Nurhakiki, Clara Andini and Fithri Choirun Nisa, STP, MP, PhD and Ella Saparianti, STP, MP. (2023) Pengaruh Penambahan Gelatin dan Puree Buah Nangka (Artocarpus heterophyllus) Terhadap Karakteristik Yoghurt Susu Kambing. Sarjana thesis, Universitas Brawijaya.
Abstract
Susu merupakan salah satu produk pangan yang kaya akan nilai gizi dan mampu mencukupi kebutuhan gizi manusia. Salah satu alternatif protein hewani untuk mencukupi kebutuhan gizi terbesar selain susu sapi adalah susu kambing. Kelemahan susu kambing adalah aroma khas berbeda dari susu sapi (goaty flavor). Sehingga, untuk menghilangkan aroma “prengus” pada susu kambing dilakukan pengolahan menjadi yoghurt susu kambing. Selain itu, permasalahan lainnya dari susu kambing ini adalah tekstur yang memiliki gelling rendah daripada susu sapi, sehingga perlunya penambahan hidrokoloid berupa gelatin untuk meningkatkan tekstur lebih baik. Rancangan Percobaan dalam penelitian yaitu Rancangan Acak Kelompok Faktorial (RAKF) 2 perlakuan, yakni konsentrasi gelatin terdiri dari tiga level (1%; 1,5%; dan 2%), serta konsentrasi puree nangka terdiri dari dua level (5% dan 10%). Didapatkan 6 kombinasi perlakuan yang diulang sebanyak 4 kali. Didapatkan 24 satuan percobaan yang dianalisis menggunakan metode ANOVA (Analysis of Variance) General Linear Model pada software Minitab 19 selang kepercayaan 95% yang bertujuan mengetahui pengaruh faktor terhadap respon yang dihasilkan. Kemudian, uji lanjut metode Tukey’s Honestly Significant Difference Test (Tukey HSD Test) selang kepercayaan 95% dan jika terdapat interaksi antar perlakuan dapat dilakukan uji lanjut DMRT (Duncan’s Multiple Range Test) pada aplikasi SPSS. Penentuan perlakuan terbaik diketahui menggunakan metode De Garmo Microsoft Excel 19. Hasil perlakuan terbaik dilakukan pengujian hedonik untuk mengetahui penerimaan konsumen terhadap yoghurt paling disukai dan analisa data menggunakan uji non- parametrik dengan uji Friedman. Hasil analisis viskositas menunjukkan interaksi antara penambahan gelatin dan puree buah nangka pada yoghurt susu kambing. Variasi perlakuan sineresis dengan gelatin berpengaruh nyata, sedangkan penambahan puree buah nangka tidak dihasilkan pengaruh nyata serta tidak terjadi interaksi antar keduanya. Namun, berpengaruh nyata terhadap penambahan puree buah nangka. Hasil perlakukan terbaik merupakan yoghurt susu kambing gelatin 2% dan puree buah nangka 10% dengan sineresis sebesar 0,06%; viskositas 4472,66 cp; pH 4,09; dan total asam 2,03%. Hasil total bakteri asam laktat (BAL) tertinggi sebesar 6,3 x 107 CFU/ml. Hasil perlakuan terbaik diuji kesukaan (Hedonic Test) kepada 101 panelis untuk mengetahui kesukaan aroma, rasa, kekentalan, warna dan overall. Hasil perlakuan terbaik dianalisa dengan Scanning Electron Microscopy (SEM) untuk mengetahui pengaruh penambahan gelatin dan puree buah nangka terhadap struktur mikro yoghurt. Saran untuk penelitian selanjutnya diharapkan dapat menganalisis umur simpan yogurt susu kambing dengan gelatin dan puree buah ditinjau dari nilai viskositas dan sineresis.
English Abstract
Milk is a food product that is rich in nutritional value and can fulfill human nutritional needs. An alternative animal protein to fulfill the greatest nutritional needs besides cow's milk is goat's milk. The weakness is the distinctive aroma different from cow's milk (goaty flavor). So, to eliminate the "prengus" aroma in goat milk, the processing is done into goat milk yogurt. In addition, another problem of goat's milk is the texture that has low gelling than cow's milk, so it is necessary to add hydrocolloids in the form of gelatin to improve the texture better. The experimental design used in this research is Factorial Randomized Group Design (RAKF) using 2 treatments, namely gelatin concentration consisting of three levels (1%; 1.5%; and 2%), and jackfruit puree concentration consisting of two levels (5% and 10%). This resulted in 6 treatment combinations that could be repeated 4 times. There were 24 experimental units analyzed using the ANOVA (Analysis of Variance) General Linear Model method on Minitab 19 software with a 95% confidence interval to determine the effect of factors on the resulting response. Then, the Tukey's Honestly Significant Difference Test (Tukey HSD Test) method is carried out with a 95% confidence interval and if there is an interaction between treatments, the DMRT (Duncan's Multiple Range Test) further test can be carried out in the SPSS application. The determination of the best treatment can be known using the De Garmo method in Microsoft Excel 19. Then, the results of the best treatment are carried out hedonic or favorability testing to determine consumer acceptance of the most preferred yogurt and carried out with data analysis using non-parametric tests with the Friedman test. The results of the analysis of viscosity showed an interaction between the addition of gelatin and jackfruit puree in goat milk yogurt. The variation of syneresis treatment with the addition of gelati had a significant effect, while the addition of jackfruit puree did not produce a significant effect and there was no interaction between the two. Variations of pH and total acid showed no significant effect on the addition of gelatin. However, it has a significant effect on the addition of jackfruit puree. The best treatment result is goat milk yogurt with 2% gelatin and 10% jackfruit fruit puree with syneresis of 0.06%; viscosity of 4472.66 cp; pH of 4.09; and total acid of 2.03%. The highest total lactic acid bacteria (LAB) result was 6.3 x 107 CFU/ml. The best treatment results were tested for liking (Hedonic Test) with cow's milk yogurt and goat's milk yogurt to 101 panelists to determine the liking of aroma, taste, viscosity, color, and overall. The best treatment results were analyzed by Scanning Electron Microscopy (SEM) to find out the effect of the addition of gelatin and jackfruit puree on the microstructure of yogurt. Suggestions for further research are expected to analyze the shelf life of goat milk yogurt with gelatin and fruit puree in terms of viscosity and syneresis values.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Buah Nangka, Gelatin, Susu Kambing, Yoghurt-Jackfruit, Gelatin, Goat Milk, Yoghurt |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 12 Jan 2024 08:26 |
| Last Modified: | 12 Jan 2024 08:26 |
| URI: | http://repository.ub.ac.id/id/eprint/209491 |
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