| Abstrak (Bhs. Indonesia) | Catur Aprilia Anggraeni. Latar Belakang. Tujuan penelitian untuk mengetahui Pengaruh Penambahan Kayu Secang (Caesalpinia sappan L.) dengan Persentase yang Berbeda terhadap Karakteristik Sensoris dan Warna Yoghurt Susu Sapi. Materi dan metode. Bahan yang digunakan yaitu 10.000 g susu sapi, 50 g kayu secang, 25 g stater. Penelitian dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah penambahan kayu secang 0,1% (P1), 0,3% (P2), 0,5% (P3), 0,7% (P4), 0,9% (P5). Data dianalisis menggunakan analisis variansi (ANAVA) dengan uji lanjut beda nyata terkecil (BNT) dan beda nyata jujur (BNJ). Hasil. Penelitian menunjukkan bahwa penambahan kayu secang berpengaruh sangat nyata (P<0,01) dan berpengaruh tidak nyata (P>0,05) terhadap karakteristik sensoris dan whiteness index (WI). Rataan karakteristik sensoris adalah warna 5,27±0,91 (P1) - 3,63±1,40 (P5), aroma 5,30±1,34 (P1) - 4,00±1,15 (P5), tekstur 4,77±1,04 (P1) - 3,88±1,29 (P5), rasa 4,17±1,12 (P1) - 3,03±1,38 (P5), kesukaan (overall) 4,57±0,97 (P1) - 3,60±1,07 (P5) dan whiteness index (WI) 73,53±3,52 (P1) - 45,11±22,67 (P5), L*(lightness) 73,98±3,54 (P1) - 46,06±22,92 (P5), a*(redness) -1,96±2,68 (P1)- -4,70±3,07 (P5), b*(yellowness) -0,67±4,33 (P1)- -3,21±8,57 (P5). Kesimpulan. Penambahan bubuk kayu secang dengan persentase berbeda menghasilkan karakteristik sensoris yang disukai hingga agak disukai dan nilai whiteness index (WI) dan L*(lightness) yang sama lalu menurun sementara nilai a*(redness) dan b*(yellowness) relatif sama.
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| Abtrak (Bhs. Inggris) | Catur Aprilia Anggraeni. Background. The purpose of the study was to determine the Effect of Adding Secang Wood (Caesalpinia sappan L.) with Different Percentages on the Sensory Characteristics and Color of Cow's Milk Yogurt. Materials and methods. The ingredients used are 10,000 g of cow's milk, 50 g of secang wood, and 25 g of stater. The study was conducted experimentally with a Complete Random Design (RAL) with 5 treatments and 4 replicates. The treatment given was the addition of sappang wood 0.1% (P1), 0.3% (P2), 0.5% (P3), 0.7% (P4), 0.9% (P5). Data were analyzed using variance analysis (ANAVA) with the follow-up test of the smallest real difference (BNT) and the honest real difference (BNJ). Result. Research shows that the addition of sappang wood has a very real effect (P<0.01) and an intangible effect (P>0.05) on sensory characteristics and whiteness index (WI). The average sensory characteristics were 5.27±0.91 (P1) - 3.63±1.40 (P5), aroma 5.30±1.34 (P1) - 4.00±1.15 (P5), texture 4.77±1.04 (P1) - 3.88±1.29 (P5), taste4.17±1.12 (P1) - 3.03±1.38 (P5), preference (overall) 4.57±0.97 (P1) - 3.60±1.07 (P5) and whiteness index (WI) 73.53±3.52 (P1) - 45.11±22.67 (P5), L*(lightness) 73.98±3.54 (P1) - 46.06±22.92 (P5), a*(redness) -1.96±2.68 (P1)- -4.70±3.07 (P5), b*(yellowness) -0.67±4.33 (P1)- -3.21±8.57 (P5). Conclusion. The addition of sappan wood powder with different percentages resulted in sensory characteristics that were preferred to somewhat preferred and the whiteness index (WI) and L*(lightness) values were the same, then decreased while the values a* (redness) and b*(yellowness) were relatively the same.
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