Kualitas Fisikokimia dan Organoleptik Yogurt Kelompok Ternak Mandiri Sejahtera, Cijeruk, Kabupaten Bogor

Abstract

Yogurt merupakan minuman hasil fermentasi susu dalam kondisi terkontrol menggunakan starter yang mengandung bakteri penghasil asam laktat. Penelitian ini bertujuan menganalisis kualitas fisikokimia dan organoleptik yogurt di Kelompok Ternak Mandiri Sejahtera (KTMS). Pengambilan sampel yogurt di KTMS 3 kali dilakukan pada waktu berbeda. Analisis data dilakukan menggunakan metode uji T (t-test) untuk data peubah fisikokimia, dan uji Kruskal-Wallis untuk data hasil uji organoleptik. Kualitas yogurt KTMS kemudian dibandingkan dengan SNI dan yogurt komersial. Hasil penelitian menunjukkan bahwa kadar air, abu, lemak, pH, TAT, dan viskositas yogurt KTMS berbeda nyata (P<0,05) dengan yogurt komersial. Kadar protein dan karbohidrat yogurt KTMS tidak berbeda nyata dibanding yogurt komersial. Karakteristik organoleptik menunjukkan warna dan kekentalan yogurt KTMS lebih disukai dibanding yogurt komersial. Secara umum kualiatas fisikokimia yogurt KTMS sudah memenuhi syarat mutu yogurt berdasarkan SNI. Yogurt KTMS masih perlu disesuaikan kembali formulasinya sehingga lebih disukai konsumen.

Yogurt is a beverage made from the fermentation of milk under controlled conditions using a starter that contained lactic acid-producing bacteria. This study aimed to analyze the physicochemical and organoleptic qualities of yogurt at the Mandiri Sejahtera Livestock Group (KTMS). Sampling of yogurt at KTMS was conducted 3 times at different times. Data analysis was performed using the T-test for physicochemical variables and the Kruskal-Wallis test for organoleptic test results. The quality of KTMS yogurt was then compared with SNI and commercial yogurt. The results showed that the water content, ash, fat, pH, TAT, and viscosity of KTMS yogurt differed significantly from commercial yogurt. The protein and carbohydrate content of KTMS yogurt didn't differed significantly from commercial yogurt. Organoleptic characteristics showed that the color and consistency of KTMS yogurt were preferred over commercial yogurt. Overall, the physicochemical quality of KTMS yogurt has fulfilled the quality standards for yogurt based on SNI. However, The KTMS yogurt still needed its formula to be adjusted so that it would be more preferred by consumers.