Artikel Ilmiah : D1A017008 a.n. SARAH DESTHIANA
| NIM | D1A017008 |
|---|---|
| Namamhs | SARAH DESTHIANA |
| Judul Artikel | PENGARUH JENIS SUSU TERHADAP PH, TOTAL ASAM TERTITRASI DAN WARNA YOGURT SEGAR (THE EFFECT OF MILK TYPE ON PH, TITRATABLE ACIDITY AND COLOR IN FRESH YOGURT) |
| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh jenis susu terhadap pH, total asam tertitrasi, dan warna yogurt. Materi yang digunakan 1 liter susu skim, 1,5 liter susu sapi segar pasteurisasi, 1 liter susu sapi komersial (full fat), 1 liter susu sapi komersial (low fat), 1,5 liter susu kambing segar pasteurisasi, kultur starter yogurt kering, NaOH 0,1 N dan penolpthalein 1-2%. Metode penelitian yaitu eksperimen dengan 5 perlakuan dan 4 ulangan. Perlakuan terdiri : T1 (susu sapi segar pasteurisasi), T2 (susu sapi komersial/full fat), T3 (susu sapi komersial/low fat), T4 (susu kambing segar pasteurisasi), T5 (susu campuran terdiri dari susu sapi segar pasteurisasi dan susu kambing segar pasteurisasi, perbandingan 1:1). Data dianalisis berdasarkan analisis variansi dan uji lanjut menggunakan uji beda nyata jujur (BNJ). Hasil analisis menunjukkan jenis susu tidak menyebabkan perbedaan yang signifikan terhadap pH dan total asam tertitrasi pada yogurt (P>0,05) namun menyebabkan perbedaan yang signifikan terhadap warna yogurt. Jenis susu yang berbeda diolah menjadi yogurt dengan menambahkan 10% starter komersial dan diinkubasi selama 4 jam pada suhu 40 derajat celcius menghasilkan yogurt dengan rataan total pH dan total asam tertitrasi relatif sama, susu kambing menghasilkan yogurt dengan warna yang lebih cerah. |
| Abtrak (Bhs. Inggris) | The objective of this research is to determine the effect of the milk type on pH, titratable acidity and yogurt color. The materials used are 1 liter of skim milk, 1.5 liter of fresh pasteurized cow's milk, 1 liter of full fat commercial cow's milk, 1 liter of low fat commercial cow's milk, 1.5 liters of fresh pasteurized goat's milk, starter culture of dry yogurt, NaOH 0.1 N and 1-22% penolpthalein. With 5 treatments and 4 replications, the research approach was experimental. The treatments were: T1 (pasteurized fresh cow's milk), T2 (commercial cow's milk/full fat), T3 (commercial cow's milk/low fat), T4 (pasteurized fresh goat's milk), T5 (mixed cow's milk consisting of fresh pasteurized cow's milk and fresh pasteurized goat's milk, ratio 1:1). Data was analyzed on the basis of variance analysis and further tests using Honestly Significant Difference Test (BNJ). The analysis showed that the milk type did not cause a significant difference in the yogurt titrated pH and titratable acidity (P> 0.05) but caused a significant difference in the yogurt color. Different types of milk are processed into yogurt by adding 10% commercial starter and incubated for 4 hours at 40 degrees centigrade to produce yogurt with the same average total pH and titratable acidity, goat's milk produces yogurt with a lighter color. |
| Kata kunci | Jenis susu, pH, total asam tertitrasi, warna |
| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D |
| Pembimbing 2 | Dr. Ir. Agustinus Hantoro DR, MP |
| Pembimbing 3 | |
| Tahun | 2021 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2021-02-02 09:12:24.879741 |