Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/107135
Title: Sifat Fisik dan Organoleptik Yogurt Probiotik Susu Kambing dengan Penambahan Buah Merah (Pandanus conoideus)
Other Titles: Physical and Organoleptical Properties of Goat Milk Probiotic Yogurt with Addition of Red Fruit (Pandanus conoideus)
Authors: Taufik, Epi
Arief, Irma Isnafia
Pertiwi, Amelia Friska
Issue Date: 2021
Publisher: IPB University
Abstract: Yogurt susu kambing merupakan jenis minuman yang berasal dari susu kambing etawah yang memiliki ciri rasa asam, dan segar dari proses fermentasi. Buah merah merupakan tumbuhan endemik Papua. Buah merah membantu penyembuhan penyakit, termasuk kanker dan HIV/AIDS. Penelitian ini bertujuan menganalisis sifat fisik dan organoleptik yogurt susu kambing dengan penambahan ekstrak buah merah. Taraf pemberian ekstrak buah merah tersebut adalah 0% (P0), 2,5% (P1) dan 5% (P3). Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali pengulangan. Pengujian sifat fisik adalah nilai pH, nilai aw, viskositas dan total asam tertitrasi (TAT). Pengujian sifat organoleptik yang dianalisis adalah flavour, warna, aroma, dan tekstur. Data sifat fisik dianalisis dengan ANOVA satu faktor dan diuji lanjut dengan uji Duncan, hasil menunjukkan bahwa perbedaan penambahan ekstrak buah merah pada yogurt berpengaruh nyata (P<0,05) pada pH. Data sifat organoleptik dianalisis dengan uji non parametrik Kriskal-wallis dan diuji lanjut dengan Mann Whitney hasil hedonik menunjukkan berpengaruh nyata (P<0,05) pada parameter warna, sedangkan pada mutu hedonik berpengaruh sangat nyata (P<0,01) pada warna, aroma, flavor, dan kekentalan.
Goat milk yogurt is a type of drink derived from goat's milk etawah which has a sour taste, and fresh from the fermentation process. Red fruit is a plant endemic Papua. Red fruit helps cure diseases, including cancer and HIV / AIDS. The research was aimed to analyze the physical and organoleptical properties of goat's milk yogurt with the addition of red fruit extract. Those levels consisted the control 0% (P0), 2,5%(P1), and 5%(P2) of red fruit extract. The research used completely randomized design (CRD) with three replications. The observed variables of physical properties were pH, aw, viscosity and total acid titrated (TAT). The observed organoleptic properties were flavor, color, aroma, and texture. Physical data were analyzed by one-factor ANOVA and further tested by Duncan test, the results showed that the difference in the addition of red fruit extract to yogurt had a significant effect (P <0,05) on pH. Organoleptic properties data were analyzed by non-parametric Kruskal-wallis test and further tested with Mann Whitney, the hedonic results showed a significant effect (P<0,05) on color parameters, while the hedonic quality had a very significant effect (P<0,01) on color, aroma, flavor and viscosity.
URI: http://repository.ipb.ac.id/handle/123456789/107135
Appears in Collections:UT - Technology of Cattle Products

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D34170014_Amelia Friska Pertiwi.pdf
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