Kualitas Yoghurt Susu Kambing PE Dengan Suplementasi Ekstrak Buah Lakum Terhadap Viskositas, Total Asam dan Total Padatan Terlarut

Article Sidebar

PDF
Published: Jun 30, 2021
DOI: https://doi.org/10.21067/jsp.v9i1.5668
Keywords:
Yoghurt ekstrak buah lakum, viskositas, total asam, gula reduski, susu kambing

Main Article Content

Edy Permadi
Fitri Suciati
Program Studi Agroindustri, Jurusan Agroindustri, Politeknik Negeri Subang, Jl. Brigjen Katamso No. 37, Dangdeur, Kabupaten Subang, 41212
Retno Budi Lestari
Program Studi Peternakan, Fakultas Pertanian, Universitas Tanjungpura, Jl. Prof. Dr. H. Hadari Nawawi, Kota Pontianak, 78124

Abstract

This research aimed to determine viscosity, total acid, and total dissolved solid of goat milk yogurt supplemented with lakum fruit extract. This research was designed used the Completely Randomized Design (CRD) with one factor namely concentration of addition lacum fruit extract P0: 0%; P1: 0.5%; P2: 1%; P3:1.5; P4: 2%; P5: 2.5% dan P6: 3% with 3 replication. The variables observed were viscosity, total acid, and total dissolved solid. The results showed that supplementation of lakum fruit extract had a significant effect (P<0.05) on total acid value ranged between 0.88-1.44% and 0.13-0.76 dPas, but had no significant effect (P> 0.05) to total dissolved solid with a value of 15.4-21.9%. This study concludes that PE goat's milk yogurt with the addition of lakum fruit extract affected the total acid and viscosity but did not affect the total dissolved solids. Therefore, the total acid produced in this study was following SNI yogurt.


Keywords: Lakum fruit extract yogurt, viscosity, total acid, total dissolved solids, goat's milk

Article Details

How to Cite
Permadi, E. ., Fitri Suciati, & Retno Budi Lestari. (2021). Kualitas Yoghurt Susu Kambing PE Dengan Suplementasi Ekstrak Buah Lakum Terhadap Viskositas, Total Asam dan Total Padatan Terlarut. Jurnal Sains Peternakan, 9(1), 40–47. https://doi.org/10.21067/jsp.v9i1.5668
Issue
Vol. 9 No. 1 (2021): Jurnal Sains Peternakan
Section
Articles

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

References

Arief, Ratna Wylis., Novilia Santri., dan Robet Asnawi. 2018. Pengenalan Pengolahan Susu Kambing Di Kecamatan Sukadana Kabupaten Lampung Timur. J. Teknologi & Industri Hasil Pertanian, (23): 45-56.
Gad, A. S., A. M. Kholif and A. F. Sayed. 2010. Evaluation of the Nutritional Value of Functional Yoghurt Resulting from Combination Date Palm Syrup and Skim Milk. Am. J. Food Technology. 5: 250-259.
Ibrahim, I.A., Naufalin, R., Erminawati, dan Dwiyanti, H. 2019. Effect of Fermentation Temperature and Culture Concentration on Microbial and Physicochemical Properties of Cow and Goat Milk Yogurt. IOP Conf. Series: Earth and Environmental Science 406 (2019) 012009.
Krisnaningsih,A. T. J., T. I.W. Kustyorini, M. Meo, 2020. Pengaruh Penambahan Pati Talas (Colocasia esculenta) Sebagai Stabilizer Terhadap Viskositas dan Uji Organoleptik Yogurt. Jurnal Sains Peternakan. 8(1): 66-76.
Kurniadi, E., D.W. Rousdy, dan A.H.Yanti. 2018. Aktivitas Nefroprotektif Ekstrak Metanol Buah Lakum (Cayratia trifolia (L.) Domin) terhadap Induksi Parasetamol, Jurnal Labora Medika, 2(1): 14-21.
Legowo, A. M., Kusrahayu, dan S. Mulyani. 2009. Teknologi Pengolahan Susu. Universitas Diponegoro. Semarang.
Nwaoha, M., I. Elizabeth and N. G. Onyinyechi. 2012. Production and evaluaton of yoghurt flavoured with beetroot beta vulgaris L. Journal of Food Science and Engineering, 2: 583-592.
Oladimeji, T. E., Iyi-Eweka. E., Oyinlola. R. Obanla. 2016. Effects of Incubation Temperature on the Physical and Chemical Properties of Yoghurt. 3rd International Conference on African Development. 100-102.
Öztürk , B.A., M. D. Öner. 1999. Production and Evaluation of Yogurt with Concentrated Grape Juice. Journal of Food Science. 64(3).
Purbasari, A., Y. B. Pramono dan S. B. M. Abduh. 2014. Nilai pH, kekentalan, cita rasa dan kesukaan pada susu fermentasi dengan perisa alami jambu air (Syzygium sp). Jurnal Aplikasi Teknologi Pangan. 3 (4) : 174 – 177.
Puspitarini, O. R., dan S. Susilowati. 2020. Aktivitas Antioksidan, Kadar Protein, dan Gula Reduksi Yoghurt Susu Kambing dengan Penambahan Sari Apel Manalagi (Malus sylvestris). Jurnal Peternakan Indonesia. 22(2): 236-241.
Reid, G, 2015, The Growth Potential for Dairy Probiotics. International Diary Journal, 49: 16-22.
Rukmana, R., 2015. Wirausaha Ternak Kambing PE Secara Intensif Pertama. S. Suryantoro, ed., Jogjakarta: Lily Publiser.
Sampurno, A., A. N. Cahyanti dan E. Nofiyanto. 2020. Karakteristik Yoghurt Susu Kambing Buah Nangka Dan Cempedak. Pengembangan Rekayasa dan Teknologi. 16(2): 121-128.
Septiani, A. H., Kusrahayu dan A. M Legowo. 2013. Pengaruh Penambahan Susu Skim Pada Proses Pembuatan Frozen Yogurt Yang Berbahan Dasar Whey Terhadap Total Asam, pH dan Jumlah Bakteri Asam Laktat. Animal Agriculturel Journal. 2(1): 225-231.
Sintasari, R.A., Kusnadi, J., dan Ningtyas, D.W. 2014. Pengaruh Penambahan Konsentrasi Susu Skim dan Sukrosa terhadap Karakteristik Minuman Probiotik Sari Beras Merah. Jurnal Pangan dan Agroindustri. 2(3): 66-75.
Tamime, A. Y. dan R. K. Robinson. 2007. Yoghurt Science and Technology (third edition). Cambridge England: Woodhead Publishing Limited.
Wibawanti J.M.W. dan Rinawidiastuti. 2018. Sifat Fisik Dan Organoleptik Yogurt Drink Susu Kambing Dengan Penambahan Ekstrak Kulit Manggis (Garcinia mangostana L.). Jurnal Ilmu dan Teknologi Hasil Ternak, 13(1): 27-37.
Zulaikhah, S. R dan R. Fitria. 2020. Total Asam, Viskositas Dan Kesukaan Yogurt Buah Pisang Ambon (Musa Paradisiaca). Jurnal Sains Peternakan. 8(2): 77-83.