| NIM | D1A018187 |
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| Namamhs | SISKA APRILIA |
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| Judul Artikel | PENGARUH PENAMBAHAN GlUKOMANAN SEBAGAI BAHAN PENGENTAL TERHADAP pH, TOTAL ASAM TERTITRASI, VISKOSITAS DAN SINERESIS YOGHURT SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mempelajari pengaruh penambahan glukomanan terhadap pH, total asam tertitrasi, sineresis yoghurt susu kambing. Materi yang digunakan pada penelitian antara lain 5000 gram susu kambing, bibit yoghurt kering 5 gram, dan glukomanan sebanyak 100 gram. Metode penelitian menggunakan Rancangan Acak Lengkap sebanyak 24 unit sampel yaitu 5 perlakuan dan 4 ulangan dengan uji lanjut ortogonal polinomial dan uji BNJ. Perlakuan yang diberikan yaitu P0 : yoghurt susu kambing tanpa penambahan glukomanan, P1 : yoghurt susu kambing dengan penambahan glukomanan sebanyak 0,5%, P2 : yoghurt susu kambing dengan penambahan glukomanan sebanyak 1%, P3 : yoghurt susu kambing dengan penambahan glukomanan sebanyak 1,5%, dan P4 : yoghurt susu kambing dengan penambahan glukomanan sebanyak 2%. Variabel penelitian yang diukur yaitu pH, total asam tertitrasi, viskositas, dan sineresis. Hasil penelitian menunjukan penambahan glukomanan meningkatkan pH dan viskositas, seta menurunkan total asam tertitrasi dan sineresis yoghurt susu kambing. Kisaran nilai pH yoghurt susu kambing mengalami antara 4,08 -6,16. Kisaran nilai total asam tertitrasi yoghurt susu kambing antara 0,34 -1,16%. Kisaran nilai viskositas yoghurt susu kambing antara 327 – 2146,5 cP. Kisaran nilai sineresis yoghurt susu kambing antara 1,03 – 9,42%. Pengaruh penambahan glukomanan terhadap pH, total asam tertitrasi, sineresis yoghurt susu kambing bersifat kuadratik. Penambahan glukomanan hingga konsentrasi 2% dapat meningkatkan pH dan viskositas, serta menurunkan total asam tertitrasi dan sineresis yoghurt susu kambing. Penambahan glukomanan pada yoghurt tidak dianjurkan hingga level 0,5%, karena menghasilkan yoghurt dengan nilai keasaman tinggi. |
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| Abtrak (Bhs. Inggris) | This research aims to study the effect of adding glucomannan to pH, titrated total acid, and syneresis of goat's milk yogurt. The materials used in the research included 5000 grams of goat's milk, 5 grams of dry yogurt seeds, and 100 grams of glucomannan. The research method used a completely randomized design with 24 sample units, namely 5 treatments and 4 replications with a further test orthogonal polynomial and BNJ test. The treatments were P0: goat's milk yogurt without the addition of glucomannan, P1: goat's milk yogurt with 0.5% addition of glucomannan, P2: goat's milk yogurt with 1% addition of glucomannan, P3: goat's milk yogurt with 1 addition of glucomannan, 5%, and P4: goat's milk yogurt with the addition of 2% glucomannan. The research variables measured were pH, titrated total acid, viscosity, and syneresis. The results showed that the addition of glucomannan increased the pH and viscosity, and decreased the total titrated acid and syneresis of goat's milk yogurt. The range of pH values for goat's milk yogurt was between 4.08 -6.16. The range of total titrated acid values of goat's milk yogurt is between 0.34 -1.16%. The range of viscosity values of goat's milk yogurt is between 327 – 2146.5 cP. The range of syneresis values for goat's milk yogurt is between 1.03 - 9.42%. The effect of adding glucomannan to pH, titrated total acid, syneresis of goat's milk yogurt is quadratic. The addition of glucomannan up to a concentration of 2% can increase the pH and viscosity, and reduce the total titrated acid and syneresis of goat's milk yogurt. The addition of glucomannan to yogurt is not recommended up to a level of 0.5%, because it produces yogurt with a high acidity value. |
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| Kata kunci | Kata kunci : Yoghurt, Susu Kambing, Glukomanan, pH, Total Asam Tertitrasi, Viskositas, 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 | 12 |
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| Tgl. Entri | 2022-07-28 11:59:55.162246 |
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