Artikel Ilmiah : D1A018197 a.n. ETIKA LARASATI PUTRI
| NIM | D1A018197 |
|---|---|
| Namamhs | ETIKA LARASATI PUTRI |
| Judul Artikel | PENGARUH PENAMBAHAN WHEY PROTEIN CONCENTRATE (WPC) TERHADAP VISKOSITAS, WATER HOLDING CAPACITY DAN SINERESIS YOGHURT SUSU SAPI DENGAN LAMA INKUBASI YANG BERBEDA |
| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh penambahan Whey Protein Concentrate (WPC) terhadap viskositas, WHC, dan sineresis yoghurt susu sapi dengan lama inkubasi yang berbeda. Penelitian dilaksanakan pada bulan Desember 2023 di Laboratorium Teknologi Hasil Ternak , Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi penelitian yang digunakan diantaranya susu sapi, starter yoghurt, dan WPC sebanyak 0% (P0), 2% (P1), 4%(P2), dan 6%(P3). Variabel yang diukur adalah viskositas, WHC, dan sineresis. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 8 perlakuan dan 3 ulangan. Data dianalisis menggunakan analisis variansi. Hasil analisis menunjukkan bahwa penambahan WPC dengan lama inkubasi berbeda berpengaruh nyata terhadap viskositas, WHC dan sineresis yoghurt susu sapi. Rataan nilai viskositas tertinggi sebesar 553,73 cP, rataan nilai WHC tertinggi sebesar 50,78%, dan rataan nilai sineresis terendah sebesar 20,53%. Kesimpulan penambahan WPC hingga 6% mampu mengubah nilai viskositas, WHC, dan sineresis yoghurt. Waktu inkubasi yang semakin lama yaitu 6 jam mampu menaikan viskositas yoghurt sebesar 553,73 cP, WHC 50,78% dan menurunkan sineresis sampai 20,53%. |
| Abtrak (Bhs. Inggris) | This study aims to determine the effect of adding Whey Protein Concentrate (WPC) on the viscosity, WHC, and syneresis of cow's milk yoghurt with different incubation periods. The study was conducted in December 2023 at the Animal Product Technology Laboratory, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. The research materials used included cow's milk, yoghurt starter, and WPC as much as 0% (P0), 2% (P1), 4% (P2), and 6% (P3). The variables measured were viscosity, WHC, and syneresis. The study was conducted experimentally using a Completely Randomized Design (CRD) with 8 treatments and 3 replications. Data were analyzed using analysis of variance. The results of the analysis showed that the addition of WPC with different incubation periods had a significant effect on the viscosity, WHC and syneresis of cow's milk yoghurt. The highest average viscosity value was 553.73 cP, the highest average WHC value was 50.78%, and the lowest average syneresis value was 20.53%. The conclusion is the WPC use up to 6% can change the viscosity, WHC, and syneresis values of yoghurt. The longer incubation time, which is 6 hours, can increase the viscosity of yoghurt by 553.73 cP, WHC 50.78% and reduce syneresis to 20.53%. |
| Kata kunci | yoghurt susu sapi, WPC, viskositas, WHC, sineresis. |
| Pembimbing 1 | Prof. Ir. Juni Sumarmono, M.Sc., Ph.D., IPU., ASEAN Eng. |
| Pembimbing 2 | Irfan Fadhlurrohman, S.Pt., M.Pt. |
| Pembimbing 3 | |
| Tahun | 2025 |
| Jumlah Halaman | 10 |
| Tgl. Entri | 2025-02-04 08:49:12.869281 |