| NIM | D1A020001 |
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| Namamhs | YOGI HARTONO |
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| Judul Artikel | Sineresis, DIA, dan Whey Bebas Yoghurt Susu Kambing dengan Penambahan Jahe Merah |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak jahe merah (Zingiber officinale var. rubrum) terhadap kualitas fisik yoghurt berbahan dasar susu kambing, khususnya pada parameter sineresis, daya ikat air, dan whey bebas. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan konsentrasi ekstrak jahe merah (0%, 2%, 4%, dan 6%) dan lima ulangan. Proses pembuatan yoghurt diawali dengan pasteurisasi susu kambing pada suhu 80 °C selama 15 menit, penambahan ekstrak jahe merah sesuai perlakuan, penurunan suhu hingga 40 °C, dan fermentasi selama 6 jam menggunakan starter bakteri asam laktat. Hasil analisis variansi (ANAVA) menunjukkan bahwa penambahan ekstrak jahe merah tidak berpengaruh nyata (P>0,05) terhadap nilai sineresis, daya ikat air, maupun whey bebas pada yoghurt susu kambing. Rataan nilai sineresis yang diperoleh sebesar 41,97%, daya ikat air 58,19%, dan whey bebas 65,69%. Hasil pengaruh tidak nyata ini diduga karena proses pemanasan pada pembuatan ekstrak jahe merah (80 °C selama 15 menit) yang menonaktifkan enzim protease (zingibain) dan menurunkan aktivitas senyawa bioaktif seperti gingerol dan shogaol, sehingga tidak mampu meningkatkan kekuatan struktur gel yoghurt. |
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| Abtrak (Bhs. Inggris) | This study aimed to determine the effect of adding red ginger extract (Zingiber officinale var. rubrum) on the physical quality of goat milk-based yogurt, particularly in terms of syneresis, water holding capacity, and free whey. The research used a Completely Randomized Design (CRD) with four levels of red ginger extract (0%, 2%, 4%, and 6%) and five replications. The yogurt was produced by pasteurizing goat milk at 80 °C for 15 minutes, adding red ginger extract according to the treatments, cooling to 40 °C, and fermenting for 6 hours using lactic acid bacteria starter cultures.Analysis of variance (ANOVA) showed that the addition of red ginger extract had no significant effect (P>0.05) on the syneresis, water holding capacity, or free whey of goat milk yogurt. The average values obtained were 41.97% for syneresis, 58.19% for water holding capacity, and 65.69% for free whey. The lack of significant effect is presumed to be due to the heating process (80 °C for 15 minutes) during red ginger extract preparation, which inactivated protease enzymes (zingibain) and reduced the activity of bioactive compounds such as gingerol and shogaol, thus failing to strengthen the yogurt gel structure. |
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| Kata kunci | yoghurt, susu kambing, jahe merah, sineresis, whey bebas |
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| Pembimbing 1 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., M.P., IPU., ASEAN Eng. |
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| Pembimbing 2 | Irfan Fadhlurrohman, S.Pt., M.Pt. |
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| Pembimbing 3 | |
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| Tahun | 2025 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2025-11-14 08:57:41.878492 |
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