| NIM | D1A018169 |
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| Namamhs | ASIFA LINAHTADIYA |
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| Judul Artikel | Pengaruh Penambahan Berbagai Bahan Pengental (Hidrokoloid) Terhadap Viskositas dan Warna Yoghurt Susu Sapi |
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| Abstrak (Bhs. Indonesia) | ASIFA LINAHTADIYA. Penelitian yang berjudul “Pengaruh Penambahan Bahan Pengental (Hidrokoloid) yang Berbeda Terhadap Warna dan Viskositas Yoghurt Susu Sapi” dilaksanakan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto pada tanggal 4-14 November 2022. Tujuan Penelitian untuk mengetahui pengaruh penambahan berbagai bahan pengental (hidrokoloid) terhadap viskositas dan warna yoghurt susu sapi. Materi dan Metode yang digunakan yaitu susu sapi, starter yoghurt, karagenan, gelatin, skim, dan pektin. Variabel yang diukur adalah viskositas dan warna. Penelitian dilakukan secara eksperimen, menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan. Perlakuan yang diberikan adalah P0: yoghurt susu sapi tanpa pemberian bahan pengental, P1: yoghurt susu sapi yang diberi penambahan karagenan, P2: yoghurt susu sapi yang diberi penambahan gelatin, P3: yoghurt susu sapi dengan penambahan skim, P4: yoghurt susu sapi dengan penambahan pektin. Data di analisis menggunakan Analisis Variansi (ANAVA) dan dilanjutkan menggunakan uji Beda Nyata Jujur (BNJ). Hasil analisis menunjukkan bahwa penambahan berbagai bahan bahan pengental memberikan pengaruh nyata terhadap viskositas, namun tidak berpengaruh nyata terhadap warna. Nilai rata-rata viskositas sebesar 429,17±35,18 sedang warna sebesar 41,43±0,124. Kesimpulan, pemberian bahan pengental yang berbeda pada yoghurt menghasilkan nilai viskositas yang signifikan dan warna yang relatif sama. |
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| Abtrak (Bhs. Inggris) | ASIFA LINAHTADIYA. The research entitled “The Effect of Addition of Different Thickening (Hydrocolloids) Agents on the Color and Viscosity of Cow's Milk Yoghurt” was conducted at the Animal Product Technology Laboratory, Faculty of Animal Husbandry, Universitas Jenderal Soedirman, Purwokerto on November 4-14, 2022. The purpose of the study was to determine the effect of the addition of various thickeners (hydrocolloids) on the viscosity and color of cow's milk yogurt. Materials and Methods used were cow's milk, yogurt starter, carrageenan, gelatin, skim, and pectin. The variables measured were viscosity and color. The research was conducted experimentally, using a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments were P0: cow's milk yoghurt without thickening agent, P1: cow's milk yoghurt with carrageenan added, P2: cow's milk yoghurt with gelatin added, P3: cow's milk yoghurt with skim added, P4: cow's milk yoghurt with pectin added. Data were analyzed using Analysis of Variance (ANOVA) and continued using the Honest Real Difference (BNJ) test. The results of the analysis showed that the addition of various thickening agents had a significant effect on viscosity, but no significant effect on color. The average value of viscosity was 429.17 ± 35.18 while the color was 41.43 ± 0.124. In conclusion, the provision of different thickening agents in yogurt produces significant viscosity values and relatively similar colors. |
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| Kata kunci | Yoghurt, susu sapi, viskositas, dan warna. |
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| Pembimbing 1 | Juni Sumarmono |
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| Pembimbing 2 | Yusuf Subagyo |
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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 | 2025-08-07 09:57:41.472174 |
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