Pengembangan produk yoghurt dari santan kelapa dan susu sapi (kajian dari suhu dan lama inkubasi)

Moh Su'i; Mustika Paramitha Cendia; Frida Dwi Anggraeni

doi:10.21107/agrointek.v19i1.17429

Pengembangan produk yoghurt dari santan kelapa dan susu sapi (kajian dari suhu dan lama inkubasi)

Moh Su'i, Mustika Paramitha Cendia, Frida Dwi Anggraeni

Abstract

Yoghurt is a probiotic drink from milk that utilizes the performance of the Lactobacillus bulgaricus and Streptococcus thermophilus as starter bacteria. The purpose of this study was to determine the temperature and incubation time and the resulting effect on yoghurt that was produced from milk and coconut milk. Samples for research were treated by incubation temperatures of 25oC, 40oC and 55oC and incubation time of 4 hours, 8 hours and 12 hours with 3 repetitions. The research method was carried out experimentally with a research design using RAK factorial experiments. Data analysis using ANOVA test with a value of = 0.05. The values that resulted in each analysis were pH values 4.26 to 6.36, free fatty acids (FFA) 1.16% to 2.92%, lactic acid 0.35% to 1.21%, N - Amino 0.015% to 0.048% and the total lactic acid bacteria was 3.0 x 106 CFU/ml. While the organoleptic test resulted for the color in a preference value ranged from 3.7 (neutral) – 5 (like), a texture preference value ranged from 3.5 (neutral) – 5 (like), an aroma preference value ranged from 3.8 (neutral) – 4, 4 (slightly like) and taste preferences ranged from 3.2 (neutral) – 5 (like). From the results of the analysis of variance, it was known that yoghurt was made from a mixture of milk and coconut milk had a very significant effect on the pH value, free fatty acid value, lactic acid value and N – Amino value that produced but had no significant effect on sensory test for color, texture, aroma and taste of the yoghurt.

Keywords

Coconut; Milk; Incubation; Yoghurt;

Full Text:

PDF (Bahasa Indonesia)

References

Adriani, L., Indrayati, N., Tanuwiria, U. H., Mayasari, N. 2008. Aktivitas Lactobacillus acidophilus dan Bifidobacterium terhadap kualitas yoghurt dan penghambatannya pada Helicobacter pylori. Bionatura, 10(2), 218406.

Blanch, H. W., Drew, S., Daniel, I. 1985. The practice of biotechnology: Current commodity products. Pergamon Press.

Chandan, R. C. 2006. Manufacturing yoghurt and fermented milks Technology and Engineering, 364.

Con, A. H., Cakmakci, S., ÇAĞLAR, A., Gökalp, H. Y. 1996. Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yoghurt produced in Turkey. Journal of food protection, 59(4), 402–406.

Conrado, S. D. 2002. Coconut oil in health and disease: Its and monolaurin’s potential as cure for HIV/Aids. Proceedings of the XXXVII Cocotech Meeting.

Damunupola, D., Weerathilake, W., Sumanasekara, G. S. 2014. Evaluation of quality characteristics of goat milk yoghurt incorporated with beetroot juice. International journal of scientific and research publications, 4(10), 1–5.

Effendi, M. H., Hartini, S., Lusiastuti, A. M. 2009. Peningkatan Kualitas Yoghurt Dari Susu Kambing Dengan Penambahan Bubuk Susu Skim dan Pengaturan Suhu Pemerahan. Jurnal Penelitian Medika Eksakta, 8(3), 185–192.

Hartati, A. I. 2012. Lactose and reduction sugar concentrations, pH and the sourness of date flavored yoghurt drink as probiotic beverage. Jurnal Aplikasi Teknologi Pangan, 1(1).

Hossain, M. N., Fakruddin, M., Islam, M. N. 2012. Development of fruit Dahi (yoghurt) fortified with strawberry, orange and grapes juice. American Journal of Food Technology, 7(9), 562–570.

Irkin, R., Eren, U. V. 2008. A research about viable Lactobacillus bulgaricus and Streptococcus thermophilus numbers in the market yoghurts. World Journal of Dairy & Food Sciences, 3(1), 25–28.

Kabara, J. J., Swieczkowski, D. M., Conley, A. J., Truant, J. P. 1972. Fatty acids and derivatives as antimicrobial agents. Antimicrobial agents and chemotherapy, 2(1), 23–28.

Muliana, D., Dharmawibawa, I. D., Primawati, S. N. 2021. Yoghurt dari Kacang Komak dengan Ekstrak Kulit Buah Naga. Bioma: Jurnal Biologi dan Pembelajaran Biologi, 6(2), 174–186.

Nurmianbari, I. S., Sumartini, A. D. 2018. Kajian penambahan skim dan santan terhadap karakteristik yoghurt dari whey. J Food Technol, 5(1), 1–12.

