APLIKASI NATRIUM CARBOXYMETHYL CELLULOSE (NA-CMC) DARI KULIT KACANG KEDELAI SEBAGAI PENSTABIL YOGHURT SUSU SAPI

Abstract

ABSTRAK Keberadaan selulosa dalam kulit kacang kedelai memiliki potensi dalam pembuatan Na-CMC. Penambahan Na-CMC kulit kacang kedelai pada yoghurt susu sapi dapat mencegah terjadinya sineresis. Penelitian ini bertujuan untuk memanfaatkan limbah kulit kacang kedelai menjadi BTP alami Na-CMC kulit kacang kedelai yang berfungsi sebagai penstabil pada produk Yoghurtsusu sapi. Rancangan percobaan yang digunakan adalah RAL dengan perlakuan tanpa dan penambahan Na-CMC dengan konsentrasi 0,2%, 0,4%, 0,6% dan 0,8%. Hasil analisis sineresis menunjukkan jika konsentrasi 0,2%, 0,4% dan 0,8% berbeda nyata. Analisis viskositas antara kontrol dengan tiap perlakuan menunjukan hasil tidak berbeda nyata. Analisistotal asam tertitrasi pada semua perlakuan menunjukkan hasil tidak berbeda nyata kecuali pada konsentrasi 0,4%. Analisis total padatan terlarut yang didapatkan sesuai standar SNI yaitu berkisar antara 8,22-8,45°Bx. Kesimpulannya hasil analisis sineresis terbaik adalahpada yoghurt susu sapi dengan perlakuan penambahan Na-CMCkonsentrasi 0,4%. Viskositasyoghurt susu sapimengalami peningkatan pada penambahan Na-CMC kulit kacang kedelai konsentrasi 0,6%. Total asam tertitrasiyoghurt susu sapimengalami penurunanpada penambahan konsentrasi 0,6%. Total padatan terlarut yoghurt susu sapi mengalami peningkatan seiring peningkatan penambahan konsentrasi Na-CMCkulit kacang kedelai. Kata kunci:Kulit kedelai, Na-CMC, Penstabil, Sineresis, Yoghurt ABSTRACT The presence of cellulose in soybean skin has the potential in the manufacture of Na-CMC. The addition of Na-CMC soybean skin to cow's milk yogurt can prevent syneresis. This study aims to utilize soybean skin waste into natural BTP Na-CMC soybean skin which functions as a stabilizer in cow's milk yogurt products. The experimental design used was RAL with treatment without and addition of Na-CMC with concentrations of 0,2%, 0,4%, 0,6% and 0,8%. The results of the syneresis analysis showed that the concentrations of 0,2%, 0,4% and 0,8% were significantly different. Viscosity analysis between the control and each treatment showed no significant difference. Analysis of total titrated acid in all treatments showed no significant difference except at a concentration of 0,4%. Analysis of total dissolved solids obtained according to SNI standards, which ranged from 8,22-8,45°Bx. In conclusion, the best syneresis analysis results were in cow's milk yogurt with the addition of Na-CMC at a concentration of 0,4%. The viscosity of cow's milk yoghurt increased with the addition of 0,6% concentration of Na-CMC soybean skin. The total titrated acid of cow's milk yoghurt decreased with the addition of 0,6% concentration. The total soluble solids of cow's milk yoghurt increased with the addition of Na-CMC soybean skin concentration. Keywords: Na-CMC, Soybean skin, Stabilizer, Stabilizer Yoghurt

Keywords

• kulit kedelai
• na-cmc
• penstabil
• sineresis
• yoghurt
• soybean skin
• stabilizer
• stabilizer yoghurt