PENAMBAHAN LESITIN SEBAGAI EMULSIFIER TERHADAP KUALITAS FISIKO-KIMIA SUSU BUBUK ASAL KAMBING PERANAKAN ETTAWA
Afina Viyunnur Rachmawati, Ir. I Gede Suparta Budisatria, M.Sc.,Ph.D.,; Widodo, S.P., M.Sc., Ph.D.;
2012 | Skripsi | S1 PETERNAKANPENAMBAHAN LESITIN SEBAGAI EMULSIFIER TERHADAP KUALITAS FISIKO-KIMIA SUSU BUBUK ASAL KAMBING PERANAKAN ETTAWA Afina Viyunnur Rachmawati (07/256829/PT/05395) INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh penambahan lesitin sebagai emulsifier terhadap kualitas fisiko-kimia susu bubuk asal kambing Peranakan Ettawa (PE). Penelitian dilakukan dengan penambahan lesitin dengan persentase 1 dan 2%. Susu kambing segar pasteurisasi dicampur dengan lesitin dan dilakukan spray drying dengan suhu inlet 120°C dan suhu outlet 60°C kemudian diuji kualitas fisik dan kimia. Uji kualitas fisik meliputi uji wettability, insolubility index, dan sieve test. Uji kualitas kimia meliputi uji kadar air, pH, lemak, protein, dan laktosa. Data hasil penelitian diolah dengan analisis variansi One Way Anova dan apabila terdapat perbedaan pada variabel yang diamati maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Kualitas fisik susu bubuk dengan penambahan lesitin sebesar 1% menghasilkan wettability sebesar 282±72,51 detik; insolubility index 0,30±0,02 ml; dan sieve test 4,08±0,19 g. Penambahan lesitin sebanyak 2% menghasilkan wettability 152±32,53 detik; insolubility index 0,24±0,07 ml; dan sieve test 3,66±0,34 g. Kualitas kimia susu bubuk dengan penambahan lesitin sebesar 1% menghasilkan kadar air 2,15±0,03%; pH 6,33±0,04; lemak 28,83±1,26%; protein 22,50±0,07%; dan laktosa 25,73±2,39%. Penambahan lesitin sebanyak 2% menghasilkan kadar air 2,25±0,03%; pH 6,46±0,01; lemak 31,17±1,04%; protein 22,09±0,26%; dan laktosa 21,01±0,67%. Penambahan lesitin mampu meningkatkan kualitas fisiko- kimia susu bubuk asal kambing PE, tetapi kadar protein susu bubuk terjadi penurunan. Penambahan lesitin sebesar 2% menghasilkan kualitas fisiko- kimia yang lebih baik dibandingkan dengan penambahan sebesar 1%. (Kata kunci: Lesitin, Emulsifier, Kualitas fisiko-kimia, Susu bubuk)
THE EFFECT OF LECITHIN ADDITION AS EMULSIFIER ON THE PHYSICO-CHEMICAL QUALITY OF ETTAWA GRADE GOAT MILK POWDER Afina Viyunnur Rachmawati (07/256829/PT/05395) ABSTRACT This study aims to investigate the effect of lecithin addition as an emulsifier to the physico-chemical quality of milk powder from Ettawa Grade goat. The study was conducted with the addition of lecithin at the percentage 1 and 2%. Fresh pasteurized goat's milk was mixed with lecithin and sprayed drying at inlet temperature of 120°C and outlet temperature of 60°C. Milk powder obtained was then evaluated on physical and chemical quality. Physical quality evaluation included wettability, insolubility index, and sieve test. Chemical quality evaluation were pH, water, fat, protein, and lactose content. Data was analyzed using One Way Anova and if there was a difference in the observed variable, was then analyzed using Duncan's Multiple Range Test (DMRT). Physical quality of milk powder with the addition of 1% lecithin had wettability of 282±72.51 seconds; insolubility index 0.30±0.02 ml and sieve test 4.08±0.19 g. The addition of lecithin 2% resulted in wettability of 152±32.53 seconds; insolubility index 0.24±0.07 ml and sieve test 3.66±0.34 g. Chemical quality of milk powder with the addition of 1% lecithin had water content 2.15±0.03%, pH 6.33±0.04; fat 28.83±1.26 %, protein 22.50±0.07% and lactose 25.73±2.39%. The addition of lecithin to 2% resulted in water content 2.25±0.03%, pH 6.46±0.01, fat 31.17±1.04%, protein 22.09±0.26% and lactose 21.01±0.67%. In conclusion, lecithin addition increased physico-chemical quality of goat milk powder, except protein. The addition of lecithin at 2% resulted in a better physico-chemical quality than the addition of 1%. (Key words: Lecithin, Emulsifier, Physico-chemical quality, Milk powder)
Kata Kunci : Lesitin, Emulsifier, Kualitas fisiko-kimia, Susu bubuk
