Karakteristik Yoghurt dengan Penambahan Hidrolisat Ikan Lemuru (Sardinella lemuru) dan Bubuk Kayu Manis (Cinnamomum sp.)

Winda Fatma Sari, Prof. Dr. Ir. Nurliyani, M.S., IPM; Dr. Ir. Mohammad Zainal Abidin, S.Pt., M.Biotech., IPM

2024 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengevaluasi kualitas mikrobiologi, kimia, fisik, dan sensoris yoghurt dengan penambahan hidrolisat ikan (Sardinella lemuru) dan bubuk kayu manis (Cinnamomum sp.). Bahan yang digunakan dalam penelitian ini adalah yoghurt yang terbuat dari susu sapi yang difermentasi menggunakan Lactobacillus bulgaricus dan Streptococcus thermophilus. Hidrolisat ikan lemuru diperoleh dengan enzim alkalase. Perlakuan dalam penelitian ini terdiri dari penambahan hidrolisat ikan (0%, 1,5%, dan 3%), dan bubuk kayu manis (0?n 0,3%). Parameter yang diukur meliputi jumlah bakteri asam laktat, nilai pH, keasaman, kadar protein, kadar lemak, kadar air, kadar abu, kadar karbohidrat, aktivitas antioksidan, warna, tekstur, viskositas, sineresis, dan sensoris (warna, rasa, aroma, viskositas, dan penerimaan keseluruhan). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) Faktorial dengan 3 x 2 perlakuan dan 3 ulangan. Data penelitian dianalisis dengan menggunakan two-way ANOVA dengan taraf signifikan 5?n untuk mengetahui ada tidaknya perbedaan antara perlakuan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf signifikan a = 0,05. Hasil penelitian menunjukkan bahwa penambahan hidrolisat ikan dan bubuk kayu manis berpengaruh nyata (p<0>

The purpose of this research was to evaluate the microbiological, chemical, physical, and sensory qualities of yogurt with the addition of lemuru fish (Sardinella lemuru) hydrolysate and cinnamon (Cinnamomum sp.) powder. The materials used in this research were yogurt made from cow's milk fermented using Lactobacillus bulgaricus and Streptococcus thermophilus. Lemuru fish hydrolysate was obtained with alcalase enzyme. The treatments consisted of the addition of fish hydrolysate (0%, 1,5%, and 3%), and cinnamon powder (0% and 0,3%). The parameters which measured were lactic acid bacteria, pH value, acidity, protein content, fat content, water content, ash content, carbohydrate content, antioxidant activity, color, texture, viscosity, syneresis, and sensory (color, taste, aroma, viscosity, and overall acceptability). The research design used was Completely Randomised Design (CRD) with 3 x 2 treatments and 3 replications. The research data were analyzed using two-way ANOVA with a significant level of 5% and to determine the presence or absence of differences between treatments was continued with the Duncan Multiple Range Test (DMRT) at a significant level of a = 0,05. The results showed that the addition of fish hydrolysate and cinnamon powder had a significant effect (p<0>

Kata Kunci : Bubuk kayu manis, Hidrolisat ikan, Kualitas yoghurt/Cinnamon powder, Fish hydrolysate, Yogurt quality