PENGARUH PENAMBAHAN SUSU SKIM PADA PROSES PEMBUATAN FROZEN YOGURT YANG BERBAHAN DASAR WHEY TERHADAP TOTAL ASAM, pH DAN JUMLAH BAKTERI ASAM LAKTAT

Amalia Husna Septiani, Kusrahayu Kusrahayu, Anang Muhammad Legowo

Abstract


ABSTRAK

Penelitian ini bertujuan untuk mengetahui adanya pengaruh dari penambahan susu skim pada frozen yogurtyang berbahan dasar whey terhadap total asam, pH dan jumlah total asam. Manfaat dari penelitian ini diharapkan memperoleh informasi mengenai penambahan susu skim dapat mempengaruhi total asam, pH dan jumlah mikroba pada frozen yogurt yang berbahan dasar whey. Materi yang digunakan dalam penelitian ini adalah susu sapi segar, jeruk nipis, rennet, MRS, kultur starter, CMC, kuning telur, gula pasir, krim dan susu skim. Peralatan yang digunakan antara lain ice cream maker, incubator, kain saring, timbangan, mixer, waterbath, oven, blender, thermometer, sendok dan gelas. Rancangan yang digunakan dalam penelitian adalah rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diterapkan adalah : T0 = frozen yogurt dengan penambahan susu skim sebesar 0 %; T1 = frozen yogurt dengan penambahan susu skim sebesar 2 %; T2 = frozen yogurt dengan penambahan susu skim sebesar 4 % dan T3 = frozen yogurt dengan penambahan susu skim sebesar 6 %. Hasil penelitian menunjukkan bahwa penambahan susu skim sebesar 0%, 2%, 4% dan 6 % berpengaruh nyata terhadap total asam dan pH (P<0,05), namun tidak berpengaruh nyata terhadap jumlah bakteri asam laktat (P>0,05). Total BAL menghasilkan angka 8,38 - 8,88 log CFU/ml; nilai total asam 0,44 - 0,64%; nilai pH 5,99 - 5,95. Penambahan susu skim sebesar 6% menghasilkan total asam, pH dan umlah BAL yang paling baik. Semakin tinggi susu skim yang ditambahkan akan meningkatkan total asam dan menurunkan pH.

Kata kunci: whey, frozen yoghurt, total asam, jumlah bakteri asam laktat

ABSTRACT

This research aimed to find out the influence of the addition skim milk for frozen yogurt made from whey on total acids, pH and total lactic acid bacteria. The benefits of the research are expected to get information about the addition of skim milk can affect the total acid, pH, and the amount of microbial frozen yogurt made from whey. The materials are used in research; fresh milk, lime, rennet, MRS, kultur starter, CMC, yolk, sugar, cream and skim milk. The tools are used; ice cream maker, incubator, strainer, scales, mixer, water bath, oven, blender, thermometer, spoon and glass. The design is used in research was completely randomized design with 4 treatments and 5 replications. The treatments applied: T0 = frozen yogurt with the addition of skim milk at 0%, T1 = frozen yogurt with the addition of 2% skim milk; T2 = frozen yogurt with the addition of 4% skim milk and frozen yogurt = T3 with the addition of skim milk 6%. The results showed the addition of skim milk at 0%, 2%, 4% and 6% significant affect the total acid and pH (P <0.05), but did not significant affect the amount of lactic acid bacteria (P> 0.05) . Total BAL generate a number from 8.38 to 8.88 log CFU / ml total acid value from 0.44 to 0.64; pH values from 5.99 to 5.95. The addition of 6% skim milk resulted in a total acid, pH, and otal BAL best. The higher skim milk is added will increase the total acid and lowers the pH.

Key words: whey, frozen yogurt, total acid, amount of lactic acid bacteria


Keywords


whey; frozen yogurt; total acid; amount of lactic acid bacteria; frozen yoghurt; total asam; jumlah bakteri asam laktat

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