KUALITAS KIMIA DAN SENSORIS KARAMEL SUSU KAMBING DENGAN PENAMBAHAN BUAH NANAS (Ananas comosus L. Merr.)

RACHMAD BAMBANG S, Ir. R.A. Rihastuti, M.S.

2013 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan buah nanas (Ananas comosus) terhadap kualitas kimia dan sensoris karamel susu kambing, sehingga dapat menentukan presentase penambahan buah nanas yang paling baik. Materi penelitian terdiri dari susu kambing dan bahan tambahan. Presentase penambahan nanas 10%, 20%, dan 30% dari volume susu. Data uji kualitas kimia terdiri dari kadar air, protein, lemak, dan total karbohidrat dianalisis dengan analisis pola faktorial 2 (adonan dan karamel) x 4 (penambahan buah nanas) dengan 3 kali ulangan dari Completely Randomized Design. Perbedaan rerata di uji dengan Duncan’s New Multiple Range Test (DMRT). Data kualitas sensoris diuji dengan analisis statistik non-parametrik dengan uji Hedonik dari Kruskal Wallis. Hasil penelitian menunjukkan penambahan buah nanas yang berbeda berpengaruh nyata (P<0,01) terhadap kadar air dan kualitas sensoris meliputi warna, tekstur, dan daya terima. Penambahan nanas yang berbeda berpengaruh nyata (P<0,05) terhadap kadar protein, kadar lemak, dan total karbohidrat. Penambahan nanas dapat meningkatkan kadar air karamel susu yang berkisar antara 7,98 sampai 14,83, total karbohidrat karamel susu yang berkisar antara 5,01 sampai 8,76, dan kualitas sensoris sedangkan kadar lemak karamel susu mengalami penurunan. Penambahan nanas 10%, kadar protein meningkat sebesar 10,20%, sedangkan level penambahan nanas 20 dan 30% tidak terjadi peningkatan. Disimpulkan presentase penambahan buah nanas yang paling baik yaitu 10%.

This experiment was conducted to investigate the effect of pineapple (Ananas comosus) addition on chemical and sensory quality of goat milk caramel, ’ve to find out the best level of pineapple addition. The materials in this research was goat's milk and additives. The addition level of pineapple were 0, 10, 20, and 30% of milk volume. The data of chemical quality i.e. water, protein, fat contain, and total carbohydrate were analyzed by analysis of variance of 2x4 factorial (two before and after ripening and additioning four level of pineapples) of Completely Randomized Design. Replication for each treatment was 3 times. The means of diferences were tested by Duncan’s New Multiple Ranges Test (DMRT). Sensory quality data was tested with non-parametric statistical analysis with hedonic test of Kruskal Wallis. The results showed that the addition of pineapple there was significant different (P<0,01) on the levels of water contain and sensory qualities. The addition of pineapple there was significant (P<0,05) on the levels of protein, fat, and total carbohydrate. The addition of pineapple incerased water contain of caramel milk ranged from 7,98 o 14,83, total carbohydrate of caramel milk ranged from 5,01 to 8,76, and also sensory qualities. Protein contain increased in milk caramel with 10% of pineapple addition, in concentration fat contain was descreased. In conclution, the best level of pineapple addition is 10%.

Kata Kunci : Karamel Susu Kambing, Nanas, Susu Kambing