| NIM | D1A018043 |
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| Namamhs | HARYO TRIADI NUGRAHANTO |
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| Judul Artikel | PENGARUH PENAMBAHAN BAHAN PENGENTAL YANG BERBEDA TERHADAP TINGKAT KEASAMAN (pH) DAN INDEKS WARNA (WHITENESS INDEX) YOGHURT SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Pengaruh Penambahan Bahan Pengental yang Berbeda terhadap Tingkat Keasaman (pH) dan Indeks Warna (Whiteness Index) Yoghurt Susu Kambing. Penelitian dilaksanakan pada tanggal 14 februari hingga 21 Februari 2023 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Penelitian bertujuan untuk mempelajari pengaruh penambahan susu skim, gelatin, karagenan, dan pektin pada tingkat keasaman (pH) dan warna yoghurt susu kambing. Materi yang digunakan meliputi 5000 gram susu kambing, starter yoghurt 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. Perlakuan yang digunakan adaah P0: susu kambing tanpa penambahan bahan pengental, P1: susu kambing+susu skim 0.5%, P2: susu kambing+karagenan 0.5%, P3: susu kambing+gelatin 0.5%, P4: susu kambing+pektin 0.5%. Data analisis menggunakan analisis variansi dan dilanjutkan dengan uji Beda Nyata Jujur (BNJ). Hasil menunjukkan perlakuan tidak berpengaruh nyata terhadap tingkat keasaman (pH) yoghurt susu kambing dan berpengaruh sangat nyata terhadap warna, hasil uji lanjut warna berkisar antara 48.36a±0,82-50.85b±0,92. Kesimpulan dari penelitian ini yaitu penambahan bahan pengental yang berbeda pada yoghurt susu kambing terhdap tingkat keasaman (pH) tidak berpengaruh nyata dan penambahan bahan pengental yang berbeda terhadap warna dapat meningkatkan dan menurunkan whiteness index. |
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| Abtrak (Bhs. Inggris) | The Effect of Adding Different Thickeners on the Level of Acidity (pH) and Whiteness index of Goat Milk Yogurt. The research was conducted from 14 February to 21 February 2023 at the Animal Product Technology Laboratory, Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto. The aim of this study was to study the effect of adding skim milk, carrageenan, gelatin, and pectin on the acidity level (pH) and color of goat's milk yogurt. The materials used included 5000 grams of goat milk, 5 grams of yogurt starter, 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 resulting in 20 research units. The treatment used is P0: goat's milk without added thickener, P1: goat's milk + 0.5% skim milk, P2: goat's milk + 0.5% carrageenan, T3: goat's milk + 0.5% gelatin, P4: goat's milk + 0.5% pectin. The data analysis used analysis of variance and continued with the Honest Significant Difference (BNJ) test. The results showed that the treatment had no significant effect on the level of acidity (pH) of goat's milk yogurt and had a very significant effect on whiteness index, the results of the advanced color test ranged from 48.36a ± 0.82-50.85b ± 0.92. The conclusion from this study is that the addition of different thickeners to goat milk yogurt on the level of acidity (pH) has no significant effect and the addition of different thickeners to color can increase and decrease the whiteness index. |
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| Kata kunci | yoghurt, susu skim, karagenan, gelatin, pektin, pH, indeks warna. |
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| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc., Ph.D., IPU |
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| Pembimbing 2 | Dr. sc. agr. Ir. H. R. Singgih Sugeng Santosa, M.P |
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| Pembimbing 3 | |
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| Tahun | 2023 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2023-05-11 12:12:43.282894 |
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