| NIM | D1A018189 |
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| Namamhs | KLARISSA SOVIANITA |
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| Judul Artikel | PENGARUH PENAMBAHAN BAHAN PENGENTAL YANG BERBEDA TERHADAP WARNA, TOTAL PADATAN, DAN TINGKAT KEASAMAN (pH) CONCENTRATED YOGURT SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Klarissa Sovianita. Pengaruh Penambahan Bahan Pengental yang Berbeda terhadap Warna, Total Padatan, dan Tingkat Keasaman (pH) Concentrated Yogurt Susu Kambing. Penelitian dilaksanakan pada pada bulan Mei 2022 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Penelitian bertujuan untuk mempelajari pengaruh penambahan susu skim, karagenan, gelatin, dan pektin pada warna, total padatan, dan tingkat keasaman (pH) concentrated yogurt susu kambing. Materi yang digunakan meliputi 5000 gram susu kambing, starter yogurt 5 gram, susu skim 5 gram, karagenan 5 gram, gelatin 5 gram, dan pektin 5 gram. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dan 4 ulangan sehingga menghasilkan 20 unit penelitian. P0: susu kambing tanpa penambahan bahan pengental, P1: susu kambing+susu skim 5%, P2: susu kambing+karagenan 5%, P3: susu kambing+gelatin 5%, P4: susu kambing+pektin 5%. Data analisis yang digunakan yaitu analisis variansi dan dilanjutkan dengan uji Beda Nyata Jujur (BNJ). Hasil menunjukkan perlakuan berpengaruh sangat nyata terhadap warna, total padatan, dan tingkat keasaman (pH) concentrated yogurt susu kambing. Warna berkisar antara 53,79±0,37-58,64±1,53. Total padatan berkisar antara 13,97±0,85-28,64±0,91. Tingkat keasaman (pH) berkisar antara 3,96±0,03-4,45±0,15. Kesimpulan dari penelitian yaitu penambahan bahan pengental yang berbeda pada concentrated yogurt susu kambing dapat meningkatkan dan menurunkan whiteness index, total padatan, dan tingkat keasaman (pH). |
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| Abtrak (Bhs. Inggris) | Klarissa Sovianita. Effect of Addition of Different Thickeners on Color, Total Solids, and Acidity Level (pH) of Concentrated Goat Milk Yogurt. The research was conducted in May 2022 at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Jenderal Sudirman University, Purwokerto. The aim of the study was to study the effect of adding skim milk, carrageenan, gelatin, and pectin on the color, total solids, and acidity (pH) of concentrated goat's milk yogurt. The materials used include 5000 grams of goat's milk, 5 grams of starter yogurt, 5 grams of skim milk, 5 grams of carrageenan, 5 grams of gelatin, and 5 grams of pectin. The research method used a completely randomized design (CRD) consisting of 5 treatments and 4 replications to produce 20 research units. P0: goat's milk without the addition of thickening agents, P1: goat's milk+skim milk 5%, P2: goat's milk+carrageenan 5%, P3: goat's milk+gelatin 5%, P4: goat's milk+pectin 5%. The data analysis used was analysis of variance and continued with the Honest Significant Difference (BNJ) test. The results showed that the treatment had a very significant effect on the color, total solids, and the level of acidity (pH) of concentrated goat's milk yogurt. Color ranged from 53.79±0.37-58.64±1.53. The total solids ranged from 13.97±0.85 to 28.64±0.91. The level of acidity (pH) ranged from 3.96±0.03-4.45±0.15. The conclusion of the study is that the addition of different thickening agents to concentrated goat's milk yogurt can increase and decrease whiteness index, total solids, and acidity (pH). |
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| Kata kunci | susu kambing, yogurt, concentrated yogurt, susu skim, karagenan, gelatin, pektin. |
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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., M.P. |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 11 |
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| Tgl. Entri | 2022-08-11 00:16:39.098654 |
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