| NIM | D1A018044 |
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| Namamhs | SILVIANI MARSYA |
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| Judul Artikel | PENGARUH PENAMBAHAN BAHAN PENGENTAL YANG BERBEDA TERHADAP PERSENTASE PRODUK, PRODUKSI WHEY ASAM DAN TEKSTUR CONCENTRATED YOGURT SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Penelitian dengan judul Pengaruh Penambahan Bahan Pengental yang Berbeda Terhadap Persentase Produk, Produksi Whey Asam dan Tekstur Concentrated yogurt Susu Kambing dilaksanakan pada 03 Agustus hingga 13 Agustus 2024 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Tujuan penelitian yaitu untuk mengetahui pengaruh penambahan bahan pengental yang berbeda terhadap persentase produk, produksi whey asam dan tekstur concentrated yogurt susu kambing. Materi penelitian yang digunakan di antaranya 5.000 g susu kambing murni dengan penambahan starter yogurt 10 g dan bahan pengental yaitu skim 0,5 % (5 g), karagenan 0,5 % (5 g), gelatin 0,5 % (5 g) dan pektin 0,5 % (5 g). Variabel yang diukur adalah persentase produk, produksi whey asam dan tekstur. Metode penelitian secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah kontrol (P0), penambahan skim 0,5% (P1), karagenan 0,5% (P2), gelatin 0,5% (P3) dan pektin 0,5 % (P4). Data dianalisis menggunakan analisis variansi (ANAVA) dan dilakukan uji lanjut menggunakan analisis Beda Nyata Jujur (BNJ) apabila data berpengaruh nyata menggunakan program GraphPad Prism 10.2.3. Hasil analisis menunjukkan bahwa penambahan bahan pengental yang berbeda memberikan pengaruh nyata terhadap persentase produk, produksi whey asam dan hardness, tetapi tidak berpengaruh nyata terhadap stickiness concentrated yogurt susu kambing. Rataan persentase produk sebesar 56,98 %, rataan produksi whey asam sebesar 29,85%, rataan tekstur hardness sebesar 5,21% dan rataan tekstur stickiness -6,73%. Kesimpulan penambahan bahan pengental 0,5% yang berbeda meningkatkan persentase produk, menurunkan produksi whey asam serta mempengaruhi tekstur stickiness concentrated yogurt susu kambing. |
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| Abtrak (Bhs. Inggris) | The research titled The Effect of Different Thickeners on Product Percentage, Acid Whey Production, and Texture of Concentrated Goat Milk Yogurt was conducted from August 3 to August 13, 2024, at the Livestock Product Technology Laboratory, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. The objective of the study was to determine the effect of adding different thickeners on product percentage, acid whey production, and the texture of concentrated goat milk yogurt. The materials used in the study included 5,000 g of pure goat milk, with the addition of 10 g of yogurt starter and 0.5% (5 g) of each thickener: skim, carrageenan, gelatin, and pectin. The variables measured were product percentage, acid whey production, and texture. The research method was experimental, using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments applied were: control (P0), addition of 0.5% skim (P1), 0.5% carrageenan (P2), 0.5% gelatin (P3), and 0.5% pectin (P4). The data were analyzed using Analysis of Variance (ANOVA), followed by the Honest Significant Difference (HSD) test when the data showed significant effects, using the GraphPad Prism 10.2.3 software. The results of the analysis showed that the addition of different thickeners significantly affected product percentage, acid whey production, and hardness, but had no significant effect on the stickiness of the concentrated goat milk yogurt. The average product percentage was 56.98%, the average acid whey production was 29.85%, the average hardness texture was 5.21%, and the average stickiness texture was -6.73%. In conclusion, the addition of 0.5% of different thickeners increased product percentage, reduced acid whey production, and affected the stickiness texture of concentrated goat milk yogurt. |
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| Kata kunci | Concentrated yogurt susu kambing, bahan pengental, persentase produk, whey asam, tekstur. |
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| Pembimbing 1 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., M.P., IPU., ASEAN Eng |
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| Pembimbing 2 | Prof. 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 | 2024-11-28 11:56:29.860905 |
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