| NIM | D1A018028 |
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| Namamhs | VINA YULIA RAHMAH |
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| Judul Artikel | PENGARUH PENAMBAHAN HIDROKOLOID TERHADAP TOTAL ASAM TERTITRASI,pH, DAN TEKSTUR YOGHURT SUSU SAPI FULL FAT |
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| Abstrak (Bhs. Indonesia) | Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan jenis hidrokoloid yang berbeda (karagenan, pektin, dan selulosa mikrokristal) terhadap Total Asam Tertitrasi (TAT), pH, dan tekstur yoghurt susu sapi full fat. Materi penelitian yang digunakan yaitu 5.000 g UHT full cream, 5 g starter yoghurt kering, jenis hidrokoloid masing-masing 12,5 gram. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diterapkan yaitu penambahan hidrokoloid berupa karagenan, pektin, dan selulosa mikrokristal masing-masing sebanyak 1%. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilakukan uji lanjut BNJ. Hasil penelitian menunjukkan bahwa penambahan hidrokoloid yang berbeda berpengaruh sangat nyata (P<0,01) terhadap TAT, pH, dan tekstur yoghurt susu sapi full fat. Persentase TAT antara 1,00 ± 0,07% sampai dengan 1,20 ± 0,07%, nilai pH 3,87 ± 0,08 sampai dengan 4,12 ± 0,05, dan tekstur antara 8,99 ± 0,37 mm/dt sampai dengan 39,74±3,99 mm/sdt. Kesimpulan, penambahan karagenan dapat menurunkan TAT, meningkatkan pH dan tekstur yoghurt susu sapi full fat. |
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| Abtrak (Bhs. Inggris) | The purpose of this study was to determine the effect of adding different types of hydrocolloids (carrageenan, pectin, and microcrystalline cellulose) to the Total Titrated Acid (TTA), pH, and texture of full-fat cow's milk yogurt. The research materials used were 5,000 g UHT full cream, 5 g dry yogurt starter, each type of hydrocolloid 12.5 grams. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment applied was the addition of 1% hydrocolloid in the form of carrageenan, pectin, and microcrystalline cellulose. The data obtained were analyzed using analysis of variance (ANOVA) and further HSD test was performed. The results showed that the addition of different hydrocolloids had a very significant effect (P<0.01) on TTA, pH, and texture of full fat cow's milk yogurt. TTA percentage between 1.00 ± 0.07% to 1.20 ± 0.07%, pH value 3.87 ± 0.08 to 4.12 ± 0.05, and texture between 8.99 ± 0.37 mm/s to 39 .74 ± 3.99 mm/s. In conclusion, the addition of carrageenan can reduce TAT, increase the pH and texture of yogurt full fat cow's milk. |
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| Kata kunci | yoghurt, hirokoloid, total asam tertitrasi, pH, tekstur. |
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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 | 2022-11-11 15:02:45.397563 |
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