penelitian yang digunakan yaitu 6 liter susu sapi, kunyit, asam jawa, skim, dan aquades. Kultur starter yang digunakan adalah starter kering bakteri komersial terdiri dari Lactobacillus bulgaricus, Lactobacillus acidophilus, dan Streptococcus thermophillus. Metode penelitian yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan. Perlakuan terdiri dari P0: Yogurt tanpa penambahan kunyit dan asam jawa, P1: Yogurt ditambah kunyit asam 6%, P2: Yogurt ditambah kunyit asam 12%, P3: Yogurt ditambah kunyit asam 18%. Hasil penelitian menunjukkan bahwa penambahan kunyit asam dengan level yang berbeda berpengaruh sangat nyata (P<0.01) terhadap pH dan viskositas, tetap berpengaruh tidak nyata (P>0.05) terhadap total keasaman. Rataan pH yogurt susu sapi pada setiap perlakuan yaitu P0 = 4,02; P1 = 3,91; P2 = 3,89; dan P3 = 3,91. Rataan viskositas pada setiap perlakuan yaitu P0 = 1.53 cP, P1 = 1.93 cP, P2 = 2.65 cP, P3 = 1.94 cP. Rataan total keasaman pada setiap perlakuan yaitu P0 = 1.25%; P1 = 1.28%; P2 = 1.30%; dan P3 = 1.29%. Kesimpulan penelitian adalah penambahan kunyit asam mampu menurunkan pH meningkatkan viskositas tetapi menghasilkan total keasaman yogurt susu sapi yang sama. |
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| Abtrak (Bhs. Inggris) | The purpose of the research was to study the changes in pH, viscosity, and titrable acidity of yogurt of cow milk. This research used 6 liter of cow's milk, turmeric, tamarindus, skim milk, aquadest, and commercial starter bacteria (Lactobacillus bulgaricus, Lactobacillus acidophillus, and Streptococcus thermophilus). The method used was an experimental method using a completely randomized design with 4 treatments and 5 replications. The treatments given were P0: yogurt without addition of turmeric and tamarindus, P1: yogurt with the addition of 6% of turmeric and tamarindus, P2: yogurt with the addition of 12% of turmeric and tamarindus, P3: yogurt with the addition of 18% of turmeric and tamarindus. The results showed that the addition of tamarindus and turmeric had very significant effect (P<0.01) on pH and viscosity, but had no significant effect (P>0.05) on titratable acidity of yogurt of cow milk. The averages of pHs were P0 = 4.02; P1 = 3.91; P2 = 3.89; dan P3 = 3.91. The averages of viscosity were P0 = 1.53 cP, P1 = 1.93 cP, P2 = 2.65 cP, P3 = 1.94 cP. The averages of titratable acidity were P0 = 1.25%; P1 = 1.28%; P2 = 1.30%; dan P3 = 1.29%. In conclusion, the addition of turmeric and tamarindus decreases the pH and viscosity, but produces the similar titratable acidity of yogurt of cow milk. |
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| Kata kunci | Yogurt, Kunyit, Asam Jawa, pH, Viskositas, Total Keasaman |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., MP |
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| Pembimbing 2 | Ir. Pramono Soediarto, M.Si |
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| Pembimbing 3 | |
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| Tahun | 2017 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2017-04-11 17:51:35.433014 |
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