Karakteristik Fisikokimia, dan Organoleptik Yoghurt Susu Jagung (Zea mays) dan Kacang Koro Pedang Putih (Canavalia ensiformis) dengan Penambahan Susu Skim

• Main Authors: Ulya Sarofa, Rudi Nurismanto, Bahrul Ulum
• Format: Article
• Language: Indonesian
• Published: Department of Food Technology 2017-03-01
• Series: Jurnal Teknologi Pangan
• Online Access: http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/684
• ISSN: 1978-4163; 2654-5292

<p>ABSTRAK<br />Penggunaan jagung saat ini masih perlu ditingkatkan dalam rangka peningkatan<br />gizi masyarakat. Salah satu usaha meningkatkan konsumsi protein jagung adalah<br />dengan mengkombinasikan jagung dengan kacang koro pedang putih , sehingga<br />diharapkan dapat saling melengkapi dalam kontribusi kandungan asam amino yang<br />lebih lengkap pada produk yang dihasilkan. Salah satu produk kombinasi jagung dan<br />kacang koro pedang putih adalah yoghurt. Tujuan penelitian ini adalah mempelajari<br />pengaruh proporsi jagung dan kacang koro pedang putih dengan penambahan susu<br />skim terhadap kualitas yoghurt yang dihasilkan. Penelitian ini menggunakan<br />Rancangan Acak Lengkap Pola Faktorial (2 faktor) dan 3 kali ulangan. Faktor pertama<br />adalah proporsi jagung dan kacang koro pedang putih ( 70:30, 60:40, 50:50) Faktor<br />kedua adalah Konsentrasi susu skim ( 5%, 7%, 9%). Perlakuan terbaik adalah<br />kombinasi proporsi jagung dan kacang koro pedang putih 60:40 dengan konsentrasi<br />susu skim 9% . Produk yoghurt tersebut mempunyai kadar protein 4.31%, pH 4.0,<br />lemak 0.99%, Total BAL 10.966 (cfu/g), total asam 0. 61%, Viskositas 2.175 cps,<br />dengan total ranking uji kesukaan aroma = 138.5, warna = 137.5 dan skor tekstur =<br />115<br />Kata kunci: Yoghurt, Jagung, Kacang Koro Pedang Putih, Susu Skim</p><p><br />ABSTRACT<br />The use of corn (Zea mays) is currently needs to be improved in order to<br />improve public nutrition. One effort to increase the protein consumption of corn is the<br />corn combine with white legume (Canavalia ensiformis), which is expected to<br />complement the contribution of amino acid content in the resulting product. One of the<br />products the combination of corn and white legume is yogurt. The purpose of this study<br />was to know the influence of the proportion of corn and white legume with the addition<br />of skim milk on the quality of yoghurt produced. This research used Factorial Complete<br />Randomized Design Patterns (2 factors) and 3 repetitions. The first factor is the<br />proportion of corn and white legume (70:30, 60:40, 50:50). The second factor is the<br />concentration of skim milk (5%, 7%, 9%). The best treatment is a combination of the<br />proportion of corn and white legume 60:40 with a concentration of 9% skim milk. The<br />yoghurt products have protein content 4:31%, pH 4.0, fat 0.99%, Total BAL 10 966<br />(cfu/g), total acid 0. 61%, viscosity of 2,175 cps, with a total ranking of test A = 138.5<br />aroma, color = 137.5 and scores texture = 115<br />Keywords: Yoghurt, Corn, White Legume, Skim Milk<br /><br /></p>