Pengaruh Penambahan Puree Labu Kuning dan Lama Fermentasi Terhadap Karakteristik Mutu Yoghurt Susu Kambing Etawa

Abstract

Yogurt comes from milk that has undergone a fermentation process where this fermentation process is carried out using 2 species of bacteria, namely using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. The addition of pumpkin puree to goat's milk yoghurt is useful for reducing the prengus aroma that comes from goat's milk, enhancing the taste of etawa goat's milk yoghurt and increasing the nutritional content of yoghurt that comes from etawa goat's milk. Research on making goat's milk yoghurt uses the RAL method with 2 factors: pumpkin puree percentage of 20%, 30%, 40%, 50% and fermentation time of 4l hours, 6lhours, 8lhours, 10lhours. The results of this research showed that the addition of pumpkin puree had a highly significant effect l(P<0.01) on the parameters of pH value, total dissolved solids, ash content, fat content, protein content, fiber content, total acid, viscosity, total lactic acid bacteria, hedonic value of color, hedonic value of taste, hedonic value of aroma, hedonic value of texture, and general acceptability. Fermentation time had a highly significant effect (P<0.01) on the parameters of pH value, total dissolved solids, ash content, total acid, protein content, viscosity, fiber content, total lactic acidl bacteria, hedonic value of aroma, hedonic value of texture. Fermentation time had a significant effect (P<0.05) on fat content, hedonic value of general acceptance and no significant effect (P>0.05) on hedonic value of color. The interaction of adding of pumpkin puree and fermentation time to goat's milk yoghurt gave a highly significant effect (P<0.01) on total acid and viscosity, gave a no significant effect (P>0.05) on pH value, total dissolved solids, ash content, fat content, protein content, fiber content, total lactic acid bacteria, hedonic value of color, hedonic value of aroma, hedonic value of taste, hedonic value of texture, and hedonic value of general acceptability. The best treatment was determined by thede Garmol method and the result showed that the best formulation was E3F4, with the adition 40% yellow pumpkin puree and a fermentation time of 10 hours, with antioxidant activity which the value of 49.54 μg/ml.