Pratiwi, K. V., Prasmita, H. S. 2021. Pengaruh Penambahan Berbagai Jenis Bahan Penstabil terhadap Karakteristik Yoghurt Jeruk. Prosiding Seminar Nasional Polbangtan Yogyakarta-Magelang 2021, 1(1).

Putri, D. C. L. A., Putra, I. N. K., Suparthana, I. P. 2019. Pengaruh Penambahan Sari Buah Naga Merah (Hylocereus polyrhizus) terhadap Karakteristik Yoghurt Campuran Susu Sapi dan Kacang Merah (Phaseolus vulgaris). Jurnal Ilmu dan Teknologi Pangan (ITEPA), 8(1), 8–17.

Routray, W., Mishra, H. N. 2011. Scientific and technical aspects of yoghurt aroma and taste: A review. Comprehensive Reviews in Food Science and Food Safety, 10(4), 208–220.

Rum, I. A. 2009. Optimasi Pembuatan Cocogurt (Yoghurt Santan Kelapa) Dengan Kultur Campuran Lactobacillus acidophilus Moro dan Streptococcus thermophilus Orla-Jensen [PhD Thesis]. Tesis. Intitut Teknologi Bandung.

Standar Nasional Indonesia. 2009. Standar Mutu Yoghurt. Jakarta : Badan Standarisasi Indonesia.

Sana, N. K., Hossin, I., Haque, E. M., Shaha, R. K. 2004. Identification, purification and characterization of lipase from germinating oil seeds (Brassica napus L.). Pakistan Journal of Biological Sciences, 7(2), 246–252.

Santoso, A. 2014. Pembuatan yoghurt fruit dari buah pepaya (Carica papaya l.)(Kajian konsentrasi sari buah dan jenis starter). AGRINA: Jurnal Teknologi Pertanian, 1(1), 31–39.

Shaker, R. R., Jumah, R. Y., Abu-Jdayil, B. 2000. Rheological properties of plain yoghurt during coagulation process: Impact of fat content and preheat treatment of milk. Journal of Food Engineering, 44(3), 175–180.

Su’i, M., Sumaryati, E., Anggraeni, F. D., Romadhona, F. A. 2021. Uji Kuaitas Yoghurt Santan-Susu (Kajian Dari Konsentrsi Santan Dan Starter). Conference on Innovation and Application of Science and Technology (CIASTECH), 231–240.

Su’i, M., Sumaryati, E., Prasetyo, R., Eric, D. P. 2015. Anti-bacteria activities of lauric acid from coconut endosperm: Hydrogysed using lypase endogeneus. Advances in Environmental Biology, 9(23), 45–49.

Su’i, M., Sumaryati, E., Sucahyono, D. D. 2016. Pemanfaatan Fraksi Kaya Asam Laurat Hasil Hidrolisis dari Endosperm Kelapa Menggunakan Lipase Endogeneus Sebagai Pengawet Susu Kedelai Kemasan. agriTECH, 36(2), 154–159.

Suprihana, S. 2012. Pengaruh Lama Penundaan dan Suhu Inkubasi terhadap Sifat Fisik dan Kimia Yoghurt dari Susu Sapi Kadaluwarsa. Agrika: Jurnal Ilmu-Ilmu Pertanian, 6(1), 23253.

Tamime, A. Y., Robinson, R. K. 2007. Tamime and Robinson’s yoghurt: Science and technology. Elsevier.

Teguh, R. P. K., Nugerahani, I., Kusumawati, N. 2015. Pembuatan Yoghurt Buah Naga Merah (Hylocereus Polyrhizus L.): Proporsi Sari Buah Dan Susu Uht Terhadap Viabilitas Bakteri Dan Keasaman Yoghurt. Jurnal Teknologi Pangan dan Gizi, 14(2), 89–94.

Thompson, J. L., Lopetcharat, K., Drake, M. A. 2007. Preferences for commercial strawberry drinkable yoghurts among African American, Caucasian, and Hispanic consumers in the United States. Journal of dairy science, 90(11), 4974–4987.

Triyono, A. 2010. Mempelajari pengaruh maltodekstrin dan susu skim terhadap karakteristik yoghurt kacang hijau (Phaseolus radiatus L.).

Vetter, S. M., Schlievert, P. M. 2005. Glycerol monolaurate inhibits virulence factor production in Bacillus anthracis. Antimicrobial agents and chemotherapy, 49(4), 1302–1305.

Yunita, D., Rohaya, S., Husna, N. E., Maulina, I. 2011. Pembuatan niyoghurt dengan perbedaan perbandingan streptococcus thermophilus dan lactobacillus bulgaricus serta perubahan mutunya selama penyimpanan. Jurnal Teknologi Pertanian, 12(2), 83–90.