Forena, Rahavena Ridha and Fithri Choirun Nisa,, STP., MP., Ph.D and Hera Sisca Prasmita, STP. M.Sc (2023) Pengaruh Penambahan Carboxymethyl Cellulose (CMC) dan Puree Pisang Mas (Musa acuminata Colla) terhadap Karakteristik Fisikokimia dan Mikrostruktur Yoghurt Susu Kambing. Sarjana thesis, Universitas Brawijaya.
Abstract
Susu kambing memiliki banyak keunggulan diantaranya lebih mudah dicerna serta memiliki alergenitas yang rendah. Di sisi lain, susu kambing juga memiliki goaty flavour yang kurang disukai oleh banyak orang. Pengolahan susu kambing menjadi yoghurt merupakan bentuk diversifikasi olahan susu kambing serta diharapkan dapat meningkatkan nilai manfaat kesehatannya. Permasalahan yang sering muncul pada produk yoghurt susu kambing adalah tekstur yang kurang kompak serta stabilitas yang rendah. Penambahan hidrokoloid diharapkan dapat meningkatkan stabilitas yoghurt. CMC merupakan jenis hidrokoloid yang banyak digunakan sebagai bahan penstabil pada berbagai produk makanan termasuk yoghurt, namun penelitian mengenai penggunaan CMC pada yoghurt susu kambing masih sangat terbatas. Kualitas rasa dari yoghurt susu kambing dapat diperbaiki dengan penambahan puree buah. Pada penelitian ini, dipilih buah pisang mas karena produksinya melimpah, memiliki aroma harum serta rasa manis, serta mengandung serat FOS dan inulin yang diharapkan dapat membantu memperbaiki kualitas fisik yoghurt. Penelitian dilakukan dengan tujuan mengetahui pengaruh penambahan CMC maupun puree pisang mas terhadap karakteristik yoghurt susu kambing serta mengetahui ada tidaknya interaksi antar dua faktor. Penelitian dilakukan dalam dua tahap yaitu penelitian pendahuluan dan penelitian utama. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok Faktorial (RAKF) dengan dua faktor. Faktor pertama adalah konsentrasi CMC yang terdiri dari 3 taraf (0,75% ; 1% ; dan 1,25%) sedangkan faktor kedua adalah konsentrasi puree pisang mas yang terdiri dari 2 taraf (10% dan 20%). Analisis data menggunakan Analysis of Variance (ANOVA) dengan selang kepercayaan 95%. Faktor yang berpengaruh nyata akan diuji lanjut menggunakan LSD atau DMRT. Metode Uji Indeks Efektivitas De Garmo digunakan untuk menentukan sampel dengan perlakuan terbaik. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi CMC berpengaruh nyata pada parameter viskositas sementara perlakuan konsentrasi puree pisang mas berpengaruh nyata pada parameter viskositas, pH, dan total asam serta terdapat interaksi antar dua faktor pada parameter sineresis. Perlakuan terbaik yoghurt susu kambing terdapat pada perlakuan konsentrasi CMC sebesar 1% dengan konsentrasi puree pisang mas sebesar 20%. Pada perlakuan tersebut didapatkan nilai viskositas sebesar 7991 cP, sineresis sebesar 6,23%, pH sebesar 4,49, total asam sebesar 1,49%, dan total bakteri asam laktat sebesar 2,4 x 108 CFU/mL. Hasil analisis SEM menunjukkan struktur yoghurt yang lebih rapat dan kompak serta rongga yang lebih kecil daripada kontrol.
English Abstract
Goat milk has many advantages including being easier to digest and having low allergenicity. On the other side, goat milk also has a distinctive smell (goaty flavour) which many people don't like. Goat milk processing into yoghurt is a form of processed goat milk diversification and expected to increase its nutritional value. The problems that often arise in goat milk yoghurt products are the less compact texture and low stability. The addition of hydrocolloids is expected to increase the stability of the yoghurt. CMC is a type of hydrocolloid that is widely used as a stabilizer in various food products including yoghurt, but research on the use of CMC in goat's milk yoghurt is still limited. The taste quality of goat's milk yoghurt can be improved by adding fruit puree. In the study, Pisang Mas were chosen because it has high productivity and have a fragrant aroma and sweet taste, and contain dietary fiber (FOS and inulin) which are expected to help improve the physical quality of yoghurt. The research was conducted to know the effect of adding CMC and banana puree on the characteristics of goat's milk yoghurt and know whether there was an interaction between the two factors. The research was conducted in two stages, namely preliminary research and main research. The research design used is a factorial randomized block design (RBD Factorial) with two factors. The first factor is concentration of CMC which consisted of 3 levels (0,75%; 1%; and 1,25%) while the second factor is concentration of pisang mas puree which consisted of 2 levels (10% and 20%). Data analysis used Analysis of Variance (ANOVA) with a 95% confidence interval. Factors that have a significant effect will be tested further using Least Significance Different (LSD) or Duncan Multiple Range Tests (DMRT). De Garmo effectiveness index method will be used to determine the sample with the best treatment. The results showed that addition of CMC had a significant effect on the viscosity parameter while the addition of pisang puree had a significant effect on the parameters of viscosity, pH, and total acid and there is an interaction between the two factors on the syneresis parameter. The best treatment for goat's milk yogurt was obtained at addition of 1% CMC with 20% pisang mas puree. In this treatment, the viscosity value was 7991 cP, syneresis was 6.23%, pH was 4.49, total acid was 1.49%, and total lactic acid bacteria was 2.4 x 108 CFU/mL. The results of the SEM analysis showed a tighter and more compact yogurt structure and smaller cavities than the control.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100075 |
| Uncontrolled Keywords: | CMC, Hidrokoloid, Puree Pisang Mas, Yoghurt Susu Kambing,CMC, Hydrocolloid, Goat Milk Yoghurt, Pisang Mas Puree |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 18 Aug 2023 07:23 |
| Last Modified: | 18 Aug 2023 07:23 |
| URI: | http://repository.ub.ac.id/id/eprint/202534 |
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Text (DALAM MASA EMBARGO)
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