Pengaruh Penambahan Minyak Zaitun pada Yogurt Susu Kambing terhadap Profil Asam Lemak, Kolesterol, pH dan Jumlah Bakteri Asam Laktat

Wieda Nurwidada Haritsah Zain, Irdha Mirdhayati

Abstract


Yogurt termasuk jenis produk hasil pengolahan susu yang sangat terkenal saat ini dan diolah dengan memanfaatkan teknologi fermentasi. Produk susu fermentasi banyak diteliti karena telah terbukti mencegah gangguan gastrointestinal. Salah satu jenis yogurt dapat berasal dari susu kambing. Tujuan dilaksanakan penelitian ini ialah untuk mengetahui konsentrasi minyak zaitun terbaik dalam menghasilkan yogurt susu kambing yang memiliki profil asam lemak, kolesterol, pH dan jumlah bakteri asam laktat (BAL) dengan penambahan minyak zaitun. Penelitian ini menggunakan metode eksperimen dengan perlakuan penambahan minyak zaitun pada lima konsentrasi : 0%, 0,1%,0,2%, 0,3% dan 0,4% (v/v) dan diulang sebanyak dua kali. Penelitian ini mengamati  profil asam lemak, kolesterol, pH serta jumlah BAL. Berdasarkan hasil penelitian, profil asam lemak yogurt susu kambing yang diperkaya minyak zaitun sampai 0,4% mengandung asam oleat sebagai asam lemak tidak jenuh dominan. Penambahan minyak zaitun pada konsentrasi 0,2% menghasilkan kadar kolesterol paling rendah pada yogurt susu kambing. pH yogurt tidak berbeda antar perlakuan. Populasi bakteri asam laktat yogurt susu kambing secara optimum diperoleh pada penambahan minyak zaitun 0,2%-0,3%. Dapat disimpulkan bahwa konsentrasi  minyak zaitun yang dapat digunakan sebesar 0,2% pada yogurt susu kambing.


Keywords


bakteri asam laktat dan pH; kolesterol; minyak zaitun; profil asam lemak; yogurt susu kambing

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References


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DOI: http://dx.doi.org/10.32765/wartaihp.v38i1.6377

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