| NIM | D1A018124 |
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| Namamhs | SALSABILA ASSHOFA |
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| Judul Artikel | Pengaruh Penambahan Karagenan sebagai Bahan Pengental terhadap pH, Total Asam Tertitrasi, Viskositas, dan Sineresis pada Yoghurt Susu Kambing |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk menguji pengaruh penambahan karagenan terhadap pH, total asam tertitrasi, viskositas dan sineresis pada yoghurt susu kambing. Materi penelitian adalah 5000 gr susu kambing, 5 gr bibit yoghurt kering, 50 gr karagenan, aquades, NaOH 0,1 N dan indikator fenolphtalein 1%. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah yoghurt susu kambing tanpa penambahan karagenan, penambahan karagenan 0,5%, 1%, 1,5%, dan 2% dari bobot susu kambing. Variabel yang diamati adalah pH, total asam tertitrasi, viskositas dan sineresis pada yoghurt susu kambing. Respon perlakuan yang berpengaruh nyata dilakukan uji lanjut ortogonal polinomial dan uji BNJ untuk menguji perbedaan respon perlakukan tiap variabel. Hasil penelitian menunjukkan penambahan karagenan berpengaruh sangat nyata terhadap peningkatan pH dan viskositas, serta penurunan total asam tertitrasi dan sineresis pada yoghurt susu kambing. Rata-rata pH 4,00 ± 0,06; total asam tertitrasi 1,09 ± 0,03%; viskositas 1534,49 ± 306,90 cP; dan sineresis 6,90 ± 0,95 pada yoghurt susu kambing dengan penambahan karagenan. Pengaruh penambahan karagenan terhadap pH, total asam tertitrasi, viskositas, dan sineresis yoghurt susu kambing bersifat kuadratik. Penambahan karagenan 0,5 – 2 % meningkatkan pH dan viskositas, serta menurunkan total asam tertitrasi dan sineresis yoghurt susu kambing. Konsentrasi penambahan karagenan yang baik untuk yoghurt susu kambing berdasarkan viskositas dan sineresisnya adalah 2%, serta pH yoghurt susu kambing masih dalam batas normal dan total asam tertitrasinya tidak terlalu rendah. |
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| Abtrak (Bhs. Inggris) | This study aims to examine the effect of adding carrageenan to pH, total titrated acid, viscosity and syneresis in goat's milk yogurt. The research material was 5000 grams of goat's milk, 5 grams of dry yogurt seeds, 50 grams of carrageenan, aquadest, 0.1 N NaOH and 1% phenolphthalein indicator. The study used a completely randomized design (CRD) with 5 treatments and 4 replications. Treatment given goat milk yogurt without the addition of carrageenan, the addition of carrageenan 0.5%, 1%, 1.5%, and 2% of the weight of goat's milk. The variables observed were pH, titrated total acid, viscosity and syneresis in goat's milk yogurt. The treatment response that had a significant effect was carried out by using an orthogonal polynomial further test and the BNJ test to test the differences in the treatment responses of each variable. The results showed that the addition of carrageenan had a very significant effect on increasing pH and viscosity, as well as decreasing total titrated acid and syneresis in goat's milk yogurt. Average pH 4.00 ± 0.06; total titrated acid 1.09 ± 0.03%; viscosity 1534.49 ± 306.90 cP; and syneresis 6.90 ± 0.95 in goat's milk yogurt with the addition of carrageenan. The effect of adding carrageenan to pH, titrated total acid, viscosity, and syneresis of goat's milk yogurt is quadratic. The addition of carrageenan 0.5 – 2% increased the pH and viscosity, and decreased the total titrated acid and syneresis of goat's milk yogurt. A good concentration of carrageenan addition for goat's milk yogurt based on its viscosity and syneresis is 2%, and the pH of goat's milk yogurt is still within normal limits and the total titrated acid is not too low. |
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| Kata kunci | yoghurt susu kambing, karagenan, pH, total asam tertitrasi, viskositas, dan sineresis |
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| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D., IPU |
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| Pembimbing 2 | Prof. Dr. Triana Setyawardani, S.Pt., MP |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2022-07-21 20:59:16.249876 |
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