KARAKTERISTIK YOGURT BERBAHAN DASAR SUSU KAMBING DENGAN PENAMBAHAN BERBAGAI JENIS GULA MERAH

Diversifikasi pangan lokal berbasis susu kambing fermentasi sebagai pangan fungsional perlu diupayakan susu kambing Etawa produksi petani lokal Jawa Tengah menjadi semakin dikenal. Oleh sebab itu perlu dilakukan upaya modifikasi susu kambing Ettawa ke dalam suatu bentuk produk pangan yang disukai konsumen karena tampilannya yang menarik dan citarasa yang disukai. Salah satunya adalah mengembangkan produk yogurt. Cahyanti dan Sampurno (2011) telah meneliti potensi susu kambing Ettawa sebagai frozen yogurt (froyo). Kendalanya adalah masih rendahnya tingkat kesukaan panelis terhadap produk tersebut, dan terdeteksinya aroma “prengus” (goaty flavour). Beberapa penelitian telah dilakukan untuk memperbaiki profil susu kambing dan susu kambing fermentasi. Ferdian (2011) menambahkan coklat bubuk; Diwangkoro (2008) menambahkan buah durian; serta Iqrimah, dkk. (2013) menambahkan sari tape ketan hitam. Gula merah mempunyai rasa dan aroma yang khas, sehingga tidak dapat digantikan oleh gula pasir. Aroma dan rasanya yang khas diharapkan dapat memperbaiki aroma yogurt susu kambing sehingga dapat meningkatkan tingkat kesukaan konsumen. Melihat situasi demikian, perlu dilakukan penelitian lebih lanjut mengenai penambahan gula merah sebagai sumber berbagai jenis asam dan karamel untuk menurunkan aroma “prengus” pada yogurt susu kambing. Penelitian bertujuan untuk mengetahui kadar laktosa, gula reduksi, perubahan pH, total asam laktat, tingkat kesukaan (warna, rasa dan aroma), pada yogurt susu kambing yang ditambahkan berbagai jenis gula merah. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor, dengan perlakuan jenis gula merah (4 taraf perlakuan GS = gula siwalan, GK = gula kelapa, GA = gula aren dan GT = gula tebu; masing-masing sebanyak 50 g/50 ml) dan diulang 5 kali. Variabel yang diamati : kadar laktosa, gula reduksi, nilai pH, total asam laktat dan kesukaan panelis terhadap warna, rasa dan aroma yogurt susu kambing. Hasil penelitian menunjukkan bahwa penambahan berbagai jenis gula merah tidak berpengaruh nyata pada konsentrasi laktosa, gula reduksi, total asam laktat dan pH yogurt susu kambing, serta terdapat perbedaan pengaruh antara perlakuan gula merah palma (GA, GK, GA) dengan gula merah tebu (GT) pada tingkat kesukaan panelis atas warna dan rasa yogurt susu kambing. Tingkat kesukaan panelis atas aroma yogurt susu kambing perlakuan GS dan GK berbeda dengan perlakuan GT.Local food diversification based fermented goat's milk as functional food needs to be pursued in order Etawa goat milk production of local farmers in Central Java is becoming increasingly known. Therefore it is necessary to modify Ettawa goat milk into a form of food products favored by consumers because it looks attractive and preferred flavor. One is developing into a yogurt product. Cahyanti and Sampurno (2011) have examined the potential of goat milk Ettawa as frozen yogurt (froyo). Constraints obtained is still low level of preferences level panelists of the product, is still detected aroma "prengus" (goaty flavor). Several studies have been done to improve the profile of goat milk and goat's milk fermentation. Ferdian (2011) add the cocoa powder; Diwangkoro (2008) added a durian fruit; and Iqrimah, et al. (2013) add the juice of black sticky tape. Brown sugar has a distinctive flavor and aroma, so it can not be replaced by sugar. Distinctive aroma and taste is expected to improve the aroma of goat's milk yogurt, thereby increasing the level of consumer preferences towards these products. Seeing this situation, it is necessary to conduct further research regarding the addition of brown sugar as a source of various types of acids and caramel to lose aroma "prengus" on goat's milk yogurt.The study aims to determine the levels of lactose, the sugar reduction, changes in pH, total lactic acid, the level of preference (color, taste and aroma), the goat's milk yogurt is added various types of brown sugar. Research using completely randomized design (CRD) of the factors, which as treatment is a type of brown sugar (4 levels of treatment GS = palm sugar, GK = coconut sugar, GA = palm sugar  and GT = cane sugar; each of 50 g / 50 ml) and be repeated 5 times. Observed variables include: levels of lactose, the sugar reduction, pH value, total lactic acid and panelist preferences for color, flavor and aroma of goat's milk yogurt. The results showed that the addition of various types of brown sugar had no significant effect on the concentration of lactose, reducing sugar, total lactic acid and pH of goat milk yogurt, and there is a difference between the treatment effect of brown palm sugar (GA, GK, GA) with brown sugar cane (GT ) at preferences level panelists on the color and flavor of goat's milk yogurt. A preferences level panelists on goat's milk yogurt aroma GS and GK treatment different from GT treatment