PEMBUATAN YOGHURT BUBUK SUSU KAMBING ETTAWA (Making Yoghurt Powdered Goat Milk Ettawa)

Abstract

ABSTRAK
Yoghurt susu kambing memiliki kandungan gizi lebih unggul dari Yoghurt
susu sapi, salah satu diantaranya adalah kandungan protein susu kambing relatif lebih
tinggi, yaitu 4,3% dibanding susu sapi 3%. Akan tetapi karena pada kenyataannya
terdapat beberapa orang yang kurang menyukai yoghurt susu kambing dikarenakan
bau amis, sehingga perlu dibuat menjadi yoghurt bubuk agar bau amis dari susu
berkurang. Selain itu yoghurt bubuk memiliki daya simpan lebih lama dan dapat
disimpan dalam suhu ruang. Akan tetapi membuat yoghurt bubuk dibutuhkan bahan
pengisi dan penstabil yaitu maltodekstrin dan Na-CMC untuk mengikat dan melindungi
senyawa-senyawa yang mudah rusak oleh panas pada saat pengeringan. Tujuan dari
penelitian ini adalah untuk mengetahui pengaruh penambahan maltodekstrin dan Na-
CMC terhadap kuwalitas yoghurt bubuk susu kambing ettawa serta menentukan
perlakuan kombinasi terbaik dari perlakuan penambahan maltodekstrin dan Na-CMC
terhadap mutu yoghurt bubuk susu kambing yang disukai konsumen. penelitian ini
menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor yaitu
penambahan Maltodekstrin (10%, 15% dan 20%) dan penambahan Na-CMC (1%,
1.5% dan 2%). Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah pada
penambahan Maltodekstrin 20% dan penambahan Na-CMC 1.5% yang menghasilkan
produk yoghurt bubuk susu kambing ettawa dengan total bakteri asam laktat 9.0988
log cfu, kadar air 1.9%, rendemen 41.7%, daya larut 87.42%, kadar abu 2.19%, protein
14.26%,dan lemak 12.83%.
Kata kunci : Yoghurt bubuk, susu kambing, maltodekstrin dan Na-CMC

ABSTRACT
Goat milk yogurt has nutritional content is superior to the cow's milk Yoghurt,
one of which is a goat's milk protein content is relatively higher, i.e. 4.3% compared to
3% of cow's milk. However, because in fact there are some people who are less fond
of goat's milk yogurt because the fishy smell, so it needs to be made into yoghurt
powder so that the fishy smell of the milk decreases. In addition the yoghurt powder
has a save life longer and can be stored inroom temperature. But making yoghurt
powder fillers and stabilizers necessary i.e. maltodekstrin and Na-CMC for binding and
protecting the compounds that are easily damaged by heat when drying. The purpose
of this research is to know the influence of the addition of maltodekstrin and Na-CMC
quality towards the of powdered goat's milk yoghurt ettawa and determine the best
combination of treatment of adding maltodekstrin and Na-CMC against quality yoghurt
powdered goat's milk favored consumers. This study used a Randomized Complete
Design (RAL) factorial pattern with two factors, namely the addition of Maltodekstrin
(10%, 15% and 20%) and the addition of Na-CMC (1%, 1.5% and 2%). The results
showed that the best treatment was the addition of Maltodekstrin 20% and the addition
of Na-CMC 1.5% that produce powdered goat's milk yogurt ettawa with total lactic acid
bacteria 9.0988 log cfu, 1.9% water content, yield which 41.7%, solublelity 87.42%,
2.19% ash, protein, and fat 14.26% and 12.83%.

Keywords: yoghurt, goat's milk, Maltodekstrin, Na-CMC