PEMBUATAN YOGHURT BUBUK SUSU KAMBING ETTAWA (Making Yoghurt Powdered Goat Milk Ettawa) (Jurnal Teknologi Pangan, 2017)
ABSTRAKYoghurt susu kambing memiliki kandungan gizi lebih unggul dari Yoghurtsusu sapi, salah satu diantaranya adalah kandungan protein susu kambing relatif lebihtinggi, yaitu 4,3% dibanding susu sapi 3%. Akan tetapi karena pada kenyataannyaterdapat beberapa orang yang kurang menyukai yoghurt susu kambing dikarenakanbau amis, sehingga perlu dibuat menjadi yoghurt bubuk agar bau amis dari susuberkurang. Selain itu yoghurt bubuk memiliki daya simpan lebih lama dan dapatdisimpan dalam suhu ruang. Akan tetapi membuat yoghurt bubuk dibutuhkan bahanpengisi dan penstabil yaitu maltodekstrin dan Na-CMC untuk mengikat dan melindungisenyawa-senyawa yang mudah rusak oleh panas pada saat pengeringan. Tujuan daripenelitian ini adalah untuk mengetahui pengaruh penambahan maltodekstrin dan Na-CMC terhadap kuwalitas yoghurt bubuk susu kambing ettawa serta menentukanperlakuan kombinasi terbaik dari perlakuan penambahan maltodekstrin dan Na-CMCterhadap mutu yoghurt bubuk susu kambing yang disukai konsumen. penelitian inimenggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor yaitupenambahan Maltodekstrin (10%, 15% dan 20%) dan penambahan Na-CMC (1%,1.5% dan 2%). Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah padapenambahan Maltodekstrin 20% dan penambahan Na-CMC 1.5% yang menghasilkanproduk yoghurt bubuk susu kambing ettawa dengan total bakteri asam laktat 9.0988log cfu, kadar air 1.9%, rendemen 41.7%, daya larut 87.42%, kadar abu 2.19%, protein14.26%,dan lemak 12.83%.Kata kunci : Yoghurt bubuk, susu kambing, maltodekstrin dan Na-CMCABSTRACTGoat 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 to3% of cow's milk. However, because in fact there are some people who are less fondof goat's milk yogurt because the fishy smell, so it needs to be made into yoghurtpowder so that the fishy smell of the milk decreases. In addition the yoghurt powderhas a save life longer and can be stored inroom temperature. But making yoghurtpowder fillers and stabilizers necessary i.e. maltodekstrin and Na-CMC for binding andprotecting the compounds that are easily damaged by heat when drying. The purposeof this research is to know the influence of the addition of maltodekstrin and Na-CMCquality towards the of powdered goat's milk yoghurt ettawa and determine the bestcombination of treatment of adding maltodekstrin and Na-CMC against quality yoghurtpowdered goat's milk favored consumers. This study used a Randomized CompleteDesign (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 resultsshowed that the best treatment was the addition of Maltodekstrin 20% and the additionof Na-CMC 1.5% that produce powdered goat's milk yogurt ettawa with total lactic acidbacteria 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