KARAKTERISTIK FISIKOKIMIA DAN MIKROSTRUKTUR YOGHURT SUSU KAMBING DENGAN PENAMBAHAN PEKTIN DAN BUBUR BUAH (PULP) NANGKA (Artocarpus heterophyllus)
DOI:
https://doi.org/10.21776/ub.jtp.2024.025.01.3Keywords:
Pektin, Pulp Nangka, SEM, Yoghurt Susu KambingAbstract
Susu kambing mempunyai banyak manfaat kesehatan diantaranya adalah lebih mudah dicerna dan mempunyai tingkat alerginitas yang rendah. Yoghurt susu kambing sebagai produk fermentasi mempunyai nilai fungsonal yang meningkat, akan tetapi mempunyai gel yang lemah dan stabilitas rendah. Penelitian ini bertujuan untuk menganalisis karakteristik fisikokimia (viskositas, sineresis, total asam, pH dan total bakteri asam laktat) dan mikrostruktur pada yoghurt susu kambing dengan penambahan pektin dan pulp nangka. Bahan yang digunakan dalam penelitian ini adalah susu kambing segar, starter yoghurt set komersial (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, dan Bifidobacterium), pektin, dan pulp nangka. Perlakuan yang diberikan yaitu penambahan pektin 1; 1,5; dan 2% (b/b) dan pulp nangka 5 dan 10% (b/b). Hasil penelitian menunjukkan bahwa semakin besar penambahan pektin dan pulp nangka pada yoghurt susu kambing dapat meningkatkan viskositas, total asam, dan total BAL serta menurunkan sineresis dan pH. Perlakuan terbaik diperoleh pada sampel yoghurt susu kambing dengan penambahan pektin 1,5% dan pulp nangka 5%. Hasil analisis SEM pada sampel yoghurt susu kambing dengan penambahan pektin dan pulp nangka memiliki ukuran void yang lebih kecil dan jaringan yang terbentuk lebih teratur, hal ini kemungkinan dapat dihubungkan dengan viskositas yang meningkat dan sineresis yang menurun.
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