| NIM | D1A018160 |
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| Namamhs | LIWAN SABRINA |
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| Judul Artikel | PENGARUH PENAMBAHAN PEKTIN SEBAGAI BAHAN PENGENTAL TERHADAP VISKOSITAS, SINERESIS DAN pH YOGHURT SUSU TANPA LEMAK |
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| Abstrak (Bhs. Indonesia) | Penelitian dilakukan dengan tujuan mengetahui pengaruh penambahan pektin terhadap viskositas, sineresis, dan pH yoghurt susu tanpa lemak serta untuk mengetahui hubungan persentase pektin yang ditambahkan terhadap viskositas, sineresis, dan pH yoghurt susu tanpa lemak. Materi yang digunakan yaitu 10.000 gr susu cair tanpa lemak komersial, starter yoghurt 10 gr, pektin 40 gr, aquades 500 ml, dan larutan buffer 200 ml. Metode penelitian adalah eksperimen dengan Rancangan Acak Lengkap (RAL) yaitu 5 perlakuan dan 4 ulangan sehingga menghasilkan 20 unit percobaan. Perlakuan yang akan diterapkan yaitu kontrol 0%, susu tanpa lemak dengan penambahan pektin 0,2%, susu tanpa lemak dengan penambahan pektin 0,4%, susu tanpa lemak dengan penambahan pektin 0,6%, susu tanpa lemak dengan penambahan pektin 0,8%. Variabel yang diamati yaitu viskositas, sineresis, dan pH. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji ortogonal polinomial. Hasil uji ortogonal polinomial viskositas diperoleh persamaan garis Y = 1000.4x2 - 535.07x + 110.5 dan R2 sebesar 90%, sineresis diperoleh persamaan garis regresi Y = 598.96x3 - 742.41x2 + 234.35x + 45.507 R2 sebesar 47%, dan pH diperoleh persamaan garis regresi Y = -0.6612x + 4.1395 dan R2 sebesar 60%. Hasil penelitian menunjukkan bahwa penambahan pektin pada yoghurt susu tanpa lemak berpengaruh sangat nyata terhadap viskositas, sineresis, dan pH yoghurt tanpa lemak. Penambahan pektin pada yoghurt susu tanpa lemak menghasilkan rataan viskositas 71,9 ± 6,66 sampai 338,24 ± 49,75 (mPas), rataan sineresis sebesar 44 ± 0,43 sampai 74 ± 0,39 (%), dan rataan pH sebesar 3,53 ± 0,25 sampai 4,18 ± 0,01. Disimpulkan bahwa penambahan pektin sampai dengan level 0,8% dapat meningkatkan kualitas yoghurt susu tanpa lemak yang dihasilkan. |
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| Abtrak (Bhs. Inggris) | The study was conducted with the aim of determining the effect of pectin addition on the viscosity, syneresis, and pH of non fat milk yogurt and to determine the relationship of the percentage of pectin added to the viscosity, syneresis, and pH of non fat milk yogurt. The material used is 10,000 gr of commercial non fat liquid milk with diamond brand, 10 gr of yoghurt starter, 40 gr of pectin, 500 ml of aquades, and 200 ml of buffer solution. The research method is an experiment with a Complete Randomized Design (RAL), namely 5 treatments and 4 tests so as to produce 20 experimental units. The treatment to be applied is 0% control, non fat milk with the addition of 0.2% pectin, non fat milk with the addition of 0.4% pectin, non fat milk with the addition of 0.6% pectin, non fat milk with the addition of 0.8% pectin. The observed variables are viscosity, syneresis, and pH. The data were analyzed using variance analysis and continued with a polynomial ortogonal assay. The results of the orthogonal test of viscosity polynomials obtained the regression line equation Y = 1000.4x2 - 535.07x + 110.5 and R2 by 90%, syneresis obtained the regression line equation Y = 598.96x3 - 742.41x2 + 234.35x + 45.507 R2 by 47%, and the pH obtained the regression line equation Y = -0.6612x + 4.1395 and R2 by 60%. The addition of pectin to non fat milk yoghurt resulted in an average viscosity of 71.9 ± 6.66 to 338.24 ± 49.75 (mPas), an average synercesis of 44 ± 0.43 to 74 ± 0.39 (%), and an average pH of 3.53 ± 0.25 to 4.18 ± 0.01. It was concluded that the addition of pectin up to the level of 0.8% can improve the quality of the non fat milk yoghurt produced. |
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| Kata kunci | Yoghurt, susu tanpa lemak, pektin, viskositas, sineresis, pH |
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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 | 9 |
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| Tgl. Entri | 2022-08-11 15:04:38.53817 |
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