ABSTRAK

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung daun kelor terhadap sifat kimia dan organoleptik, serta menentukan berapa konsentrasi optimal tepung daun kelor pada yogurt. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan, dengan perlakuan penambahan tepung daun kelor, yaitu berturut-turut 0, 1, 2, 3 dan 4 gram dan di fermentasi selama 16 jam.Pengambilan sampel daun kelor diambil dari wilayah Banjarbaru. Susu yang digunakan untuk penelitian ini adalah susu kambing Sapera segar sebanyak 6 liter. Daun kelor di keringkan dan dijadikan tepung dan yogurt di fermentasi menggunakkan bakteri Streptococcus thermophiles dan Lactobacillus bulgaricus. Parameter yang diamati berupa lemak, protein, laktosa, derajat keasaman (pH), warna, aroma, rasa dan tekstur. Hasil penelitian menunjukan bahwa Perlakuan penambahan tepung daun kelor terbaik (Uji kimia) terdapat pada perlakuan P5 (penambahan tepung daun kelor 4 g) dengan kriteria kadar protein 4,51%, kadar lemak 1,30%, kadar laktosa 4,54%, kadar pH 4,10%, sedangkan Perlakuan penambahan tepung daun kelor terbaik (Organoleptik) terdapat pada perlakuan P2 (penambahan tepung daun kelor 1 g) dengan kriteria penilaian warna 1,58 (kekuningan), aroma 2.48 (tidak berbau), rasa 1,24 (asam), tekstur 2,55 (agak kental). Kombinasi perlakuan terbaik uji kimia dan organoleptik terdapat pada perlakuan P2 (penambahan tepung daun kelor 1 g) dengan kriteria kadar protein 4,2%, kadar lemak 2,62%, kadar laktosa 4,05%, kadar pH 4,21%, warna 1,58 (kekuningan), aroma 2.48 (tidak berbau), rasa 1,24 (asam), tekstur 2,55 (agak kental).

Kata kunci : Susu Kambing, Yogurt, Tepung Daun Kelor, Kualitas Kimia dan Organoleptik

ABSTRACT

This study aims to determine the effect of adding Moringa leaf flour on chemical and organoleptic properties, as well as determine what is the optimal concentration of Moringa leaf flour in yogurt. This study used a Complete Randomized Design (RAL) with 5 treatments and 4 repeats, with moringa leaf flour supplementation treatment, which was 0, 1, 2, 3 and 4 grams respectively and fermented for 16 hours. Moringa leaf sampling was taken from the Banjarbaru area. The milk used for this study was 6 liters of fresh Sapera goat milk. Moringa leaves are dried and made into flour and yogurt in fermentation using . Streptococcus thermophiles and Lactobacillus bulgaricus bacteria.The parameters observed are fat, protein, lactose, acidity (pH), color, aroma, taste and texture. The results showed that the best Moringa leaf flour addition treatment (chemical test) was found in P5 treatment (addition of Moringa leaf flour 4 g) with criteria of protein content of 4.51%, fat content of 1.30%, lactose content of 4.54%, pH content of 4.10%, while the best Moringa leaf flour addition treatment (Organoleptic) was found in P2 treatment (addition of Moringa leaf flour 1 g) with color assessment criteria of 1.58 (yellowish), aroma 2.48 (odorless), taste 1.24 (sour), texture 2.55 (slightly viscous). The best combination of chemical and organoleptic tests is found in the P2 treatment (addition of Moringa leaf flour 1 g) with criteria of protein content 4.2%, fat content 2.62%, lactose content 4.05%, pH content 4.21%, color 1.58 (yellowish), aroma 2.48 (odorless), taste 1.24 (sour), texture 2.55 (slightly thick).

Keywords : Goat Milk, Yogurt, Moringa Leaf Flour, Chemical and Organoleptic Quality