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Title: | Karakteristik Fisik dan Organoleptik Yogurt Susu Sapi dengan Penambahan Pati Talas (Colocasia esculenta L. Schott) Termodifikasi |
Authors: | Taufik, Epi Wulandari, Zakiah Sutowo, Ernawa Sindu |
Issue Date: | 2020 |
Publisher: | IPB University |
Abstract: | Yogurt merupakan salah satu produk hasil fermentasi susu yang paling tua
dan cukup populer di seluruh dunia. Yogurt memerlukan penstabil untuk menjaga
konsistensi produknya. Tujuan penelitian ini adalah menganalisis efek yang
didapatkan dari penambahan pati talas termodifikasi terhadap karakteristik fisik
yogurt susu sapi serta pengaruhnya pada sifat organoleptik. Pati talas dimodifikasi
menggunakan proses hidrolisis asam untuk menghasilkan pati talas termodifikasi.
Rendemen pati talas termodifikasi yang diperoleh sebanyak 16.61%. Pati talas
termodifikasi ditambahkan ke yogurt sebanyak 0%, 1%, 2% dan 3%. Pengujian
dilakukan berupa uji fisik meliputi uji nilai pH, viskositas, dan stabilitas emulsi,
serta uji organoleptik melalui metode kajian pustaka. Penelitian ini menggunakan
model rancangan acak kelompok (RAK) dengan uji lanjut Tukey bila berbeda nyata
pada P < 0.05. Pada penelitian ini didapatkan nilai pH yogurt tidak berbeda,
sedangkan nilai viskositas dan stabilitas emulsi berbeda nyata. Penambahan pati
talas termodifikasi mempengaruhi sifat organoleptik meliputi warna produk yang
menjadi putih, muncul aroma lain yang khas, rasa yang lebih asam dan lebih pahit,
serta tekstur yang lebih tebal, kenyal, kental, serta lengket. Yogurt is one of the oldest fermented milk products and is quite popular throughout the world. Yogurt needs a stabilizer to maintain product consistency. The purpose of this study was to analyze the effect obtained from the addition of modified taro starch to the physical characteristics of cow's milk yogurt and its effect on organoleptic properties. Modified taro starch uses the acid hydrolysis process to produce. The modified taro starch yield obtained 16.61%. Modified taro starch was added to yogurt as much as 0%, 1%, 2% and 3%. Tests carried out in the form of physical tests include tests of pH, viscosity, and emulsion stability, as well as organoleptic tests through the literature review method. This study used a randomized block design model (RBD) with Tukey's further test when it was significantly different at P < 0.05. The pH value of yogurt was not different, while the viscosity and emulsion stability values significantly different. The addition of modified taro starch affects organoleptic properties, including the color of the product being white, other distinctive aromas, a more acidic and bitter taste, and a thicker, lumpiness, chalkiness, and stickier texture. |
URI: | http://repository.ipb.ac.id/handle/123456789/107608 |
Appears in Collections: | UT - Animal Production Science and Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf Restricted Access | Cover | 591.51 kB | Adobe PDF | View/Open |
D34160001)_ Ernawa Sindu Sutowo.pdf Restricted Access | Fullteks | 4.81 MB | Adobe PDF | View/Open |
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