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