Viskosity and Total Solids of Goat Milk Yogurt With The Addition of Moringa (Moringa oleifera) Leaf Extract
| Main Authors: | Damayanti, Nur Hasanah, Setyawardani, Triana, Widayaka, Kusuma |
|---|---|
| Format: | Article info Book application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Fakultas Peternakan Universitas Jenderal Soedirman
, 2020
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| Online Access: |
http://jnp.fapet.unsoed.ac.id/index.php/angon/article/view/1073 http://jnp.fapet.unsoed.ac.id/index.php/angon/article/view/1073/435 |
Daftar Isi:
- Background. The research objective was to determine the effect of adding Moringa oleifera leaf extract on the viscosity and total solids of goat milk yogurt, and to determine the best percentage of adding Moringa leaf extract to goat milk yogurt. Materials and methods. 10 liters of goat milk, yogurt starter, skim milk, water and moringa leaf extract. The research was conducted using a completely randomized design method (CRD) 4 treatments and 5 repetitions. Treatment R0: Goat milk + 5% yogurt starter + 0% Moringa leaf extract; R1: Goat milk + 5% yogurt starter + 4% Moringa leaf extract; R2: Goat milk + 5% yogurt starter + 8% Moringa leaf extract; and R3: Goat milk + 5% yogurt starter + 12% Moringa leaf extract. The variables measured in the study were viscosity and total solids. Further tests were carried out using the Orthogoal Polynomial Test. Results. The results showed that the addition of Moringa leaf extract to goat's milk yogurt had a very significant effect (P <0.01) on viscosity, and had no significant effect (P> 0.05) on total solids. The average viscosity of yogurt with the addition of Moringa leaf extract was R0 = 456.72 mPa.s; R1 = 98.53 mPa.s mPa.s; R2 = 498.48 mPa.s and R3 = 488.07 mPa.s. The total solids average was R0 = 15.87%; R1 = 15.38%; R2 = 15.08% and R3 = 15.09%. Further test using orthogonal polynomial test, the effect of adding Moringa leaf extract to the viscosity of R2 = 46.96%, and obtained a line equation, namely y = -0.34 x2 + 8.8311x + 441.52. Conclusion. the addition of Moringa leaf extract with different concentrations increased the viscosity of yogurt, but the total solids were relatively the same. The best viscosity was added to yogurt with 4% Moringa leaf extract, with an average of 498.53 ± 0.10 mPa.s.
- Latar Belakang. Tujuan penelitian untuk mengetahui pengaruh penambahan ekstrak daun kelor (Moringa oleifera) terhadap viskositas dan total padatan yogurt susu kambing, serta untuk mengetahui persentase terbaik dalam penambahan ekstrak daun kelor pada yogurt susu kambing. Materi dan metode. Materi susu kambing sebanyak 10 liter, starter yogurt, susu skim, air dan ekstrak daun kelor. Penelitian dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) 4 perlakuan dan 5 kali pengulangan. Perlakuan R0 : Susu kambing + starter yogurt 5 % + 0% ekstrak daun kelor; R1 : Susu kambing + starter yogurt 5 % + 4% ekstrak daun kelor; R2 : Susu kambing + starter yogurt 5 % + 8% ekstrak daun kelor; dan R3 : Susu kambing + starter yogurt 5 % + 12% ekstrak daun kelor. Variabel yang diukur dalam penelitian yaitu viskositas dan total padatan. Uji lanjut yang dilakukan menggunakan Uji Orthogoal Polinomial. Hasil. Hasil penelitian menujukkan bahwa penambahan ekstrak daun kelor pada yogurt susu kambing berpengaruh sangat nyata (P<0.01) terhadap viskositas, dan berpengaruh tidak nyata (P>0.05) terhadap total padatan. Rataan viskositas yogurt dengan penambahan ekstrak daun kelor sebesar R0 = 456,72 mPa.s; R1 = 98,53 mPa.s mPa.s; R2 = 498,48 mPa.s dan R3 =488,07 mPa.s. Rataan total padatan yaitu sebesar R0 = 15,87%; R1 = 15,38%; R2 = 15,08% dan R3 =15.09%. Uji lanjut menggunakan uji Ortogonal Polinomial, pengaruh penambahan ekstrak daun kelor terhadap viskositas sebesar R2 = 46,96%, dan diperoleh persamaan garis yaitu y=-0,34 x2 + 8,8311x+ 441,52. Simpulan. penambahan ekstrak daun kelor dengan konsentrasi berbeda meningkatkan viskositas yogurt, tetapi total padatan relatif sama. Viskositas terbaik pada yogurt yang ditambahkan dengan 4% ekstrak daun kelor, dengan rataan yaitu 498.53 ± 0.10 mPa.s.