| NIM | D1A016147 |
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| Namamhs | LIDYA NUR AMALIA |
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| Judul Artikel | NILAI POWER of HYDROGEN (pH) DAN TOTAL ASAM TERTITRASI YOGURT DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) PADA KONSENTRASI YANG BERBEDA
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian untuk mengetahui pengaruh penambahan ekstrak daun stevia terhadap nilai pH dan total asam tertitrasi (TAT) yogurt, serta untuk mengetahui persentase ekstrak daun stevia terbaik terhadap nilai pH dan TAT yogurt. Materi yang digunakan adalah susu sapi sebanyak 10 liter dan ekstrak daun stevia sebanyak 750 ml. Penelitian dilaksanakan dengan menggunakan metode eksperimen menggunakan rancangan acak lengkap (RAL) dengan jumlah 4 perlakuan dan setiap perlakuan diulang sebanyak 5 kali. Perlakuan yang diuji yaitu yogurt tanpa penambahan ekstrak daun stevia sebagai kontrol (P0), yogurt dengan penambahan ekstrak daun stevia 5% (P1), yogurt dengan penambahan ekstrak daun stevia 10% (P2), yogurt dengan penambahan ekstrak daun stevia 15% (P3). Hasil penelitian rataan nilai pH yogurt yaitu sebesar 3,92. Analisis variansi penambahan ekstrak daun stevia pada yogurt menunjukkan hasil yang berpengaruh sangat nyata (P<0,01) terhadap nilai pH, serta hasil analisis uji lanjut pada pH yogurt dengan menggunakan uji ortogonal polinomial menunjukkan persamaan garis y = 0,1325x2 – 0,05081x + 4,2179 dengan R2 sebesar 42,6%. Hasil penelitian rataan nilai TAT yogurt yaitu 0,67%. Analisis variansi penambahan ekstrak daun stevia pada yogurt menunjukkan hasil yang berpengaruh sangat nyata (P<0,01) terhadap nilai TAT, serta hasil analisis uji lanjut TAT yogurt dengan menggunakan uji ortogonal polinomial menunjukkan persamaan garis y = -0,0021x2 + 0,0348x + 0,5888 dengan R2 sebesar 49,2%. Pengaruh penambahan ekstrak daun stevia dapat menurunkan pH yogurt dan meningkatkan nilai TAT yogurt, serta penambahan ekstrak daun stevia paling optimal pada yogurt yaitu sebanyak 10%. |
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| Abtrak (Bhs. Inggris) | The purpose of this research was to determine the effect of stevia leaf extract addition to the pH value and titratable acidity (TA) value of yogurt, and to determine the best percentage of stevia leaf extract addition to the pH and TA value of yogurt. The material used on this research are 10 liters of cow's milk and 750 ml of stevia leaf extracts. The research was conducted by using an experimental method using a completely randomized design (CRD) with total of 4 treatments and each treatment was repeated 5 times. The treatments tested were yogurt without stevia leaf extract addition as a control (P0), yogurt with 5% of stevia leaf extract addition (P1), yogurt with 10% of stevia leaf extract addition (P2), yogurt with 15% of stevia leaf extract addition (P3). The results of the research showed that the average pH of yogurt was 3,92. Analysis of variance on stevia leaf extract addition showed the research is very significantly affected (P <0.01) the pH value, as well as the results of further test analyzes on pH value of yogurt using the orthogonal polynomial test with the line equation y = 0.1325x2 - 0.05081x + 4,2179 with R2 42.6%. The results of the research showed that the average TA value of yogurt was 0.67%. Analysis of variance on stevia leaf extract addition showed the research is very significantly affected (P <0.01) the TA value, as well as the results of the further analysis of TA yogurt using the polynomial orthogonal test with the line equation y = -0.0021x2 + 0.0348x + 0,5888 with R2 49,2%. The conclusions are the effect of stevia leaf extract addition will increase the pH value and it will decrease the TA value, and the most optimal percentage of stevia leaf extract addition was 10%. |
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| Kata kunci | yogurt, ekstrak daun stevia, power of hydrogen, total asam tertitrasi |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., MP |
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| Pembimbing 2 | Ir. Kusuma Widayaka, M.S |
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| Pembimbing 3 | |
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| Tahun | 2020 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2020-02-11 17:26:52.49812 |
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