| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui penambahan sumber protein yang berbeda terhadap viskositas, sineresis, dan water hold capacity (WHC) yogurt susu kambing. Materi penelitian yang digunakan adalah susu kambing 10 l, 2,5 gr starter bubuk komersial, susu skim 62,5 gr, WPC 62,5 gr, dan WPI 62,5 gr. Penelitian dilakukan menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah P0 yaitu yogurt susu kambing tanpa penambahan sumber protein atau sebagai kontrol, P1 yogurt susu kambing dengan penambahan susu skim 2,5%, P2 yogurt susu kambing dengan penambahan WPC 2,5%, dan P3 yogurt susu kambing dengan penambahan WPI 2,5%. Hasil penelitian memperoleh nilai rataan viskositas P0 703,5±181,22 cP; P1 1282,8±296,51 cP; P2 1655,0±144,68 cP; P3 2337,3±129,88 cP; untuk nilai sineresis diperoleh P0 41,2±3,53%; P1 44,0±3,28%; P2 31,5±6,09%; P3 28,8±6,67%; dan untuk nilai WHC P0 58,4±5,32%; P1 54,8±5,81%; P2 65,8±4,38%; P3 63,0±2,92%. Hasil analisis menunjukan bahwa penambahan WPI 2,5% berpengaruh sangat nyata (P<0,01) terhadap viskositas, sineresis, dan WHC. Penambahan WPC dan WPI menghasilkan rataan nilai viskositas yang tinggi, sineresis yang rendah dan WHC yang tinggi dibandingkan dengan penambahan susu skim atau tanpa penambahan sumber protein. Penambahan sumber protein yang berbeda berpengaruh nyata terhadap nilai viskositas dengan rataan nilai viskositas 703,5 cP sampai 2337,3 cP. Penambahan sumber protein yang berbeda memberikan pengaruh sangat nyata terhadap nilai sineresis dengan rataan nilai sineresis yang berkisar antara 28,8% sampai 44,0%. Penambahan sumber protein yang berbeda berpengaruh nyata terhadap nilai WHC yogurt dengan rataan nilai WHC yogurt yang berkisar antara 54,8% sampai 66,8%. |
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| Abtrak (Bhs. Inggris) | The study aimed to determine the addition of different protein sources to the viscosity, syneresis, and water hold capacity (WHC) of goat's milk yogurt. The research material used was 10 ls of goat's milk, 2.5 grs of commercial starter powder, 62.5 grs of skim milk, 62.5 grs of WPC, and 62.5 grs of WPI. The study was conducted using an experimental method with a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments were P0, namely goat's milk yogurt without the addition of a protein source or as a control, P1 goat's milk yogurt with the addition of 2.5% skim milk, P2 goat's milk yogurt with the addition of 2.5% WPC, and P3 goat's milk yogurt with the addition of WPI. 2.5%. The results obtained the average value of viscosity P0 703.5±181.22 cP; P1 1282.8±296.51 cP; P2 1655.0±144.68 cP; P3 2337.3±129.88 cP; for the syneresis value obtained P0 41.2±3.53%; P1 44.0±3.28%; P2 31.5±6.09%; P3 28.8±6.67%; and for the value of WHC P0 58.4±5.32%; P1 54.8±5.81%; P2 65.8±4.38%; P3 66.8±3.42%. The results of the analysis showed that the addition of 2.5% WPI had a very significant effect (P<0.01) on the viscosity, syneresis, and WHC. The addition of WPC and WPI resulted in high average viscosity values, low syneresis and high WHC compared to the addition of skim milk or without the addition of protein sources. The addition of different protein sources had a significant effect on the viscosity values with an average viscosity value of 703.5 cP to 2337.3 cP. The addition of different protein sources gave a very significant effect on the syneresis value with the average syneresis value ranging from 28.8% to 44.0%. The addition of different protein sources significantly affected the WHC value of yogurt with the average WHC value of yogurt ranging from 54.8% to 66.8%. |
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