KUALITAS FISIK YOGHURT SUSU KAMBING DENGAN PENAMBAHAN EKSTRAK JAHE MERAH
Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ektrak jahe merah terhadap sifat fisik yoghurt susu kambing . Penelitian ini dilakukan pada bulan September 2021 di Laboratorium Produksi Ternak Jurusan Peternakan Fakultas Pertanian Universitas Lampung dan Laboratorium Teknologi Hasil Pertanian Politeknik Negeri Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan yaitu penambahan ekstrak jahe merah 0% (P0), penambahan ekstrak jahe merah 1% (P1) penambahan ekstrak jahe merah 2% (P2), penambahan ekstrak jahe merah 3% (P3), dan penambahan ekstrak jahe merah 4% (P4). Data yang diperoleh dianalisis menggunakan analisis ragam dengan taraf nyata 5% dan dilanjutkan uji beda nyata terkecil (BNT). Hasil penelitian menunjukkan bahwa ekstrak jahe merah berpengaruh nyata (P<0,05) terhadap nilai viskositas yoghurt susu kambing, dengan perlakuan 4% pemberian ekstrak jahe merah memberikan viskositas terbaik sebaliknya pemberian ekstak jahe menrah tidak berpengaruh nyata terhadap nilai pH dan viskositas.
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