Pengaruh Penambahan Sari Buah Jeruk Siam Peras dalam Pembuatan Yogurt Kacang Gude (Cajanus cajan)

Abstract

Yogurt mulai dikembangkan dengan memanfaatkan susu nabati. Yogurt yang terbuat dari susu nabati berpotensi untuk dikembangkan karena nilai kandungan gizi tinggi, kadar natrium rendah, tidak mengandung kolesterol, kadar serat tinggi dibandingkan susu sapi, serta harga produk yogurt nabati lebih murah dibanding yogurt susu sapi. Tujuan penelitian yaitu mengetahui pengaruh penambahan sari buah jeruk siam pada yogurt kacang gude, dan memperoleh konsentrasi sari buah jeruk siam yang optimal untuk pembentukan yogurt.Perlakuan penambahan sari buah jeruk siam 0%, 15%, 20%, 25%, dan 30%. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK).Variebel pengamatan meliputi pH, total asam laktat, gula reduksi, K.A, total padatan, warna, ALT, dan Organoleptik. Hasil pengamatan yang memenuhi kaidah sidik ragam akan dilakukan analisis sidik ragam, jika ada signifikansi dilanjutkan dengan uji DMRT pada selang kepercayaan 5%. Hasil penelitian menunjukkan bahwa penambahan sari buah jeruk siam menunjukkan hasil pH yang sama pada semua perlakuan. Penambahan sari buah jeruk siam 20% menghasilkan total asam laktat tertinggi 2,536% dengan hasil gula reduksi 0,08698ppm. Warna yogurt kacang gude paling diminati pada perlakuan kontrol. Tidak ditemukan cemaran bakteri E.coli pada yogurt kacang gude. Penambahan sari buah jeruk siam tidak berpengaruh nyata terhadap terhadap total padatan yogurt kacang gude.

Yoghurt began to be developed by utilizing vegetable milk. Yoghurt that made from vegetable milk potentially to be developed because it has higher nutrient value, low sodium content, and also price of vegetable yoghurt cheaper than cow’s milk yoghurt. The aim of the research were to know the effect of adding siamese juice to pigeon pea yoghurt, and obtaining the optimal concentration of siamese juice to produce yoghurt. Treatment of adding siamese juice are 0%, 15%, 20%, 25%, and 30%. Research design that used was randomized block design. The observation variable were pH, lactic acid total, reducing sugar, water content, curd mass, colour, TPC, and organoleptics test. Thr result of the research that meet the rules of variance will be analyzed by generalized linear model if there is significance followed by the DMR test at a 5% confidence interval.The results showed that the addition of Siamese juice showed the same pH value in all treatments. The addition of Siamese juice 20% can produce the highest total lactic acid at 2.536% and also the result of reducing sugar 0,08698ppm. The most in demand of Pigeon pea yogurt colors was the control treatment. E.coli contamination was not found in pigeon pea yogurt. The addition of siamese juice had no significantly affect the total solids pigeon pea yogurt.