Anggraeni, VimalaDewi (2014) Pengaruh Penambahan Krimer Nabati Terhadap Ph, Total Asam Laktat, Viskositas, Dan Bahan Kering Pada Yoghurt Set. Sarjana thesis, Universitas Brawijaya.
Abstract
Pengambilan data penelitian dimulai bulan April Sampai dengan Mei 2014 yang dilaksanakan di Laboratorium Fisika-Kimia Hasil Ternak Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya Malang. Rumusa nmasalah dalam penelitian ini adalah bagaimana pengaruh penambahan krimernabati terhadap kualitas yoghurt set, Serta berap akonsentrasi krimernabati yang Tepat untu kmenghasilkan yoghurt set yang Berkualitas baik ditinjau dari pH, total asam, Viskositas dan bahan kering. Tujuan penelitian ini adalah untuk mengetahui pengaruh pengguna Ankrimernabati terhadap kualitas yoghurt set Serta untuk mengetahu konsentrasi krimernabati yang Tepat untuk menghasilkan yoghurt set yang Berkualitas baik ditinjau dari pH, total asam, dan bahan kering. Materi penelitian adalah yoghurt set yang terbuat dari bahan-bahan seperti susu segar, krimer nabati, bakteri starter (Lactobacillus bulgaricus, Streptococcus thermophilus dan Lactobacillus acidophillus). Metode yang digunakan dalam penelitian ini adalah percobaan laboratorium dengan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang dicobakan dalam penelitian yaitu tanpa penambahan krimer nabati (P0), penambahan krimer nabati dengan konsentrasi 3 % (P1); 6 % (P2); 9 % (P3); dan 12% (P4). Variabel yang diamati meliputi pH, total asam laktat, viskositas, dan kadar bahan kering. Data yang diperoleh dari keempat pengujian tersebut diolah dengan bantuan program Microsoft Excel. Setelah data rata-rata diperoleh, dilanjutkan analisis ragam (ANOVA) dan kemudian dilakukan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa tingkat penambahan krimer nabati memberikan perbedaan pengaruh yang sangat nyata (P≤0,01) terhadap pH, total asam laktat, viskositas, dan kadar bahan kering. Rata-rata pH pada perlakuan P0, P1, P2, P3, dan P4masing-masing 3,735; 3,868; 3,931; 4,003 dan 4,013; total asam laktat 1,882; 1,708; 1,379; 1,087 dan 0,990 %; viskositas 254,75; 329,75; 364,50; 569,25 dan 659,75 cP; bahan kering 10,414; 13,91; 16,289; 19,831 dan 21,034 %. Kesimpulan hasil penelitian ini adalah penambahan krimer nabati dengan konsentrasi yang berbeda memberikan pengaruh terhadap pH, total asam laktat, viskositas dan kadar bahan kering. Tingkat penambahan krimer nabati 12 % merupakan perlakuan terbaik yang menghasilkan yoghurt set dengan pH 4,013; total asam laktat 0,990 %; viskositas 659,75 cP. Saran dalam penelitian ini adalah perludilakukanpenelitianlanjutanmengenaisifatfisiksineresisda ndayaikat air yoghurt set danfaktor lama penyimpanan, karenaakanmenentukankualitasdandayapenerimaan yoghurt.
English Abstract
The purpose of this research was to find out the best concentration of non dairy creamerin set yoghurt in terms of pH, acidity, viscosity, and dry matter. The materials used for this research were fresh milk, yoghurt starter which was combination of Lactobacillus bulgaricus,Streptococcus thermophillus, Lactobacillus acidophillusand non dairy creamer. The method of this research was experiment with Completely Randomized Design (CRD) by using five treatments and four times replication. The treatment werenon dairy creamer concentration of 3 %, 6 %, 9 %, and 12 %. The data was analyzed by using analysis of variance and would be continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that concentration of non dairy creamer gave highly significant difference effects (P≤0.01) on pH, acidity, viscosity and dry matter. Conclusion of this research was the addition of non dairy creamer 12 % in set yoghurt gave the best result with the value of pH was 4,013, acidty was 0,990 %, viscosity was 659,75cP, and dry matter was 21,034 %. Suggestion was to use 12 % non dairy creamer to produce a good quality of set yoghurt.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2014/173/051405097 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 27 Aug 2014 11:26 |
| Last Modified: | 20 Oct 2021 02:49 |
| URI: | http://repository.ub.ac.id/id/eprint/137148 |
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