PENGARUH PENAMBAHAN GELATIN DAN PUREE BUAH NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK YOGHURT SUSU KAMBING
DOI:
https://doi.org/10.21776/ub.jtp.2024.025.02.6Keywords:
Buah Nangka, Gelatin, Susu Kambing, YoghurtAbstract
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gelatin dan puree buah nangka, serta interaksinya terhadap karakteristik fisik, kimia, mikrobiologi, organoleptik dan struktur mikro yoghurt susu kambing. Penelitian ini menggunakan rancangan Acak Kelompok Faktorial (RAKF) dengan dua (2) perlakuan, yaitu konsentrasi gelatin (1%; 1,5%; dan 2%) dan konsentrasi puree nangka (5% dan 10%), dengan pengulangan sebanyak empat (4) kali. Selanjutnya, untuk mengetahui pengaruh faktor terhadap respon dilakukan analisis dengan metode ANOVA selang kepercayaan 95%. Uji lanjut dilakukan dengan metode BNJ atau DMRT selang kepercayaan 5%. Hasil analisis menunjukkan terdapat interaksi yang berpengaruh nyata antara penambahan konsentrasi gelatin dan puree nangka terhadap parameter viskositas yoghurt susu kambing. Hasil total bakteri asam laktat (BAL) tertinggi yaitu 6,3 × 107 CFU/mL. Hasil perlakuan terbaik menggunakan metode De Garmo pada sampel dengan gelatin sebesar 2% dan puree buah nangka 10% dengan nilai sineresis 0,06%; viskositas 4472,66 cp; pH 4,09; dan total asam 2,03%. Dilakukan uji kesukaan pada 101 panelis dengan parameter aroma, rasa, kekentalan, warna dan overall. Kesukaan tertinggi pada penambahan gelatin 2% dan puree buah nangka 10%. Analisis struktur mikro dilakukan pada hasil perlakuan terbaik, didapatkan struktur yang lebih kompleks dan rapat akibat penambahan gelatin dan puree buah nangka.
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