| NIM | D1A015230 |
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| Namamhs | DWIMAS ALDI ISMANTORO |
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| Judul Artikel | PENGARUH PENAMBAHAN EKSTRAK BERAS HITAM TERHADAP SINERESIS DAN VISKOSITAS YOGURT SUSU SAPI
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengkaji pengaruh ekstrak beras hitam terhadap sineresis dan viskositas yogurt susu sapi. Materi yang digunakan adalah susu sapi sebanyak 6 L, starter yogurt kering 5 gr, susu UHT 600 ml dan beras hitam 1 kg. Metode penelitian yang digunakan adalah eksperimen dengan menggunakan Rancangan Acak Lengkap. Perlakuan ekstrak beras hitam P0 0%, P1 2%, P2 4%, P3 6%, dan P4 8%, setiap perlakuan diulang 4 kali. Peubah yang diukur adalah sineresis dan viskositas. Hasil analisis menunjukkan penambahan ekstrak beras hitam sampai dengan 8% tidak berpengaruh nyata (P>0,05) terhadap besarnya sineresis dan viskositas yogurt. Nilai rataan sineresis diperoleh P0 42,36%, P1 41,20%, P2 38,99%, P3 35,31%, dan P4 30,11%. Nilai rataan viskositas P0 283,55 cP, P1 333,07 cP, P2 349,83 cP, P3 346,88 cP, P4 376,8 cP. Kesimpulan dari penelitian ini adalah penambahan ekstrak beras hitam sampai dengan taraf 8% menghasilkan nilai sineresis dan viskositas yang relatif sama. |
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| Abtrak (Bhs. Inggris) | This study aimed to examine the effect of black rice extract on the syneresis and viscosity of cow's milk yogurt. The materials used were 6 liters of cow's milk, 5 grams of dry yogurt starter, 600 ml of UHT milk and 1 kg of black rice. The research method used was an experiment using a completely randomized design. Black rice extract treatment P0 0%, P1 2%, P2 4%, P3 6%, and P4 8%, each treatment was repeated 4 times. The measured variables are syneresis and viscosity. The results of the analysis showed that the addition of black rice extract up to 8% had no significant effect (P>0.05) on the amount of syneresis and viscosity of the yogurt. The average value of syneresis was obtained by P0 42,36%, P1 41,20%, P2 38,99%, P3 35.31%, and P4 30.11%. The average value of the viscosity of P0 283.55 cP, P1 333.07 cP, P2 349.83 cP, P3 346.88 cP, P4 376.8 cP. The conclusion of this study was the addition of black rice extract up to 8% level produces syneresis and viscosity values that are relatively the same. |
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| Kata kunci | Yogurt, Ekstrak Beras Hitam, Sineresis, Viskositas. |
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| Pembimbing 1 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., MP., IPU |
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| Pembimbing 2 | Dr. Ir. Agustinus Hantoro DR, MP |
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| Pembimbing 3 | |
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| Tahun | 2023 |
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| Jumlah Halaman | 6 |
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| Tgl. Entri | 2023-02-11 09:21:29.528363 |
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