VARIASI KONSENTRASI BUAH ASAM (Tamarindus indica L.) DAN SUSU SKIM TERHADAP KUALITAS YOGHURT KUNIR ASAM

Ni Putu Rahayu Artini (Program Studi Magister Kimia Terapan, Pasca Sarjana, Universitas Udayana, Bali)
Ida Bagus Putra Manuaba (1. Program Studi Magister Kimia Terapan, Pasca Sarjana, Universitas Udayana, Bali-Indonesia 2. Jurusan Kimia, FMIPA, Universitas Udayana, Bali-Indonesia)
I Nengah Wirajana (1. Program Studi Magister Kimia Terapan, Pasca Sarjana, Universitas Udayana, Bali-Indonesia 2. Jurusan Kimia, FMIPA, Universitas Udayana, Bali-Indonesia)

CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry)
Vol 3 No 3 (2015)

ABSTRAK: Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi buah asam (Tamarindus indica L.) dan  susu skim untuk menghasilkan kualitas yoghurt sesuai  dengan SNI 01-2981-2009.Rancangan percobaan yang dilakukan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri atas sembilan perlakuan. Yoghurt kunir asam dibuat dari variasi penambahan variasi konsentrasi Tamarindus indica L. 30%, 40%, dan 50% (b/V) dan  susu skim 5%, 10%, dan 15% (b/V). Sifat fisika, kimia, dan mikrobiologi  yoghurt kunir asam diamati. Dihasilkan kualitas terbaik yoghurt kunir asam dengan penambahan 30% Tamarindus indica L. (b/V0dan 15% susu skim (b/V). Dengan hasil analisis penampakan cairan kental; konsistensi homogen; rasa asam; bau khas; viskositas 89,3 cP; pH 4,85; kadar abu 1,52%; kadar lemak total 2,53%; kadar protein total 3,74%; kadar asam laktat 0,223%, kadar kurkumin 0,389%; cemaran logam Pb dan Cu serta Total Coliform dan E. coli negatif.ABSTRACT:.The objective of this research was to determinethe influence of concentrated Tamarindus indica L. and skim milk powder in producing tumuric curcumin yogurt towards its product based on SNI 01-2981-2009. The research was conducted in completely randomized design which consisted of nine treatments. The yogurt mixtures were made from a variation of 30%, 40%, and 50% of Tamarindus indica L. and addition of  5%, 10%, and 15% of skim milk powder.  Physical, chemical, and microbiology properties of the turmeric curcuma yogurts were observed.  The results showed the best quality of turmeric curcumin  yogurt was formulated by the addition of 30% Tamarindus indica L. and 15% skim milk powder,  with the results of the analysis: the appearance of a viscous fluid; homogeneous consistency; sour taste; distinctive smell; viscosity of 89.3 cP; pH of 4.85; ash content of 1.52%; total fat content of 2.53%; total protein content of 3.74%; lactic acid levels of 0.22%, curcumin content of 0,389%; however the Pb, Cu, Coliform and E. coli were not detected.