| NIM | D1A017077 |
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| Namamhs | ERIKA SETYAWARDANI |
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| Judul Artikel | PENGARUH JENIS SUSU TERHADAP SINERESIS, WATER HOLDING CAPACITY, DAN VISKOSITAS YOGURT |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh jenis susu yang berbeda terhadap sineresis, WHC, dan viskositas yogurt. Materi yang digunakan yaitu 3 l susu sapi segar pasteurisasi, 3 l susu kambing segar pasteurisasi, 2 l susu sapi komersial (low fat), 2 l susu sapi komersial (full fat), starter yogurt komersial sebanyak 13,5 g dan kolagen sebanyak 2,5 g. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang dilakukan pada penelitian ini (P1) susu sapi segar pasteurisasi, (P2) susu kambing segar pasteurisasi, (P3) susu sapi komersial low fat, (P4) susu sapi komerial full fat, (P5) kombinasi susu sapi dan susu kambing. Hasil analisis variansi menunjukkan bahwa jenis susu berpengaruh sangat nyata (P<0,01) terhadap nilai sineresis, WHC, dan viskositas yogurt. Rata-rata nilai sineresis 23,75 ± 10,76 %; WHC 55,02 ± 17,68 %, dan viskositas 841,2 ± 360,7 cP. Yogurt yang dibuat dari susu komersial full fat memiliki viskositas dan WHC yang tinggi tetapi nilai sineresis rendah.
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| Abtrak (Bhs. Inggris) | The aim of the study was to determine the effect of different types of milk on syneresis, WHC, and yogurt viscosity. The research material used include 3 l of pasteurized fresh cow's milk, 3 l of pasteurized fresh goat's milk, 2 l of commercial cow's milk (low fat), 2 l of commercial cow's milk (full fat), 13.5 g commercial yogurt starter and 2.5 g collagen. The research design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this study were (P1) fresh pasteurized cow's milk, (P2) fresh pasteurized goat's milk, (P3) commercial cow's milk low fat, (P4) commercial cow's milk full fat, (P5) combination cow's milk and goat's milk. The results of the analysis of variance showed that there was a significant effect (P<0.01) on the value of syneresis, WHC, and viscosity of yogurt. The average of syneresis was 23,75 ± 10,76 % , WHC was 55.02 ± 17.68 %, and viscosity was 841.2 ± 360.7 cP. Yogurt made with full fat commercial milk has high viscosity and WHC but the syneresis value is low.
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| Kata kunci | Yogurt, Kolagen, Sineresis, WHC, Viskositas |
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| Pembimbing 1 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP |
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| Pembimbing 2 | Dr. Triana Setyawardani, S.Pt., MP |
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| Pembimbing 3 | |
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| Tahun | 2021 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2021-11-05 10:32:33.998695 |
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