| NIM | D1E014197 |
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| Namamhs | ANNISA PUSPITA DEWI |
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| Judul Artikel | PENGARUH PENAMBAHAN BUNGA TELANG (Clitoria ternatea) TERHADAP SINERESIS DAN TINGKAT KESUKAAN YOGURT SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bunga telang dengan persentase yang berbeda terhadap sineresis dan tingkat kesukaan yogurt susu kambing. Penelitian dilaksanakan tanggal 26 Juni 2018 sampai 30 Juni 2018, di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman. Materi yang digunakan adalah susu kambing 12,5 liter, starter komersial 5 gr dan bunga telang 750 ml. Metode penelitian yaitu metode eksperimen. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) untuk uji sineresis dan Rancangan Acak Kelompok (RAK) untuk uji tingkat kesukaan secara organoleptik. 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 variansi. Hasil penelitian menunjukan bahwa penambahan bunga telang dengan persentase berbeda tidak berpengaruh secara nyata (P>0,05) terhadap sineresis dan tingkat kesukaan (aroma) yogurt susu kambing. Rata-rata yang diperoleh dari masing-masing perlakuan yaitu untuk sineresis 49,85% ± 4,51% dan tingkat kesukaan (aroma) 2,5 ± 0,9 tetapi hasil uji organoleptik tingkat kesukaan (warna) menunjukkan bahwa penambahan bunga telang dengan persentase berbeda sangat berpengaruh secara nyata (P<0,01) dengan rataan yang diperoleh yaitu 2,55 ± 0,62. Kesimpulan penggunaan bunga telang pada yogurt menghasilkan sineresis dan tingkat kesukaan (aroma) yang realtif sama, tetapi menghasilkan tingkat kesukaan (warna) yogurt, sehingga 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 syneresis and levels of liking 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 starter, 750 milligrams of butterfly pea. The research method was the experimental method. The research used a Completely Randomized Design (CRD) for syneresis and Randomized Block Design (RBD) for levels of liking with organoleptic test . 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 with different percentages did not significantly (P>0,05) affect the syneresis and levels of pleasure (flavor) of goat milk yogurt. The average obtained from each treatments of syneresis was 49,85% ± 4,51% and levels of liking (flavor) was 2,5 ± 0,9, but the result organoleptic test for levels of liking (color) showed that adding of butterfly pea with different percentage did significantly (P<0,01) with the results average obtained was 2,55 ± 0,62. The conclusion of the addition of butterfly pea of yogurt results of syneresis and levels of liking (flavor) was relatively the same, but the results of levels of liking (color) of yogurt did not affect the syneresis and levels of preasure (flavor), but the addition of butterfly pea was affect the levels of preasure (color) of the yogurt, so that butterfly pea can be used for coloring goat milk yogurt. |
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| Kata kunci | Yogurt susu kambing, bunga telang, sineresis, tingkat kesukaan |
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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 | 7 |
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| Tgl. Entri | 2018-11-19 13:39:14.928227 |
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