PENGARUH PENAMBAHAN PATI TALAS BELITUNG (Xanthosoma sagittifolium) TERHADAP SIFAT FISIK YOGURT SUSU KAMBING

JURNAL SAINS PETERNAKAN NUSANTARA Pub Date : 2022-12-31 DOI:10.53863/jspn.v2i02.551

Salvian Setyo Prayitno, Anis Ulfah Prastujati, Riski Wahyu Safitri

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Abstract

The purpose of this research was to study determine the effect of adding belitung taro starch on the physical properties of goat's milk yogurt. The addition of belitung taro starch is expected to improve the physical properties of yogurt. The research method used in this study was Completely Randomized Design (CRD). This research was conducted with 4 treatments and 5 repetitions, namely P0 (without Belitung taro starch treatment), P1 (0.5% addition of Belitung taro starch). P2 (addition of 1% Belitung taro starch), P3 (addition of 1.5% Belitung taro starch). The tests carried out in this study included viscosity, syneresis, water holding capacity (WHC), and pH values. The data obtained in this study were analyzed using the Duncan Multiple Range Test (DMRT). The results showed that the addition of belitung taro starch had a very significant (P<0.01) effect on syneresis, viscosity, WHC, and pH values. The addition of belitung taro starch was proven to be able to increase the viscosity, WHC, and pH value, while the syneresis value decreased. The best results for measuring viscosity, WHC, sineresin, and pH were obtained by adding 1.5% (P3) of belitung taro starch. Keywords: belitung taro starch, physical properties, goat's milk, yogurt

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山羊奶酸奶的生理特性对芦荟淀粉(黄疸管)的影响

本研究的目的是研究添加槟榔芋淀粉对羊乳酸奶物性的影响。在酸奶中加入贝格芋头淀粉有望改善酸奶的物理性能。本研究采用完全随机设计(CRD)研究方法。试验共设4个处理，5个重复，分别为P0(不添加勿里东芋头淀粉)、P1(添加0.5%勿里东芋头淀粉)。P2(添加1%别里东芋头淀粉)，P3(添加1.5%别里东芋头淀粉)。在本研究中进行的测试包括粘度、协同作用、持水量(WHC)和pH值。本研究获得的数据采用Duncan多元极差检验(DMRT)进行分析。结果表明:添加belitung芋头淀粉对其增效、粘度、WHC和pH值均有极显著(P<0.01)的影响。结果表明，添加belitung芋头淀粉可以提高其粘度、WHC和pH值，但会降低其协同作用值。添加1.5% (P3)的belitung芋头淀粉，对粘度、WHC、树脂和pH的测定效果最好。关键词:芋头淀粉，物理性质，羊奶，酸奶

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