ABUBAKAR 1) dan E. PURWANTI 2)
1) Balai Besar Litbang Pascapanen Pertanian, Bogor,
2) Dinas Peternakan DKI Jakarta
Email: abu.028@gmail.com
ABSTRAK
Yoghurt merupakan salah satu hasil teknologi pengolahan susu yang mempunyai nilai gizi tinggi dan sangat baik dikonsumsi bagi penderita lactose intolerance. Pembuatan yoghurt sangat bervariasi namun tujuannya adalah menghilangkan bakteri patogen dan mengurangi kadar air serta proses pengolahannya harus hiegenis agar diperoleh produk berkualitas baik. Tujuan penelitian ini untuk mengetahui mutu yoghurt pada berbagai pemberian persentase starter berbeda. Rancangan yang digunakan adalah Rancangan Acak Lengkap faktor tunggal dengan lima perlakuan yaitu; A1= Starter Streptococcuc thermophilus (ST) dan Lactobacillus bulgaricus (LB)=(1:1), A2=(ST:LB)=(1/2:1), A3=(ST:LB)=(1:1/2), A4=(ST:LB)=(1:0) dan A5=(ST:LB)=(0:1) dengan tiga ulangan. Parameter yang diamati meliputi, kadar asam laktat, pH dan uji organoleptik (rasa, aroma, warna dan tekstur). Hasil penelitian menunjukkan bahwa perbandingan starter Streptococcuc thermophilus (ST) dan Lactobacillus bulgaricus (LB)=(1:1) menghasilkan yoghurt dengan keasaman dan pH yang baik serta rasa, aroma, warna dan tekstur yang disukai panelis sedangkan perbandingan (ST:LB)=(1:1/2) menghasil kan yoghurt dengan kadar asam laktat lebih tinggi dibandingkan perlakuan lain, sehingga disarankan pada pembuatan yoghurt susu sapi dengan perbandingan (ST:LB)=(1:1) sebanyak 3%, karena diperoleh keasaman dan pH terbaik serta mutu organoleptik yang disukai panelis.
Kata kunci: Persentase starter, mutu yoghurt, susu sapi
QUALITY OF YOGHURT COW MILK VARIOUS PERCENTAGE OF ADDITION OF STARTER
Abstract. Yoghurt is one of technological result processing of milk having value of nutritious.very good and high consumed for patient of intolerance lactose. Making of yoghurt highly varied but the target of him to eliminate bacterium of patogen and lessen rate irrigate and also process the processing of having to hiegenis so that obtained good product with quality. this Research target to know quality of yoghurt at various gift of percentage of starter differ. Device the used is Complete Random Device of single factor by 5 treatment that is: A1= Starter of Streptococcuc thermophilus ( ST) and of Lactobacillus bulgaricus (LB)= (1:1), A2= (ST:LB)=(1/2:1), A3= (ST:LB)=(1:1 / 2), A4=(ST:LB)=(1:0) and A5=(ST:LB)= (0:1) by 3 replication. Parameter perceived to cover, acid contents of lactat, test and pH of organoleptic ( feel, flavour, and colour of tecstur). Result of research indicate that comparison of starter of Streptococcuc thermophilus (ST) and of Lactobacillus bulgaricus (LB)=(1:1) yield yoghurt with and acidity of pH the goodness and also feel, flavour, and colour of tecstur took a fancy to panelist while comparison (ST:LB)= (1:1/2) yielding yoghurt with acid contents of lactat compared to higher of other treatment, is so that suggested at making of cow milk yoghurt with comparison (ST:LB) = (1:1) counted 3%, because obtained by and acidity of pH best and also quality of organoleptic took a fancy to panelist.
Keyword: Percentage of starter, quality of yoghurt, cow milk.
Kata kunci: Persentase starter, mutu yoghurt, susu sapi
QUALITY OF YOGHURT COW MILK VARIOUS PERCENTAGE OF ADDITION OF STARTER
Abstract. Yoghurt is one of technological result processing of milk having value of nutritious.very good and high consumed for patient of intolerance lactose. Making of yoghurt highly varied but the target of him to eliminate bacterium of patogen and lessen rate irrigate and also process the processing of having to hiegenis so that obtained good product with quality. this Research target to know quality of yoghurt at various gift of percentage of starter differ. Device the used is Complete Random Device of single factor by 5 treatment that is: A1= Starter of Streptococcuc thermophilus ( ST) and of Lactobacillus bulgaricus (LB)= (1:1), A2= (ST:LB)=(1/2:1), A3= (ST:LB)=(1:1 / 2), A4=(ST:LB)=(1:0) and A5=(ST:LB)= (0:1) by 3 replication. Parameter perceived to cover, acid contents of lactat, test and pH of organoleptic ( feel, flavour, and colour of tecstur). Result of research indicate that comparison of starter of Streptococcuc thermophilus (ST) and of Lactobacillus bulgaricus (LB)=(1:1) yield yoghurt with and acidity of pH the goodness and also feel, flavour, and colour of tecstur took a fancy to panelist while comparison (ST:LB)= (1:1/2) yielding yoghurt with acid contents of lactat compared to higher of other treatment, is so that suggested at making of cow milk yoghurt with comparison (ST:LB) = (1:1) counted 3%, because obtained by and acidity of pH best and also quality of organoleptic took a fancy to panelist.
Keyword: Percentage of starter, quality of yoghurt, cow milk.
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