Viola , Tantri Kirana (2024) KUALITAS ORGANOLEPTIK YOGHURT SUSU SAPI DENGAN PENAMBAHAN SARI BUAH BELIMBING MANIS (Averrhoa carambola L.). FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Tujuan dari penelitian ini untuk mengetahui pengaruh dan konsentrasi terbaik penambahan sari buah belimbing (Averrhoa carambola L.) terhadap kualitas organoleptik (warna, aroma, tekstur, rasa, dan daya suka) yoghurt susu sapi. Penelitian ini dilaksanakan pada Desember 2023 di Laboratorium Produksi Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) 5 perlakuan dan melibatkan 28 panelis. Perlakuan pada penelitian ini terdiri atas yoghurt tanpa penambahan sari buah belimbing (P0), yoghurt dengan penambahan sari buah belimbing manis 2% (P1), yoghurt dengan penambahan sari buah belimbing manis 4% (P2), yoghurt dengan penambahan sari buah belimbing manis 6% (P3), dan yoghurt dengan penambahan sari buah belimbing manis 8% (P4). Bakteri asam laktat yang digunakan adalah Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, dan Lactobacillus casei. Data yang telah diperoleh dianalisis menggunakan Kruskal Wallis dan dilanjutkan uji Post Hoc. Hasil penelitian menunjukkan bahwa penambahan sari buah belimbing manis meningkatkan kesukaan konsumen terhadap warna, aroma, dan tesktur, namun tidak dapat meningkatkan kesukaan konsumen terhadap rasa dan daya suka yoghurt susu sapi. Penambahan konsentrasi sari buah belimbing manis yang paling disukai yaitu 6% berdasarkan warna (putih kekuningan), aroma (agak disukai), dan tekstur (cenderung encer). Kata Kunci: belimbing manis, organoleptik, yoghurt The aim of this research was to determine the effect and best concentration of adding star fruit juice (Averrhoa carambola L.) on the organoleptic (color, aroma, texture, taste, dan favorite level) quality of cow's milk yoghurt. This research was carried out in December 2023 at the Animal Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments and involving 28 panelists. The treatments in this study consisted of yoghurt without the addition of star fruit juice (P0), yoghurt with the addition of 2% sweet star fruit juice (P1), yoghurt with the addition of 4% sweet star fruit juice (P2), yoghurt with the addition of sweet star fruit juice 6 % (P3), and yoghurt with the addition of 8% sweet star fruit juice (P4). The lactic acid bacteria used are Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, and Lactobacillus casei. The data obtained were analyzed using Kruskal Wallis and continued with the Post Hoc test. The results showed that the addition of sweet star fruit juice increased consumers' preference for color, aroma, and texture, but could not increase consumers' preference for the taste and liking of cow's milk yogurt. The most preferred concentration of sweet star fruit juice is 6% based on color (yellowish white), aroma (somewhat preferred), and texture (tends to be watery). Keywords: sweet star fruit, organoleptic, yoghurt
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Peternakan |
| Pengguna Deposit: | UPT . Siswanti |
| Date Deposited: | 03 Mar 2025 03:28 |
| Terakhir diubah: | 03 Mar 2025 03:28 |
| URI: | http://digilib.unila.ac.id/id/eprint/85272 |
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