PENGARUH PERBANDINGAN KOMBINASI SUSU SAPI DAN SUSU KAMBING TERHADAP KARAKTERISTIK FISIKOKIMIA YOGHURT

Abstract

This study aims to determine the physicochemical characteristics of yogurt made from a combination of cow's milk and goat's milk, as well as to identify the yogurt combination that provides the best physicochemical quality. The study was conducted over a four-week period at the Laboratory of the Faculty of Agricultural Technology, Udayana University, and at PT. Cheese Works Batu Bulan, Gianyar Regency. The experimental design used was a completely randomized design (CRD) consisting of four treatments and four replications. The four treatments were P0 (100% cow's milk yogurt without goat's milk, as the control), P1 (cow's milk yogurt mixed with goat's milk at a 1:1 ratio), P2 (cow's milk yogurt mixed with goat's milk at a 1:2 ratio), P3 (cow's milk yogurt mixed with goat's milk at a 2:1 ratio). The variables observed were total acidity, pH, fat content, protein content, moisture content, and viscosity. The results of this study showed that treatments P0, P1, P2, and P3 differed significantly (P<0.05) in terms of total acidity, pH, fat content, protein content, moisture content, and viscosity. It was concluded that the treatment of cow's milk yogurt mixed with goat's milk at a ratio of 1:2 has the potential to produce yogurt with the best physicochemical characteristics.

ABSTRAK

Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia yoghurt kombinasi susu sapi dan susu kambing, serta mengetahui kombinasi yoghurt yang memberikan kualitas fisikokimia terbaik. Penelitian dilaksanakan selama 4 minggu di Laboratorium Fakultas Teknologi Pertanian Universitas Udayana dan di PT. Cheese Works Batu Bulan, Kab. Gianyar. Rancangan yang akan digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Keempat perlakuan tersebut yaitu P0 (yoghurt susu sapi 100% tanpa campuran susu kambing, sebagai kontrol), P1 (yoghurt susu sapi dicampur dengan susu kambing dengan rasio 1:1), P2 (yoghurt susu sapi dicampur dengan susu kambing dengan rasio 1:2), P3 (yoghurt susu sapi dicampur dengan susu kambing dengan rasio 2:1). Variabel yang diamati yaitu total asam, pH, kadar lemak, kadar protein, kadar air dan kekentalan (viskositas). Hasil penelitian ini menunjukan bahwa perlakuan P0, P1, P2 dan P3 berbeda nyata (P<0,05) terhadap total asam, pH, kadar lemak, kadar protein, kadar air dan kekentalan (viskositas). Disimpulkan bahwa perlakuan yoghurt susu sapi dicampur dengan susu kambing dengan rasio 1:2 berpotensi menjadi yoghurt dengan karakteristik fisikokimia terbaik.