Artikel Ilmiah : D1A018004 a.n. JIHAN NIHA AINI
| NIM | D1A018004 |
|---|---|
| Namamhs | JIHAN NIHA AINI |
| Judul Artikel | PENGARUH PENAMBAHAN PEKTIN SEBAGAI BAHAN PENGENTAL TERHADAP pH, TOTAL ASAM TERTITRASI DAN SINERESIS YOGHURT SUSU SAPI LOW FAT |
| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mempelajari pengaruh penambahan pektin sebagai bahan pengental terhadap pH, total asam tertitrasi, dan sineresis yoghurt susu sapi low fat. Materi yang digunakan yaitu susu sapi low fat, starter yoghurt, dan pektin. Penelitian dilaksanakan secara eksperimen dengan menggunakan Rancangan Acak Lengkap yaitu 5 perlakuan dan 4 ulangan. Perlakuan berupa susu sapi low fat dengan penambahan pektin sebesar 0%, 0,2%, 0,4%, 0,6%, 0,8% (w/w). Variabel meliputi pH, total asam tertitrasi, dan sineresis. Data yang diperoleh dianalisis menggunakan analisis variansi satu faktor dan dilanjutkan dengan uji orthogonal polinomial. Hasil penelitian menunjukkan bahwa penambahan pektin pada pembuatan yoghurt susu sapi low fat berpengaruh sangat nyata terhadap pH, total asam tertitrasi, dan sineresis yoghurt susu sapi low fat. Penambahan pektin pada yoghurt susu sapi low fat menghasilkan rataan pH sebesar 4,15 ± 0,04, rataan total asam tertitrasi sebesar 1,11 ± 0,03%, dan rataan sineresis sebesar 3,03 ± 0,15%. Disimpulkan bahwa penambahan pektin sampai dengan level 0,8% dapat meningkatkan kualitas yoghurt susu sapi low fat yang dihasilkan. |
| Abtrak (Bhs. Inggris) | This research aimed to study the effect of adding pectin as a thickening agent to pH, total titrated acid, and syneresis of low fat cow's milk yogurt. The materials used are low fat cow's milk, yogurt starter, and pectin. The research was carried out experimentally using a completely randomized design with 5 treatments and 4 replications. The treatment was low fat cow's milk with the addition of pectin at 0%, 0.2%, 0.4%, 0.6%, 0.8% (w/w). Variables include pH, titrated total acid, and syneresis. The data obtained were analyzed using one factor analysis of variance and continued with the orthogonal polynomial test. The results showed that the addition of pectin in the manufacture of low fat cow's milk yogurt had a very significant effect on pH, total titrated acid, and syneresis of low fat cow's milk yogurt. The addition of pectin to low-fat cow's milk yogurt resulted in an average pH of 4.15 ± 0.04, an average total titrated acid of 1.11 ± 0.03%, and an average syneresis of 3.03 ± 0.15%. It was concluded that the addition of pectin up to a level of 0.8% could improve the quality of low fat cow's milk yogurt produced. |
| Kata kunci | Yoghurt, pektin, pH, total asam tertitrasi, sineresis. |
| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D., IPU |
| Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko R., MP |
| Pembimbing 3 | |
| Tahun | 2022 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2022-06-23 10:28:53.47636 |