| NIM | D1A018106 |
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| Namamhs | FEBI WULANDARI |
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| Judul Artikel | PENGARUH PENAMBAHAN SUMBER PROTEIN YANG BERBEDA TERHADAP TEKSTUR, WARNA, pH DAN SINERESIS CONCENTRATED YOGURT SUSU SAPI |
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| Abstrak (Bhs. Indonesia) | Penelitian dengan judul Pengaruh Penambahan Sumber Protein yang Berbeda terhadap Tekstur, Warna, pH, dan Sineresis Concentrated yogurt Susu Sapi dilaksanakan pada 4-17 November 2024 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Tujuan penelitian yaitu untuk Mengetahui pengaruh penambahan protein eksternal yang berbeda terhadap tekstur, warna, pH dan sineresis concentrated yogurt susu sapi. Materi penelitian yang digunakan antara lain 5.000 g susu sapi murni dengan penambahan starter yogurt 15 g dan sumber protein yaitu WPI 5 % (12,5 g), WPC 5 % (12,5 g), dan skim 5 % (12,5 g). Variabel yang diukur adalah tekstur, warna, pH, dan sineresis. Metode penelitian secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah kontrol (P0), penambahan WPI 5% (P1), WPC 5% (P2), dan skim 5% (P3). 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 sumber protein yang berbeda memberikan pengaruh nyata (P<0.05) terhadap firmness, tetapi tidak berpengaruh nyata (P>0.05) terhadap warna, pH, dan sineresis concentrated yogurt susu sapi. Rataan nilai firmness sebesar 31,51, rataan whiteness index sebesar 79,58, rataan pH sebesar 4,28 dan rataan sineresis sebesar 14,33%. Kesimpulan penambahan sumber protein sebanyak 5% yang berbeda dapat menurunkan firmness, namun tidak mengubah nilai whiteness index, pH dan sineresis concentrated yogurt susu sapi sehingga nilai yang dihasilkan relatif sama. |
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| Abtrak (Bhs. Inggris) | Research with the title Effect of Addition of Different Protein Sources on the Texture, Color, pH, and Syneresis of Concentrated Cow's Milk yogurt was conducted on November 4-17, 2024 at the Animal Products Technology Laboratory, Faculty of Animal Husbandry, Universitas Jenderal Soedirman, Purwokerto. The purpose of the study was to determine the effect of the addition of different external proteins on the texture, color, pH and syneresis of concentrated cow's milk yogurt. The research materials used included 5,000 g of pure cow's milk with the addition of 15 g yogurt starter and protein sources namely WPI 5% (12.5 g), WPC 5% (12.5 g), and skim 5% (12.5 g). The variables measured were texture, color, pH, and syneresis. The research method was experimental using a completely randomized design (CRD) with 4 treatments and 5 replicates. The treatments were control (P0), 5% WPI (P1), 5% WPC (P2), and 5% skim (P3). Data were analyzed using analysis of variance (ANOVA) and further tests were carried out using Honest Real Differences (BNJ) analysis if the data had a significant effect using the GraphPad Prism 10.2.3 program. The results showed that the addition of different protein sources had a significant effect (P<0.05) on firmness, but no significant effect (P>0.05) on color, pH, and syneresis of concentrated cow's milk yogurt. The average firmness value was 31.51, the average whiteness index was 79.58, the average pH was 4.28 and the average syneresis was 14.33%. Conclusion The addition of 5% different protein sources can reduce firmness, but does not change the value of whiteness index, pH and sineresis of concentrated cow's milk yogurt so that the resulting value is relatively the same. |
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| Kata kunci | Concentrated yogurt, sumber protein, tekstur, warna, pH, dan sineresis. |
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| Pembimbing 1 | Prof. Ir. Juni Sumarmono, M.Sc., Ph.D., IPU., ASEAN Eng. |
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| Pembimbing 2 | Dr. Hermawan Setyo Widodo, S.Pt., M.Si |
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| Pembimbing 3 | |
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| Tahun | 2025 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2025-02-04 10:23:12.139428 |
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