Artikel Ilmiah : D1A018026 a.n. MILA OKTAVIANI
| NIM | D1A018026 |
|---|---|
| Namamhs | MILA OKTAVIANI |
| Judul Artikel | PENGARUH PENAMBAHAN HIDROKOLOID TERHADAP WATER HOLDING CAPACITY (WHC) DAN SINERESIS YOGHURT SUSU SAPI |
| Abstrak (Bhs. Indonesia) | Tujuan penelitian ini yaitu untuk mempelajari pengaruh penambahan gelatin, skim, karagenan, dan pektin terhadap WHC dan sineresis yoghurt susu sapi. Materi yang digunakan terdiri dari susu sapi segar, starter yoghurt, gelatin, skim, karagenan, dan pektin. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang dilakukan yaitu susu sapi segar ditambahkan dengan 1% gelatin, skim, karagenan, dan pektin. Variabel yang diukur terdiri dari WHC dan sineresis. Data dianalisis menggunakan analisis variansi satu faktor dan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan penambahan gelatin, skim, karagenan, dan pektin berpengaruh sangat nyata terhadap WHC dan sineresis yoghurt susu sapi. Rataan nilai WHC yaitu 34,85±3,41% sampai 61,85±3,94% dan rataan nilai seneresis 31,38±7,76% sampai 59,51±2,40%. Kesimpulan, penambahan karagenan menghasilkan yoghurt dengan WHC yang lebih tinggi dibandingkan dengan skim, gelatin, dan pektin. Sedangkan, penambahan gelatin menghasilkan yoghurt dengan sineresis yang lebih rendah dibandingkan dengan skim, karagenan, dan pektin. |
| Abtrak (Bhs. Inggris) | The purpose of this study was to determine the effect of adding gelatin, skim, carrageenan, and pectin on WHC and syneresis of cow's milk yoghurt. The materials used consisted of fresh cow's milk, yoghurt starter, gelatin, skim, carrageenan, and pectin. The research design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatment was fresh cow's milk added with 1% gelatin, skim, carrageenan, and pectin. The measured variables consist of WHC and syneresis. Data were analyzed using one-factor analysis of variance and further test of Honest Significant Difference (BNJ). The results showed that the addition of gelatin, skim, carrageenan, and pectin had a very significant effect on WHC and syneresis of cow's milk yoghurt. The average WHC value was 34.85±3.41% to 61.85±3.94% and the average seneresis value was 31.38±7, 76% to 59.51±2.40%. In conclusion, the addition of carrageenan resulted in yogurt with a higher WHC than skim, gelatin, and pectin. Meanwhile, the addition of gelatin produces yogurt with lower syneresis than skim, carrageenan, and pectin. |
| Kata kunci | Yoghurt, hidrokoloid, sineresis, daya ikat air. |
| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D |
| Pembimbing 2 | Dr. Ir. Agustinus Hantoro DR, MP |
| Pembimbing 3 | |
| Tahun | 2022 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2022-06-23 10:29:33.486975 |