Pengaruh Penambahan Pati Ganyong terhadap Stabilitas Mutu Yogurt

Abstract

Sineresis dan degradasi tekstur merupakan penyebab utama penurunan mutu fisik yogurt selama penyimpanan. Penelitian ini bertujuan mengevaluasi pengaruh penambahan pati ganyong terhadap karakteristik fisikokimia dan sensori yogurt serta menentukan konsentrasi optimal. Penelitian menggunakan Rancangan Acak Lengkap dua faktor, yaitu konsentrasi pati ganyong 0, 15, dan 20 % dan suhu penyimpanan 35, 40, dan 55 °C selama satu bulan. Parameter yang diamati meliputi pH, viskositas, total padatan terlarut, sineresis, dan uji sensori. Penambahan 15% pati ganyong menghasilkan pH tertinggi sebesar 4,39, viskositas 9575 cP, dan total padatan terlarut 22,6°Brix. Perlakuan ini menunjukkan kestabilan fisik terbaik dengan sineresis terendah secara numerik 58,80 dengan hasil uji segitiga yang tidak berbeda nyata. Sebaliknya, penambahan 20% menurunkan kualitas tekstur dan menimbulkan aftertaste keset. Dengan demikian, konsentrasi 15% dinyatakan sebagai perlakuan optimal dalam menjaga stabilitas yogurt selama penyimpanan dan berpotensi sebagai penstabil alami berbasis bahan lokal.

Syneresis and texture degradation are the main causes of the decline in the physical quality of yogurt during storage. This study aimed to evaluate the effect of adding Canna edulis or ganyong starch on the physicochemical and sensory characteristics of yogurt and to determine the optimal concentration. A two-factor Completely Randomized Design was used, with ganyong starch concentrations of 0, 15, and 20 %, and storage temperatures of 35, 40, and 55°C for one month. The observed parameters included pH, viscosity, total soluble solids, syneresis, and sensory evaluation. The addition of 15% ganyong starch resulted in the highest pH value 4,39, viscosity 9575 cP, and total soluble solids 22,6°Brix. This treatment exhibited the best physical stability, with the lowest numerical syneresis value 58.80, and the triangle test indicated no significant sensory. In contrast, the addition of 20% starch reduced textural quality and produced an astringent aftertaste. Therefore, the 15% concentration is considered optimal for maintaining yogurt stability during storage and shows potential as a natural stabilizer derived from local ingredients.