PENGARUH JENIS STABILIZER TERHADAP KUALITAS KIMIA, MIKROBIOLOGIS, DAN ORGANOLEPTIK YOGHURT POWDER SELAMA PENYIMPANAN
NOVIANA CAHYANI TYASTUTI, Widodo, S.P., M.Sc., Ph.D.
2013 | Skripsi | ILMU DAN INDUSTRI PETERNAKANPenelitian ini bertujuan untuk mengetahui pengaruh penambahan jenis stabilizer terhadap kualitas kimia, mikrobiologis, dan organoleptik yoghurt powder selama penyimpanan 4 minggu pada suhu refrigerator. Penelitian dilakukan dengan dua perlakuan, yaitu penambahan stabilizer (0,5% gelatin, 0,5% alginat, dan 0,5% karagenan) dan waktu simpan (0 dan 4 minggu). Uji yang dilakukan antara lain uji nilai pH, kadar keasaman, kadar air, kadar protein, kadar laktosa, kadar lemak, total bakteri asam laktat, viabilitas probiotik dan organoleptik. Data dianalisis dengan analisis variansi pola faktorial 2x4, dan jika terdapat perbedaan diuji dengan Duncan’s Multiple Range Test (DMRT). Data hasil organoleptik dianalisis dengan analisis non parametrik Kruskall Wallis. Hasil penelitian menunjukkan bahwa penambahan stabilizer berpengaruh tidak nyata terhadap keasaman, kadar air, kadar protein, kadar lemak, dan viabilitas probiotik. Penambahan stabilizer berpengaruh nyata terhadap nilai pH, kadar laktosa dan total bakteri asam laktat. Penyimpanan selama 4 minggu berpengaruh tidak nyata pada nilai pH, kadar lemak, dan total bakteri asam laktat tetapi berpengaruh nyata terhadap kadar laktosa, derajat keasaman, kadar protein dan viabilitas probiotik. Hasil uji organoleptik menunjukkan pengaruh yang nyata terhadap warna, aroma, rasa, dan tekstur tetapi berpengaruh tidak nyata pada daya terima panelis. Penambahan stabilizer mempertahankan kualitas yoghurt powder lebih baik daripada tanpa penambahan stabilizer selama penyimpanan 4 minggu dalam suhu refrigerator.
This experiments were conducted to determine the effect of stabilizers on the chemical, microbiological, and organoleptic quality of yoghurt powder during storage in refrigerator. Experiments were carried out using two treatments, namely the addition of stabilizers (0,5% gelatin, 0,5% alginate and 0,5% carageenan) and period of storage (0 week and 4 weeks). Evaluation performed included pH value, acidity, moisture, protein content, lactose content, fat content, total lactid acid bacteria, and probiotic’s viability. Data were analyzed using analysis of variance 2x4 factorial pattern, and if there were significant differences were tested with Duncan’s Multiple Range Test (DMRT), organoleptic data was analyzed by Kruskall Wallis non parametric analysis. The results showed that the addition of stabilizers had no effects to the degree of acidity, moisture, protein, and fat content, and probiotic’s viability. The addition of stabilizers had effects to the pH value, lactose content, and total lactid acid bacteria. Storage for 4 weeks had no effect on pH values, fat content and total lactid acid bacteria, but was able to reduce lactose content and increased the acidity, protein content, and probiotic’s viability. Organoleptic analysis showed an effect to color, aroma, flavor, and texture but no effect for the acceptance level. The addition of stabilizers maintain to yoghurt powder quality, better than no addition the stabilizers for 4 weeks storage in refrigerator temperature.
Kata Kunci : Yoghurt powder, Stabilizer, Gelatin, Alginat, Karagenan, Penyimpanan, Yoghurt powder, Stabilizers, Gelatin, Alginate, Carageenan, Storage
