Pengaruh Jenis Pemanasan Susu Kambing terhadap Sifat Fisik dan Kimia Gelato Kefir

Yuliza Afriyani, Amhar Abu Bakar, Dzarnisa Dzarnisa

Abstract


Abstrak. Suatu penelitian tentang jenis pemanasan susu kambing terhadap sifat fisik dan kimia gelato kefir.  Penelitian ini dilakukan dengan metode RAL (Rancangan Acak Lengkap) terdiri dari 3 perlakuan dan 6 kali ulangan untuk dilakukan 18 unit percobaan yaitu jenis pemanasan susu kambing LTLT (low temperature long time), HTST (high temperature short time), dan sterilisasi. Hasil penelitian memperlihatkan perlakuan pemanasan terhadap susu kambing dalam pembuatan gelato kefir tidak berpengaruh terhadap sifat fisik berupa pengujian resistensi pelelehan akan tetapi berpengaruh terhadap sifat fisik berupa nilai overrun. Dan untuk sifat kimia pada gelato kefir nilai pH tidak berpengaruh, kadar keasamaan gelato kefir susu kambing tergantung terhadap bahan-bahan yang dipakai dalam campurannya. Dari penelitian ini direkomendasikan gelato terbaik dengan pemanasan high temperature short time (HTST) dikarenakan memiliki nilai overrun yang tinggi dan memiliki keterkaitan resistensi pelelehan yang lebih lama.

(Effect of the Type of Goat Milk Warming on Physical and Chemical Properties of Kefir Gelato)

Abstract.  A study of the types of heating goat milk on the physical and chemical properties of kefir gelato. This research was conducted by the RAL method (Completely Randomized Design) consisting of 3 treatments and 6 replications to do 18 units of experiment namely heating type of goat milk LTLT (low temperature long time), HTST (high temperature short time), and sterilization. The results showed that the heating treatment of goat milk in the manufacture of kefir gelato did not affect the physical properties in the form of melting resistance testing but did affect the physical properties in the form of overrun. And for the chemical properties of kefir gelato pH value has no effect, the acidity level of goat milk kefir gelato depends on the ingredients used in the mixture. From this study it is recommended that the best gelato with high temperature short time (HTST) heating due to having a high overrun value and having a longer melting resistance relationship.

 


Keywords


Susu Kambing:Gelato Kefir:Jenis Pemanasan.

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References


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DOI: https://doi.org/10.17969/jimfp.v5i1.13767

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Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@unsyiah.ac.id