| NIM | D1A017160 |
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| Namamhs | ELISA HIDAYATUL MUFIDA |
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| Judul Artikel | Pengaruh Jenis Susu terhadap Kadar Air, Sineresis dan Warna Concentrated Yogurt |
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| Abstrak (Bhs. Indonesia) | Penelitian ini berjudul “Pengaruh Jenis Susu Terhadap Kadar Air, Sineresis Dan Warna Yogurt Konsentrat”. Tujuan dari penelitian ini adalah untuk mengetahui Pengaruh Jenis Susu Terhadap Kadar Air, Sineresis Dan Warna Yogurt Konsentrat. yaitu susu sapi pasteurisasi 1,5 liter, susu kambing pasteurisasi 1,5 liter, susu komersial full fat 1 liter, susu komersial low fat 1 liter, starter yoghurt kering 10 gram, dan kolagen 10 gram rancangan Randomisasi Lengkap (RAL). Perlakuan pada penelitian ini sebanyak 5 perlakuan dan masing-masing perlakuan diulang sebanyak 4 kali. Perlakuan yang dilakukan pada penelitian P0 : susu sapi segar pasteurisasi, P1 : susu kambing segar pasteurisasi, P2 : susu sapi komersil (low fat), P3 : susu sapi komersil (full fat), P4 : susu kombinasi (susu sapi + susu kambing). Hasil analisis ragam menunjukkan perlakuan tidak memberikan pengaruh nyata (P<0,05) terhadap kadar air dan warna serta berpengaruh nyata (P<0,05) pada sineresis. Hasil penelitian diperoleh hasil rata-rata kadar air 87,63±4.06 %, sineresis 9,62±7.19 %, Warna 35,66±2,15 . Kesimpulan dari penelitian ini adalah jenis susu yang berbeda mempengaruhi sineresis dan tidak mempengaruhi kadar air dan warna yogurt. |
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| Abtrak (Bhs. Inggris) | This study is entitled "The Influence of Types of Milk on Water Content, Syneresis and Color of Concentrated Yogurt”. The purpose of this research is to determine the effect of milk types on water content, syneresis and color of concentrated yogurt. material that used were 1.5 liters of pasteurized cow's milk, 1.5 liters of pasteurized goat's milk, 1 liter of full fat commercial milk, 1 liter of low-fat commercial milk, 10 grams of dry yogurt starter, and 10 grams of collagen. The research method is an experiment using Completely Randomized Design (CRD). The treatment in this study are 5 treatments and each treatment repeated 4 times. The treatment carried out in the study P0: fresh cow's milk pasteurization, P1 : pasteurized fresh goat's milk, P2 : commercial cow's milk (low fat), P3 : commercial cow’s milk (full fat), P4 : combination milk (cow's milk + goat's milk). The results showed that treatment had no significant effect (P<0.05) on water content and color and significant effect (P<0.05) on syneresis. The results of the study obtained the average result water content 87,63±4.06%, syneresis 9,62±7.19%, color 35,66±2,15. This study concludes that different types of milk affect syneresis and does not affect the water content and color of the yogurt. |
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| Kata kunci | Yogurt, Jenis Susu, Kadar Air, Sineresis, Warna. |
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| Pembimbing 1 | Prof. Dr. Ir.Triana Setyawardani, S.Pt., M.P., IPU., ASEAN Eng. |
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| Pembimbing 2 | Ir. Juni Sumarmono, M.Sc. Ph.D., IPU., ASEAN Eng. |
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| Pembimbing 3 | |
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| Tahun | 2024 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2024-08-26 11:17:10.752682 |
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