KUALITAS YOGURT DENGAN PERBEDAAN LEVEL PENAMBAHAN AIR KELAPA (Cocos nucifera)

Rheza Ibrahim, Dr. Ir. Nurliyani, M.S., IPM.; Ir. Indratiningsih

2013 | Skripsi | S1 PETERNAKAN

KUALITAS YOGURT DENGAN PERBEDAAN PENAMBAHAN LEVEL AIR KELAPA (Cocos nucifera) Rheza Ibrahim 07/253623/PT/05358 INTISARI Yogurt merupakan produk berbahan baku susu pasteurisasi dan difermentasi oleh campuran bakteri asam laktat (BAL) yang sangat bermanfaat bagi tubuh. Penelitian ini bertujuan untuk mengetahui kualitas kimia, mikrobiologis dan sensoris yogurt dengan penambahan air kelapa. Penelitian ini dilakukan dengan menggunakan susu dan air kelapa dengan 4 perlakuan penambahan air kelapa yaitu 0%, 25%, 50% dan 75% dari total susu segar yang digunakan dan penambahan susu skim sehingga total solidnya mencapai 15%. Yogurt dibuat dengan inokulasi starter bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus sebanyak 5% (1:1 v/v). Inkubasi dilakukan pada suhu 420C selama 4-5 jam. Pengujian terhadap kualitas yogurt meliputi uji pH, keasaman, kadar lemak, asam laurat, protein, laktosa, total bakteri asam laktat dan kualitas organoleptik yogurt. Data yang diperoleh dianalisis dengan rancangan pola faktorial 2x4 dan dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Untuk uji organoleptik, data diuji dengan analisis non parametrik dengan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa yogurt dengan penambahan air kelapa 0%, 25%, 50%, 75% menunjukkan hasil yang signifikan terhadap kadar lemak (P<0,01) berturut-turut 22,39, 17,38, 12,69, 10,65, total solid (P<0,01) berturut-turut 15,90, 15,86, 15,85, 15,82 dan protein (P<0,01) berturut-turut 22,87, 22,61, 22,46 dan 20,92. Adapun nilai pH, kadar keasaman, kadar laktosa dan total bakteri asam laktat menunjukkan hasil yang tidak signifikan. Uji kadar asam laurat dalam yogurt menunjukkan peningkatan dari 2,9043 (0%), menjadi 3,0685 (75%). Penilaian terhadap uji organoleptik menunjukkan hasil yang signifikan terhadap penampilan, dan tidak signifikan terhadap warna, aroma, rasa, dan daya terima. Berdasarkan hasil penelitian disimpulkan bahwa yogurt dengan penambahan air kelapa sampai 75% dapat meningkatkan kadar asam laurat dan penurunan kadar lemak. Perlakuan penambahan air kelapa sampai 75% dalam pembuatan yogurt diketahui memenuhi standart SNI 2009 dan dapat diterima panelis. Kata kunci: Yogurt, Air kelapa (Cocos nucifera), Kualitas.

QUALITY OF YOGURT PRODUCED WITH DIFFERENT LEVEL OF COCONUT (Cocos Nucifera) WATER ADDITION Rheza Ibrahim 07/253623/PT/05358 ABSTRACT Yogurt is a healthy beneficial dairy product made from pasteurized fresh milk fermented by lactic acid bacteria. This experiments aimed to evaluate chemical and microbiological quality and sensory evaluation of yogurt added with coconut water (Cocos nucifera). It was done by using fresh milk added with coconut water at 0%, 25%, 50% and 75% from the total amount of fresh milk used, and skim milk to make it 15% in total solid. Yogurt was made with inoculation 5% (1:1 v/v) of starter bacteria Lactobacillus bulgaricus and Streptococcus thermophilus for 4-5 hours on 42oC incubation. Examination of its quality, included; pH, acidity, fat content, lauric acid, protein, lactose, total of lactic acid’s bacteria (LAB) and organoleptic yogurt quality. The data obtained were statistically evaluated using variance analysis (factorial 2x4) and proceed with Duncan’s New Multiple Range Test (DMRT). The Organoleptic examination’s data was tested with non-parametric analysis Kruskal-Wallis. The result showed Yogurt with coconut water addition at 0%, 25%, 50% and 75% had significant on fat content (P<0,01) in consecutive; 22,39, 17,38, 12,69, 10,65, total solid (P<0,01) in consecutives; 15,90, 15,86, 15,85, 15,82 and protein content (P<0,01) in consecutives; 22,87, 22,61, 22,46 and 20,92. Whereas pH level, acidity, lactose and total of lactic acid’s bacteria showed nonsignificant differences. The lauric acid examination issued increasing level from 2,9043 (0%) to 3,0685 (75%). Organoleptic level showed significantly changes at the appearance and insignificant on the color, flavour, taste and acceptability. In conclusion, Yogurt with coconut water addition to 75% could enhance on the lauric acid level escalation and decreased on fat level. The result was fulfilling the SNI 2009 standard and accepted by all panelists. Key words: Yogurt, Coconut water (Cocos nucifera), Quality.

Kata Kunci : Yogurt, Air kelapa (Cocos nucifera), Kualitas.