| NIM | D1A018008 |
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| Namamhs | ADDINI NUR SUKMA |
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| Judul Artikel | PENGARUH PENAMBAHAN HIDROKOLOID TERHADAP SINERESIS DAN WATER HOLDING CAPACITY YOGHURT SUSU SAPI FULL FAT |
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| Abstrak (Bhs. Indonesia) | Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan hidrokoloid dan jenis hidrokoloid yang paling optimal terhadap sineresis dan Water Holding Capacity (WHC). Materi penelitian yang digunakan antara lain susu sapi full fat 5000 gr, hidrokoloid berupa karagenan, pektin dan Mycrocristalline celluloce (MCC) masing-masing 12,5 gr dan starter kering 5 gr. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Variabel yang diukur adalah sineresis (%) dan WHC (%). Data penelitian yang diperoleh dari analisis variansi diuji lanjut dengan menggunakan uji beda nyata jujur (BNJ). Hasil analisis variansi menunjukkan bahwa penambahan hidrokoloid pada yoghurt susu sapi full fat berpengaruh sangat nyata (P<0,01) terhadap sineresis dan WHC. Nilai sineresis antara 5,45±0,49% sampai dengan 35,91±0,30% dan nilai WHC antara 53,28±3,48% sampai dengan 81,69±1,29%. Kesimpulan penambahan hidrokoloid berupa karagenan, pektin dan MCC pada yoghurt susu sapi full fat dapat menurunkan sineresis. Penambahan hidrokoloid berupa karagenan dan pektin pada yoghurt susu sapi full fat dapat meningkatkan WHC, kecuali MCC. |
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| Abtrak (Bhs. Inggris) | The purpose of this study was to determine the effect of the addition of hydrocolloid and the most optimal type of hydrocolloid on syneresis and Water Holding Capacity (WHC). The materials used on this study are 5000 gr of full fat cow’s milk, hydrocolloid in the form of carrageenan, pectin and Mycrocristalline celluloce (MCC) each 12,5 gr and dry starter 5 gr. The study was conducted using a Completely Randimozed Design (CRD) with 4 treatments and 5 replications. The variables measured were syneresis (%) and WHC (%). The research data obtained from the analysis of variance were further tested using Tukey honest significant difference test (HSD). The results of the analysis of variance showed that the addition of hydrocolloid in full fat cow’s milk yoghurt had a very significant effect (P<0,01) on syneresis and WHC. The syneresis value was between 5,45±0,49% to 35,91±0,30% and the WHC value was between 53,28±3,48% to 81,69±1,29%. In conclusion, the addition of hydrocolloid in the form of carrageenan, pectin and MCC in full fat cow’s milk yoghurt can reduce syneresis. The addition of hydrocolloid in the form of carrageenan, pectin and MCC to full fat cow’s milk yoghurt can increase WHC, except for MCC. |
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| Kata kunci | Yoghurt, Hidrokoloid, Sineresis, WHC. |
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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 | 10 |
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| Tgl. Entri | 2022-11-11 15:11:19.109549 |
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