| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh pemberian sari buah semangka terhadap warna dan nilai pH yogurt yang dihasilkan. Materi yang digunakan yaitu 11 lt susu sapi murni dan 750 ml sari buah semangka. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 4 (empat) perlakuan dan 5 (lima) ulangan dengan perlakuan P0 (yogurt tanpa penambahan sari buah semangka), P1 (yogurt dengan penambahan sari buah semangka sebesar 5%), P2 (yogurt dengan penambahan sari buah semangka sebesar 10%) dan P3 (yogurt dengan penambahan sari buah semangka sebesar 15%).Hasil rataan nilai L* dari P0 (66,91 ± 5,48), P1 (57,75 ± 5,34), P2 (57,69 ± 3,60) dan P3 (55,01 ± 2,65) kemudian nilai a*dari P0 (-4,56 ± 0,70), P1 (2,26 ± 1,18), P2 (-0,17 ± 0,92) dan P3 (0,55 ± 0,19) dan nilai b* dari P0 (14,67 ± 1,76), P1 (13,05 ± 2,45), P2 (12,04 ± 1,60) dan P3 (12,37 ± 1,33). Rataan nilai pH, dari P0 (4,2 ± 0,15), P1 (4,1 ± 0,08), P2 (4,1 ± 0,06) dan P3 (4,0 ± 1,33). Hasil analisis analisis variansi menunjukan perlakuan berpengaruh sangat nyata (P < 0,01) terhadap nilai L* dan a* namun tidak berpengaruh nyata (P > 0,05) terhadap nilai b* dan pH. Berdasarkan hasil tersebut dapat disimpulkan bahwa penambahan sari buah semangka menghasikan warna kemerahan dan kurang cerah dengan nilai pH yang relatif sama. Penambahan sari buah semangka 15% menghasilkan warna paling merah. |
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| Abtrak (Bhs. Inggris) | The aim of the study was to determine the effect of giving watermelon juice on the color and pH value of the yogurt produced. The materials used were 11 lt of pure cow's milk and 750 ml of watermelon juice. The experimental design used was a completely randomized design (CRD) with 4 (four) treatments and 5 (five) replications with treatment P0 (yogurt without the addition of watermelon juice), P1 (yogurt with the addition of watermelon juice by 5%), P2 ( yogurt with the addition of watermelon juice by 10%) and P3 (yogurt with the addition of watermelon juice by 15%). The results of the average L* value of P0 (66.91 ± 5.48), P1 (57.75 ± 5.34), P2 (57.69 ± 3.60) and P3 (55.01 ± 2.65) then the a* value of P0 (-4.56 ± 0.70), P1 (2.26 ± 1.18), P2 (-0.17 ± 0.92) and P3 (0.55 ± 0.19) and the b* values of P0 (14.67 ± 1.76), P1 (13.05 ± 2.45), P2 ( 12.04 ± 1.60) and P3 (12.37 ± 1.33) The mean pH values, from P0 (4.2 ± 0.15), P1 (4.1 ± 0.08), P2 (4 .1 ± 0.06) and P3 (4.0 ± 1.33).The results of the analysis of variance analysis showed that the treatment had a very significant effect (P < 0.01) on the values of L* and a* but had no significant effect (P > 0). 0.05) to the value of b* and pH. Based on these results, it can be concluded that the addition of watermelon juice produces a reddish and less bright color with a relatively the same pH value. The addition of 15% watermelon juice produces the most red color. |
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