Open AccessPengaruh Penambahan Stabilizer Pati Talas Lokal (Colocasia esculenta) terhadap Viskositas, Sineresis dan Keasaman Yogurt pada Inkubasi Suhu Ruang
Author(s) -
Aju Tjatur Nugroho Krisnaningsih,
Djalal Rosyidi,
Lilik Eka Radiati,
Purwadi Purwadi
Publication year - 2018
Publication title -
jitro (jurnal ilmu dan teknologi peternakan tropis)
Language(s) - English
Resource type - Journals
ISSN - 2406-9337
DOI - 10.33772/jitro.v5i3.4706
Subject(s) - syneresis , colocasia esculenta , food science , starch , starter , chemistry , lactic acid , incubation , stabilizer (aeronautics) , botany , biology , bacteria , biochemistry , mechanical engineering , genetics , engineering
ABSTRACTThis study aims to examine the effect of adding local taro starch stabilizer (Colocasia esculenta) to physicochemical properties (viscosity and sineresis) and acidity (pH and total acid) of yogurt at room temperature incubation. The material used includes: cow milk; skim milk; starch from taro tubers from the traditional market of Malang, East Java; starter of lactic acid bacteria (S. thermophillus, L. bulgaricus, and L. acidhopilus). The research method used was a completely randomized laboratory experiment consisting of 6 treatments of adding taro starch, namely: P0: 0% (without taro starch); P1: 0.5%; P2: 1%; P3: 1.5%; P4: 2%; and P5: 2.5%. Pasteurization of milk at 85 °C for 30 minutes, addition of starter BAL 3% with an incubation period of 24 hours at room temperature. Each treatment was repeated 4 times. The data obtained were analyzed using the Variant Analysis method, if the treatment gave effect then continued with Duncan's Multiple Distance Test (UJBD). The results showed that there was a very significant effect (P <0.01) of the addition of taro starch to the viscosity, syneresis, pH, and total acid of yogurt at room temperature incubation. The addition of different concentrations of taro starch stabilizer varies the values of viscosity (1007.5-4596.25 cP), sineresis (10.11-20.33%), pH (4.16-4.20) and total acid (0,94-1.08%) yogurt. The conclusion of this study is the addition of local taro starch stabilizer up to 2.5% concentration providing optimal physicochemical and acidity properties of yogurt. ABSTRAKPenelitian ini bertujuan untuk menguji pengaruh penambahan stabilizer pati talas lokal (Colocasia esculenta) terhadap sifat fisiko (viskositas dan sineresis) dan keasaman (pH dan total asam) yogurt pada inkubasi suhu ruang. Materi yang digunakan meliputi: susu sapi; susu skim; pati dari umbi talas yang berasal dari pasar tradisional Kota Malang, Jawa Timur; starter bakteri asam laktat (S. thermophillus, L. bulgaricus, dan L. acidhopilus). Metode penelitian yang digunakan adalah percobaan laboratorium dengan rancangan acak lengkap yang terdiri dari 6 perlakuan penambahan pati talas yaitu P0: 0% (tanpa pati talas); P1: 0,5%; P2: 1%; P3: 1,5%; P4: 2%; dan P5: 2,5%. Pasteurisasi susu pada pemanasan 85°C selama 30 menit, penambahan starter BAL 3% dengan masa inkubasi 24 jam pada suhu ruang. Setiap perlakuan diulang sebanyak 4 kali. Data yang diperoleh dianalisis menggunakan metode analisis varian, apabila perlakuan memberikan pengaruh maka dilanjutkan dengan uji jarak berganda duncan (UJBD). Hasil penelitian menunjukkan bahwa terdapat pengaruh yang sangat nyata (P<0,01) penambahan pati talas terhadap viskositas, sineresis, pH, dan total asam yogurt pada inkubasi suhu ruang. Penambahan konsentrasi stabilizer pati talas yang berbeda memberikan variasi nilai terhadap viskositas (1007,5-4596,25 cP), sineresis (10,11-20,33%), pH (4,16-4,20) dan total asam (0,94-1,08%) yogurt. Kesimpulan penelitian ini adalah penambahan stabilizer pati talas lokal sampai dengan konsentrasi 2,5% memberikan sifat fisiko dan keasaman yogurt yang optimal.