Apriansa, Ibnu Satria (2017) Penggunaan Berbagai Jenis Gum (Arab, Xanthan Dan Guar) Terhadap Kualitas Yoghurt Drink. Sarjana thesis, Universitas Brawijaya.
Abstract
Yoghurt merupakan suatu produk olahan minuman dari hasil fermentasi. Penelitian ini menggunakan gum (arab, xanthan dan guar) sebagai bahan penstabil yoghurt drink. Tujuan dari penelitian ini adalah untuk untuk mengetahui jenis gum (gum arab, gum xanthan dan gum guar) dapat digunakan sebagai bahan penstabil paling baik dalam pembuatan yoghurt drink dan meningkatkan kualitasnya meliputi sineresis, daya ikat air, keasaman dan organoleptik (tekstur dan rasa) pada yoghurt drink. Sifat fisik gum yang baik merupakan salah satu komponen utama dalam meningkatkan kualitas yoghurt drink. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan yaitu perlakuan tanpa penambahan gum (P0), perlakuan dengan penambahan gum arab (P1), perlakuan dengan penambahan gum xanthan (P2) dan perlakuan dengan penambahan gum guar (P3). Variabel yang diamati adalah sineresis, daya ikat air, keasaman dan organoleptik (tekstur dan rasa). Data dianalisis dengan analisis statistik menggunakan analisis ragam (ANOVA) dalam Rancangan Acak Lengkap (RAL), jika diperoleh perbedaan diantara perlakuan dilanjutkan dengan Uji BNT (Beda Nyata Terkecil). Yoghurt drink yang di buat dengan menambahkan bahan penstabil gum arab, gum xanthan dan gum guar sebesar 0,1 %. Hasil penelitian penambahan penstabil gum arab, xanthan dan guar pada yoghurt drink memberikan pengaruh yang sangat nyata (P<0,01) pada variabel sineresis dan keasaman. Penambahan penstabil gum arab, xanthan dan guar memberikan pengaruh yang nyata (P<0,05) pada variabel organoleptic yaitu tekstur. Penambahan penstabil gum arab, xanthan dan guar tidak memberikan pengaruh yang nyata (P>0,05) terhadap daya ikat air dan tekstur. Berdasarkan hasil penelitian diatas menunjukkan bahwa penambahan gum guar, arab dan xanthan dapat menurunkan sineresis dan meningkatkan daya ikat air, keasaman serta meningkat nilai skor organoleptik. Perlakuan yang terbaik adalah pada penambahan gum guar (P3).
English Abstract
Yoghurt is a product processed a drink of result of fermentation. This research using gum (arabic, xanthan and guar) as a stabilizer yogurt drink. The purpose of this research is to to the knowledge of the gum (gum arabic, gum xanthan and gum guar) can be used as a stabilizer the best in making yogurt drink and improve their quality covering sineresis, water holding capacity, acidity and organoleptic (of textures and taste in yoghurt drink. Of the nature of physical gum good is one of key component of improve the quality of yoghurt drink. Research methodology used is Completely Randomized Design (CRD) to 4 treatment and 4 remedial namely treatments without additional gum (P0), treatment by the addition of gum arabic (P1), treatment by the addition of gum xanthan (P2) and treatment by the addition of gum guar (P3). Variable examined is sineresis , water holding capacity, acidity and organoleptic (texture and sense). Result analyzed by statistical analysis using analysis of variety (ANOVA) in the Completely Random Design (CRD), if obtained differences between treatment continued by test LSD (Least Significance Different). Yoghurt drink which was built by with adding the stabilizer gum arabic, gum xanthan and gum guar of 0.1 %. The results of the study the addition of stabilizer gum arabic, xanthan and guar in yoghurt drink have an influence highly significant effect (P<0.01) on the variables of sineresis and acidity. The additional stabilizer gum arabic, xanthan and guar has no significant effect (P>0.05) of water holding capacity, texture and taste. Based on the research done on shows that additional gum guar, arab and xanthan can be lowered sineresis and water holding capacity, acidity and increased organoleptic scores. The treatment with addition 0.1% guar gum (P3) gave the best result with average 49.16%, water holding capacity 40.35%, acidity 1.07% and organoleptic (texture 4.90 and taste 3.95). The conclution of this research was adding of 0.1% guar gum (P3) in yoghurt drink was the best treatment.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2017/454/051800317 |
| Uncontrolled Keywords: | yoghurt, gum, sineresis, water holding capacity, acidity and organoleptic, Yoghurt, Gum, Sineresis, Daya Ikat Air, Keasaman dan Organoleptik. |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.37 Dairy and related products > 641.371 476 Yogurt |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Nur Cholis |
| Date Deposited: | 29 Jan 2018 06:55 |
| Last Modified: | 28 Sep 2020 18:43 |
| URI: | http://repository.ub.ac.id/id/eprint/8547 |
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