Artikel Ilmiah : D1A018092 a.n. APRILIA MUGI SETYOWATI
| NIM | D1A018092 |
|---|---|
| Namamhs | APRILIA MUGI SETYOWATI |
| Judul Artikel | PENGARUH PENAMBAHAN PEKTIN SEBAGAI BAHAN PENGENTAL TERHADAP pH, SINERESIS, DAN VISKOSITAS YOGHURT SUSU KAMBING |
| Abstrak (Bhs. Indonesia) | Penelitian berjudul Pengaruh Penambahan Pektin sebagai Bahan Pengental terhadap pH, Sineresis, dan Viskositas Yoghurt Susu Kambing dilaksanakan pada bulan Juni 2022 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman. Penelitian bertujuan untuk mengkaji pengaruh dan taraf optimal penambahan pektin terhadap pH, sineresis, dan viskositas yoghurt susu kambing. Materi yang digunakan yaitu susu kambing segar Saanen 10.000 gr, starter yoghurt kering komersial 10 gr, pektin komersial 100 gr, es batu 3 unit, akuades secukupnya, dan larutan buffer 250 ml. Metode penelitian yang digunakan adalah metode experimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan. Perlakuan yang diterapkan yaitu P0 = tanpa penambahan pektin, P1 = penambahan pektin 0,5%, P2 = penambahan pektin 1%, P3 = penambahan pektin 1,5%, dan P4 = penambahan pektin 2%. Hasil penelitian menunjukkan bahwa penambahan pektin berpengaruh sangat nyata (P<0,01) terhadap pH, sineresis, dan viskositas yoghurt susu kambing dengan nilai rataan pH yoghurt sebesar 3,81 ± 0,02 sampai 4,29 ± 0,04, nilai rataan sineresis yoghurt sebesar 0,00 ± 0,00% sampai 9,53 ± 0,24%, dan nilai rataan viskositas yoghurt sebesar 215,48 ± 33,02 mPa.s sampai 500,50 ± 0,41 mPa.s. Data yang diperoleh dari analisis variansi kemudian diuji lanjut menggunakan uji orthogonal polynomial. Hasil uji lanjut orthogonal polynomial diperoleh persamaan regresi kubik tentang hubungan penambahan pektin terhadap pH, sineresis, dan viskositas yoghurt susu kambing masing-masing yaitu y = -0,4394x3 + 1,245x2 - 0,6185x + 3,8274 dengan R2 sebesar 81,58%, y = -0,615x3 + 5,8186x2 - 13,941x + 9,601 dengan R2 sebesar 99,31%, dan y = 116,02x3 - 494,1x2 + 666,65x + 216,45 dengan R2 sebesar 98,35%. Kesimpulan penelitian ini adalah semakin tinggi persentase pektin yang ditambahkan maka akan semakin meningkatkan pH dan viskositas, serta menurunkan sineresis yoghurt susu kambing. Penambahan pektin dengan persentase 1,5% menghasilkan nilai pH dan viskositas yoghurt terbaik serta dapat mencegah terjadinya sineresis. |
| Abtrak (Bhs. Inggris) | The research entitled The Effect of Additional Pectin as a Thickening Agent on the pH, Syneresis, and Viscosity of Goat Milk Yogurt was held in June 2022 at the Laboratory of Animal Production Technology, Faculty of Animal Husbandry, Jenderal Soedirman University. The purpose of this study was to examine the effect and optimal level of pectin addition on pH, syneresis, and viscosity of goat milk yogurt. The material used was 10.000 gr of Saanen fresh goat milk, 10 gr of commercial dry yogurt starters, 10 gr of commercial pectin, 3 units of ice cubes, enough aquadest, and 250 ml of buffer solution. The research method used was an experimental method using a Complete Randomized Design (RAL) with 5 treatments and 4 repeats. The treatment applied in the addition of pectin is P0 = without the addition of pectin, P1 = addition of pectin 0.5%, P2 = addition of pectin 1%, P3 = addition of pectin 1.5%, and P4 = addition of pectin 2%. The results showed that the addition of pectin 0,5% - 2% in goat milk yogurt had a very significant effect (P<0,01) on the pH, syneresis, and viscosity of goat milk yogurt with the average value of pH was 3,81 ± 0,02 to 4,29 ± 0,04, average value of syneresis was 0,00 ± 0,00% to 9,53 ± 0,24%, and average value of viscosity was 215,48 ± 33,02 mPa.s to 500,50 ± 0,41 mPa.s. The data obtained from the analysis of variance were then further tested using polynomial orthogonal assays. The results of further tests of orthogonal polynomials obtained cubic regression equations on the relationship of pectin addition to pH, syneresis, and viscosity of goat milk yogurt, respectively, namely y = -0.4394x3 + 1.245x2 - 0.6185x + 3.8274 with R2 of 81.58%, y = -0.615x3 + 5.8186x2 - 13.941x + 9.601 with R2 of 99.31%, and y = 116.02x3 - 494.1x2 + 666.65x + 216.45 with R2 of 98.35%. The conclusion of this study is that the higher the percentage of pectin added, the more it will increase pH and viscosity, as well as reduce the syneresis of goat milk yogurt. The addition of pectin with a percentage of 1.5% produces the best pH value and viscosity of yogurt and can prevent syneresis. |
| Kata kunci | yoghurt, pektin, pH, sineresis, viskositas |
| Pembimbing 1 | Ir. Juni Sumarmono, M,Sc., Ph. D., IPU |
| Pembimbing 2 | Prof. Dr. Triana Setyawardani, S.Pt., M.P |
| Pembimbing 3 | |
| Tahun | 2022 |
| Jumlah Halaman | 10 |
| Tgl. Entri | 2022-08-08 17:15:21.515858 |