PENGARUH SUBSTITUSI SUSU KAMBING PADA SUSU KEDELAI DAN KONSENTRASI ASAM ASETAT TERHADAP SIFAT KIMIA DAN SENSORI TAHU SUSU

DYAH PUTRI LARASSATI , 1314051011 (2017) PENGARUH SUBSTITUSI SUSU KAMBING PADA SUSU KEDELAI DAN KONSENTRASI ASAM ASETAT TERHADAP SIFAT KIMIA DAN SENSORI TAHU SUSU. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak

Susu kambing belum banyak dimanfaatkan karena persepsi masyarakat bahwa susu kambing memiliki aroma prengus seperti kambing. Susu kambing dapat dimanfaatkan dalam pembuatan tahu susu sebagai salah satu alternatif untuk mengurangi aroma prengus. Penggumpalan dengan asam asetat adalah faktor penting dalam menghasilkan tahu susu dengan tekstur yang baik Penelitian ini bertujuan untuk mengetahui pengaruh substitusi susu kambing, pengaruh konsentrasi asam asetat dan interaksi antara substitusi susu kambing dan konsentrasi asam asetat terhadap sifat kimia dan sensori tahu susu. Penelitian ini dilakukan menggunakan metode Rancangan Acak Kelompok Lengkap (RAKL) secara faktorial dengan dua faktor yaitu substitusi susu kambing pada susu kedelai (S) terdiri tiga taraf perbandingan yaitu: 15%:25% (S1), 25%:75% (S2), 35%:85% (S3) (v/v) dan konsentrasi asam asetat (A) terdiri dari empat taraf yaitu 4% (A1); 4,5% (A2); 5% (A3), 5,5% (A4) (v/v). Analisis data dilanjutkan dengan menggunakan uji Polinomial Ortogonal. Pengamatan yang dilakukan meliputi uji proksimat (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat) dan uji sensori (warna, aroma, rasa, tekstur dan penerimaan keseluruhan). Hasil terbaik pada perlakuan ini adalah persentase susu kambing 15% dan asam asetat 4% menghasilkan tahu susu terbaik dengan kadar air 79,19%, kadar abu 1,14%, kadar protein 10,87%, kadar lemak 2,76%, kadar karbohidrat 5,32%, skor warna 3,03 (agak putih), skor rasa 2,87 (asam), skor aroma 3,70 (agak khas kambing), skor tekstur 3,23 (agak lembut), skor penerimaan keseluruhan 2,98 (tidak disukai). Kata kunci: tahu susu, susu kambing, asam asetat ABSTRACT Goat milk has not been widely used because of the public's perception that goat's milk has a goaty odor (smells like goat). Goat milk could be used in tofu milk making process as an alternative to reduce the smell of prengus. Clotting with acetic acid was an important factor in producing tofu milk with good texture. The aim of this research was to know the effect of goat milk substitution, the effect of acetic acid concentration and the interaction between goat milk substitution and the concentration of acetic acid on the chemical and sensory properties of milk. This research was set as factorial in complete randomized group design (CRBD) with two factors, they were substitutions of goat milk on soy milk with 3 levels 15%:85% (S1), 25%:75% (S2), 35%:65% (S3) and concentrations of acetic acid with 4 levels 4%; 4,5%; 5%; 5,5%. The data were further analyzed by polynomial orthogonal . This research used some observations, such as proximate test (water content, ash content, protein content, fat content and carbohydrate level) and organoleptic test (color, taste, flavor, texture, overall acceptance). The best result in this research was 15% goat milk percentage and 4% acetic acid for best with water content 79,19%, ash content 1,14%, protein content 10,87%, fat content 2,76%, carbohydrate 5,32%, color score 3, 03 (slightly white), taste score of 2,87 (acid), scent score of 3,70 (somewhat typical goat), texture score 3,23 (slightly tender), overall acceptance score 2,98 (rather liked). Keywords: tofu milk, goat milk, acetic acid

Tipe Karya Ilmiah: Skripsi
Subyek: Q Science (General) > QD Chemistry
Pertanian > Pertanian ( Umum )
Pertanian > Budidaya hewan
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: 81807205 . Digilib
Date Deposited: 16 Oct 2017 03:34
Last Modified: 16 Oct 2017 03:34
URI: http://digilib.unila.ac.id/id/eprint/28588

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