View Item 
      •   IPB Repository
      • Dissertations and Theses
      • Undergraduate Theses
      • UT - Vocational School
      • UT - Supervisor of Food Quality Assurance
      • View Item
      •   IPB Repository
      • Dissertations and Theses
      • Undergraduate Theses
      • UT - Vocational School
      • UT - Supervisor of Food Quality Assurance
      • View Item
      JavaScript is disabled for your browser. Some features of this site may not work without it.

      Analisis Organoleptik, pH, dan Viskositas Stirred Yoghurt dengan Penambahan Tepung Tapioka dan Tepung Jagung sebagai Pengental

      No Thumbnail [100%x80]
      View/Open
      Cover (586.7Kb)
      Fulltext (796.9Kb)
      Lampiran (1.344Mb)
      Date
      2024
      Author
      Khasanah, Khaula Azizah Nur
      Fatimah, Ai Imas Faidoh
      Metadata
      Show full item record
      Abstract
      Yoghurt merupakan produk susu yang mengalami fermentasi untuk menghasilkan minuman asam dengan menggunakan bakteri asam laktat sebagai starter. Bahan utama dalam pembuatan yoghurt adalah susu sapi dengan penambahan skim. Penelitian ini, bertujuan mengetahui pengaruh pengental terhadap yoghurt jenis stirred yoghurt. Penambahan bahan pengental yaitu tepung tapioka dan tepung jagung pada beberapa konsentrasi (tepung tapioka 3%, tepung jagung 3%, dan kombinasi tepung tapioka 1,5% dengan tepung jagung 1,5%). Hasil penelitian menunjukkan, penambahan pengental tidak berbeda signifikan (a>0,05) terhadap parameter warna dan aroma. Sedangkan pada parameter rasa, tekstur, dan keasaman menunjukkan berbeda signifikan (a<0,05). Yoghurt paling disukai pada semua parameter (warna, aroma, rasa, tekstur, dan keasaman) yaitu yoghurt dengan penambahan tepung jagung 3%. Penggunaan kombinasi tepung tapioka dan tepung jagung menghasilkan yoghurt dengan pH lebih tinggi yaitu 4,36 dan pada minggu ke empat 4,15. Kombinasi tepung tapioka dan tepung jagung menghasilkan yoghurt dengan viskositas lebih tinggi yaitu 3831 cP pada minggu ke satu dan 3364 cP pada minggu ke empat.
       
      Yoghurt is a dairy product that undergoes fermentation to produce a sour beverage using lactic acid bacteria as a starter culture. The main ingredient in yoghurt production is cow's milk with the addition of skim milk. This study aims to determine the effect of thickeners on stirred yoghurt. Thickeners added include tapioca flour and corn flour at various concentrations (3% tapioca flour, 3% corn flour, and a combination of 1.5% tapioca flour with 1.5% corn flour). The study results indicate that the addition of thickeners did not significantly differ (a > 0.05) in terms of color and aroma parameters. However, significant differences were observed (a < 0.05) in taste, texture, and acidity parameters. The yoghurt most preferred across all parameters (color, aroma, taste, texture, and acidity) was yoghurt with 3% corn flour added. The use of a combination of tapioca flour and corn flour resulted in yoghurt with a higher pH, initially at 4.36 and decreasing to 4.15 by the 4th week. This combination also yielded yoghurt with higher viscosity: 3831 cP in the 1st week and 3364 cP in the 4th week.
       
      URI
      http://repository.ipb.ac.id/handle/123456789/157246
      Collections
      • UT - Supervisor of Food Quality Assurance [110]

      Copyright © 2020 Library of IPB University
      All rights reserved
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB University Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository
        

       

      Browse

      All of IPB RepositoryCollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

      My Account

      Login

      Application

      google store

      Copyright © 2020 Library of IPB University
      All rights reserved
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB University Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository
        

       

      NoThumbnail