| NIM | D1E014056 |
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| Namamhs | SAEPUL MUHAROM |
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| Judul Artikel | PENGARUH PENAMBAHAN EKSTRAK BUNGA TELANG (Clitoria ternatea) TERHADAP KADAR AIR, DAYA IKAT AIR (WATER HOLDING CAPACITY) DAN TEKSTUR YOGURT SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak bunga telang terhadap kadar air, daya ikat air dan tekstur yogurt susu kambing. Penelitian dilaksanakan pada tanggal 26 Juni sampai dengan 30 Juni 2018, di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan Universitas Jenderal Soedirman. Materi yang digunakan dalam penelitian yaitu susu kambing 12,5 liter, starter kering komersial 5 gr, ekstrak bunga telang 750 ml. Metode penelitian yaitu metode eksperimen. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) untuk uji kadar air dan daya ikat air dan Rancangan Acak Kelompok (RAK) untuk uji tekstur. Penelitian menggunakan 4 perlakuan yaitu P0: tanpa penambahan bunga telang, P1: penambahan bunga telang sebanyak 1%, P2: penambahan bunga telang sebanyak 3%, P3: penambahan bunga telang sebanyak 5%. Data dianalisis menggunakan analisis varians. Hasil penelitian menunjukan bahwa penambahan bunga telang dengan persentase berbeda tidak berpengaruh secara nyata terhadap kadar air, daya ikat air dan tekstur yogurt susu kambing. Rataan yang diperoleh untuk kadar air 82,83% ± 1,51, daya ikat air 60,30% ± 6,40 dan tekstur 1,39% ± 0,31. Kesimpulan dari penelitian ini adalah penggunaan ekstrak bunga telang tidak mempengaruhi kadar air, daya ikat air dan tekstur yogurt, sehingga ekstrak bunga telang dapat digunakan untuk pewarna yogurt susu kambing. |
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| Abtrak (Bhs. Inggris) | The purpose of the research was to know the effect of adding butterfly pea extract on water content, water holding capacity and texture of goat's milk yoghurt. The research was conducted on June 26 to 30, 2018 at the Animal Product Technology Laboratory, Faculty of Animal Science, General Soedirman University. The material used in the research were 12,5 liters of goat milk, 5 grams of commercial dry starter, 750 milligrams of butterfly pea. The research method was the experimental method. The research used a Completely Randomized Design (CRD) for water content and water holding capacity and Randomized Block Design (RBD) for texture. The research used 4 treatments, namely P0: without the addition of butterfly pea, P1: the addition of butterfly pea as much as 1%, P2: the addition of butterfly pea as much as 3%, P3: the addition of butterfly pea by 5%. Data were analyzed using analysis of variance. The results showed that the addition of butterfly pea extract with different percentages did not significantly affect the water content, water holding capacity and texture of goat milk yogurt. The average of moisture content was 82.83% ± 1.51, the water holding capacity was 60.30% ± 6.40 and the texture score was 1.39 ± 0.31. The conclusion of this research is the addition of butterfly pea extract did not affect the water content, water holding capacity and texture of the yoghurt, so that butterfly pea can be used for coloring goat milk yogurt. |
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| Kata kunci | Yogurt susu kambing, bunga telang, kadar air, daya ikat air, tekstur |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., M.P |
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| Pembimbing 2 | Ir. Juni Sumarmono, M.Sc., Ph.D |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 6 |
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| Tgl. Entri | 2018-11-13 19:40:05.91434 |
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