PEMBUATAN YOGHURT BUBUK SUSU KAMBING ETTAWA (Making Yoghurt Powdered Goat Milk Ettawa)
<p>ABSTRAK<br />Yoghurt susu kambing memiliki kandungan gizi lebih unggul dari Yoghurt<br />susu sapi, salah satu diantaranya adalah kandungan protein susu kambing relatif lebih<br />tinggi, yaitu 4,3% dibanding susu sapi 3%. Akan tetapi karena pada kenyataannya<br />te...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2017-03-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/683 |
| Summary: | <p>ABSTRAK<br />Yoghurt susu kambing memiliki kandungan gizi lebih unggul dari Yoghurt<br />susu sapi, salah satu diantaranya adalah kandungan protein susu kambing relatif lebih<br />tinggi, yaitu 4,3% dibanding susu sapi 3%. Akan tetapi karena pada kenyataannya<br />terdapat beberapa orang yang kurang menyukai yoghurt susu kambing dikarenakan<br />bau amis, sehingga perlu dibuat menjadi yoghurt bubuk agar bau amis dari susu<br />berkurang. Selain itu yoghurt bubuk memiliki daya simpan lebih lama dan dapat<br />disimpan dalam suhu ruang. Akan tetapi membuat yoghurt bubuk dibutuhkan bahan<br />pengisi dan penstabil yaitu maltodekstrin dan Na-CMC untuk mengikat dan melindungi<br />senyawa-senyawa yang mudah rusak oleh panas pada saat pengeringan. Tujuan dari<br />penelitian ini adalah untuk mengetahui pengaruh penambahan maltodekstrin dan Na-<br />CMC terhadap kuwalitas yoghurt bubuk susu kambing ettawa serta menentukan<br />perlakuan kombinasi terbaik dari perlakuan penambahan maltodekstrin dan Na-CMC<br />terhadap mutu yoghurt bubuk susu kambing yang disukai konsumen. penelitian ini<br />menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor yaitu<br />penambahan Maltodekstrin (10%, 15% dan 20%) dan penambahan Na-CMC (1%,<br />1.5% dan 2%). Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah pada<br />penambahan Maltodekstrin 20% dan penambahan Na-CMC 1.5% yang menghasilkan<br />produk yoghurt bubuk susu kambing ettawa dengan total bakteri asam laktat 9.0988<br />log cfu, kadar air 1.9%, rendemen 41.7%, daya larut 87.42%, kadar abu 2.19%, protein<br />14.26%,dan lemak 12.83%.<br />Kata kunci : Yoghurt bubuk, susu kambing, maltodekstrin dan Na-CMC</p><p><br />ABSTRACT<br />Goat milk yogurt has nutritional content is superior to the cow's milk Yoghurt,<br />one of which is a goat's milk protein content is relatively higher, i.e. 4.3% compared to<br />3% of cow's milk. However, because in fact there are some people who are less fond<br />of goat's milk yogurt because the fishy smell, so it needs to be made into yoghurt<br />powder so that the fishy smell of the milk decreases. In addition the yoghurt powder<br />has a save life longer and can be stored inroom temperature. But making yoghurt<br />powder fillers and stabilizers necessary i.e. maltodekstrin and Na-CMC for binding and<br />protecting the compounds that are easily damaged by heat when drying. The purpose<br />of this research is to know the influence of the addition of maltodekstrin and Na-CMC<br />quality towards the of powdered goat's milk yoghurt ettawa and determine the best<br />combination of treatment of adding maltodekstrin and Na-CMC against quality yoghurt<br />powdered goat's milk favored consumers. This study used a Randomized Complete<br />Design (RAL) factorial pattern with two factors, namely the addition of Maltodekstrin<br />(10%, 15% and 20%) and the addition of Na-CMC (1%, 1.5% and 2%). The results<br />showed that the best treatment was the addition of Maltodekstrin 20% and the addition<br />of Na-CMC 1.5% that produce powdered goat's milk yogurt ettawa with total lactic acid<br />bacteria 9.0988 log cfu, 1.9% water content, yield which 41.7%, solublelity 87.42%,<br />2.19% ash, protein, and fat 14.26% and 12.83%.<br /><br />Keywords: yoghurt, goat's milk, Maltodekstrin, Na-CMC<br /><br /></p> |
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| ISSN: | 1978-4163 2654-5292 |