EVALUASI PENAMBAHAN PATI TALAS DAN SUSU SKIM SEBAGAI STABILIZER TERHADAP TOTAL ASAM DAN BAHAN KERING YOGURT

Aju Tjatur Nugroho Krisnaningsih; Djajal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi; Enike Dwi Kusumawati; Henny Leondro

EVALUASI PENAMBAHAN PATI TALAS DAN SUSU SKIM SEBAGAI STABILIZER TERHADAP TOTAL ASAM DAN BAHAN KERING YOGURT

Aju Tjatur Nugroho Krisnaningsih, Djajal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi, Enike Dwi Kusumawati, Henny Leondro

Abstract

ABSTRACT

Improving the quality of yogurt can be done by adding a stabilizer which functions to soften or soften the texture, make the gel structure and prevent and reduce the occurrence of syneresis. The aim of this study was to determine the effect of adding taro starch and skim milk as a stabilizer to the total acid and dry ingredients of yogurt. The method used is a laboratory experiment with a completely randomized design. The treatments in this study were the addition of taro starch with various levels and 2% skim milk namely: P0 (0%), P1 (0.5%), P2 (1%), and P3 (1.5%) respectively. Repeated 3 times. The variables measured in this study were total acid and dry matter of yogurt. The data obtained were analyzed using analysis of variance and if the treatment showed a difference, it was followed by a real difference test (LSD). The results of this study indicate that the addition of taro starch and skim milk as a stabilizer did not give a difference (P> 0.05) to the total acid yogurt and gave a very significant difference to the dry ingredients of yogurt (P <0.01). Based on the results of the study, it can be concluded that the addition of 1.5% taro starch and 2% skim milk as a stabilizer provides optimal yogurt quality.

Key words: yogurt; stabilizer; Taro; quality of milk

ABSTRAK

Peningkatan kualitas yogurt dapat dilakukan dengan penambahan stabilizer yang berfungsi untuk memperlembut atau memperlunak tekstur, membuat struktur gel dan mencegah serta mengurangi terjadinya sineresis. Tujuan dari penelitian untuk mengetahui pengaruh penambahan pati talas dan susu skim sebagai stabilizer terhadap total asam dan bahan kering yogurt. Metode yang digunakan adalah percobaan laboratorium dengan Rancangan Acak Lengkap. Perlakuan dalam penelitian ini adalah penambahan pati talas dengan berbagai level dan susu skim 2% yaitu: P0 (0%), P1(0,5%), P2 (1%), dan P3 (1,5%) masing-masing perlakuan diulang sebanyak 3 kali. Variabel yang diukur pada penelitian ini adalah total asam dan bahan kering yogurt. Data yang diperoleh dianalisis menggunakan analisis ragam dan bila perlakuan menunjukan perbedaan maka dilanjutkan dengan uji beda nyata (BNT). Hasil penelitian ini menunjukkan bahwa penambahan pati talas dan susu skim sebagai stabilizer tidak memberikan perbedaan (P>0,05) terhadap total asam yogurt dan memberikan perbedaan sangat nyata terhadap bahan kering yogurt (P<0,01). Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan pati talas 1,5% dan susu skim 2% sebagai stabilizer memberikan kualitas yogurt yang optimal.

Kata kunci: yogurt; stabilizer; talas; kualitas susu

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