Karakteristik Yoghurt yang Ditambahkan Krim Susu dengan Menggunakan Bahan Dasar Susu Rekonstitusi

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan krim susu terhadap karakteristik yoghurt berbahan dasar susu rekonstitusi dari susu skim bubuk. Perlakuan terdiri atas lima konsentrasi krim susu (0%, 3%, 4%, 5%, dan 6%) menggunakan rancangan acak lengkap (RAL) dengan tiga ulangan. Parameter yang diamati meliputi sifat fisikokimia (pH, aw , viskositas, total asam tertitrasi, sineresis, aspek nutrisi, kadar air, dan kadar abu), organoleptik (uji hedonik dan skala), mikrobiologi (total bakteri asam laktat dan total plate count), serta mikrostruktur menggunakan mikroksop cahaya polarisasi dan non-polarisasi. Hasil menunjukkan bahwa seluruh perlakuan memenuhi standar mutu yoghurt berdasarkan SNI 2981:2009. Penambahan krim susu berpengaruh nyata terhadap karakteristik fisik, kimia, organoleptik, dan mikrostruktur, tetapi tidak berpengaruh terhadap warna dan total mikroba. Peningkatan konsentrasi krim susu menghasilkan yoghurt dengan tekstur lebih kental, rasa lebih lembut, dan aroma lebih disukai panelis. Secara mikroskopis, distribusi globula lemak lebih merata sehingga interaksi protein-lemak yang lebih terintegrasi dalam matriks gel, sehingga meningkatkan viskositas dan menurunkan sineresis

Kata kunci: karakteristik, krim susu, susu rekonstitusi, yoghurt

This study aims to analyze the effect of adding cream on the characteristics of yogurt made from reconstituted skim milk powder. The treatment consisted of five cream concentrations (0%, 3%, 4%, 5%, and 6%) using a completely randomized design (CRD) with three replicates. The parameters observed included physicochemical properties (pH, aw , viscosity, total acid titratable, syneresis, nutritional aspect, moisture content, and ash content), organoleptic properties (hedonic test and scale), microbiological properties (total lactic acid bacteria and total plate count), and microstructure using polarized and non-polarized light microscopes. The result showed that all treatments met the yogurt quality standards based on SNI 2981:2009. The addition of milk cream had a significant effect on the physical, chemical, organoleptic, and microstructure characteristics, but had no effect on color and total microbes. Increasing the milk cream concentration produced yogurt with a thicker texture, milder taste, and aroma that was more preferred by the panelists. Microscopically, the distribution of fat globules was more even and the protein-fat interaction was more integrated in the gel matrix, enhancing viscosity and reducing syneresis.

Keywords: characteristics, milk cream, reconstituted milk, yogurt