@misc{eprints82732,
           month = {Mei},
           title = {KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa
paradisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT

SUSU SAPI},
          author = {SATRIO WICAKSONO BERLIAN },
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2024},
             url = {http://digilib.unila.ac.id/82732/},
        abstract = {Yoghurt merupakan produk susu yang mengalami fermentasi asam laktat melalui
aktivitas dari Lactobacillus bulgaricus dan Streptococcus thermophilus dan kaya
akan zat gizi serta memiliki manfaat besar bagi kesehatan. Tujuan penelitian ini
adalah mengetahui pengaruh penambahan tepung kulit pisang ambon (Musa
paradisiaca var. Sapientum) terhadap karakteristik yoghurt susu sapi terbaik sesuai
dengan SNI 2981:2009. Penelitian ini disusun dalam Rancangan Acak Kelompok
Lengkap (RAKL) dengan enam perlakuan dan empat ulangan. Perlakuan
konsentrasi tepung kulit pisang ambon terdiri dari 6 taraf, yaitu P0 (0\%), P1 (2\%),
P2 (4\%),P3 (6\%), P4 (8\%), dan P5 (10\%). Data dianalisis menggunakan uji Bartlett
dan uji Tuckey, dilanjutkan dengan analisis ragam (ANARA), dan uji lanjut BNJ
(Beda Nyata Jujur) pada taraf 5\%. Berdasarkan hasil penelitian, yoghurt dengan
penambahan tepung kulit pisang terbaik adalah perlakuan P1 (2\%) yang memiliki
karakteristik aroma sedikit khas buah pisang, warna putih kecoklatan, tekstur
sedikit kental, rasa yang disukai, penerimaan keseluruhan disukai, pH 4,4, sineresis
sebesar 66,63\%, dan total mikroba 9,64 log CFU/mL.
Kata kunci : yoghurt, susu sapi, kulit pisang ambon, tepung kulit pisang ambon

ABSTRACT

STUDY ON THE ADDITION OF AMBON BANANA PEEL FLOUR (MUSA
PARADISIACA VAR. SAPIENTUM) TO THE CHARACTERISTICS OF

COW'S MILK YOGURT

By

BERLIAN SATRIO WICAKSONO

Yoghurt is a dairy product that undergoes lactic acid fermentation through the
activity of Lactobacillus bulgaricus and Streptococcus thermophilus. It is rich in
nutrients and offers significant health benefits. The aim of this study is to determine
the effect of adding Ambon banana peel flour (Musa paradisiaca var. Sapientum)
to the characteristics of cow's milk yogurt in accordance with SNI 2981:2009. This
research was structured in a Complete Randomized Block Design (RAKL) with six
treatments and four replications. The treatment concentrations of Ambon banana
peel flour consist of six levels: P0 (0\%), P1 (2\%), P2 (4\%), P3 (6\%), P4 (8\%), and
P5 (10\%). Data were analyzed using the Bartlett test and Tuckey test, followed by
analysis of variance (ANARA), and the Honest Significant Difference (BNJ) test at
the 5\% level. Based on the results, the best yogurt with the addition of banana peel
flour was the P1 (2\%) treatment, which had a slightly characteristic banana aroma,
off-white color, slightly thick texture, favorable taste, overall acceptance, a pH of
4.4, syneresis of 66.63\%, and a total microbial count of 9.64 log CFU/mL.
Key words : yogurt, cow milk, ambon banana peel, ambon banana peel flour}
}