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Susanti, (2018) Pengaruh Penambahan Yoghurt Terhadap Karakteristik Kimia Dan Organoleptik Sayur Asin Sawi Hijau (Brassica Rapa L.) Dan Sawi Putih (Brassica Juncea L.). Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Jumlah panen sayur-sayuran di indonesia melimpah namun kurang termanfaatkan. Fermentasi sayur asin memanfaatkan bakteri asam laktat adalah upaya untuk memperpanjang umur simpan sayuran. Penambahan yoghurt diperlukan untuk menambah jumlah bakteri asam laktat sehingga meningkatkan kualitas produk sayur asin. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan yoghurt pada varietas sawi hijau (Brassica rapa L.) dan sawi putih (Brassica juncea L.) terhadap karakteristik kimia dan organoleptik sayur asin. Penelitian ini menggunakan rancangan acak kelompok dengan dua faktor yaitu jenis sawi (sawi hijau dan sawi putih) dan proporsi penambahan yoghurt (0%, 2%, 4% dan 6%). Masing-masing perlakuan diulang sebanyak 3 sehingga didapatkan 24 perlakuan. Data dianalisa dengan metode analisis ragam ANOVA (Analysis of Variance). Apabila data yang didapatkan berbeda nyata dan terdapat interaksi antar kedua faktor maka dilanjutkan dengan metode DMRT (Duncan Multiple Range Test) dengan selang kepercayaan 5%. Perlakuan terbaik didapatkan dengan metode Zeleny. Hasil penelitian menunjukkan jenis sawi dan penambahan yoghurt berpengaruh nyata terhadap total asam, pH dan antioksidan, tetapi tidak berpengaruh nyata terhadap analisa organoleptik (rasa, aroma, warna dan tekstur). yaitu pada perlakuan sawi hijau dengan penambahan yoghurt 6%. Perlakuan terbaik sayur asin berdasarkan rerata peningkatan jumlah bakteri asam laktat tertinggi (2,7x1010 CFU/ml) dan parameter organoleptik tertinggi dengan nilai rasa 3,00 (suka), aroma 3,13 (suka), warna 3,57 (suka), tekstur 2,97 (agak suka), didapatkan dari perlakuan sawi hijau dengan penambahan yoghurt 6%. Nilai penurunan pH 1,98, kenaikan total asam 1,60% dan kenaikan antioksidan 40,24%.

English Abstract

The number of vegetables harvest in Indonesia are abundant but underutilized. Salted vegetable fermentation utilizing Lactic Acid Bacteria (LAB) is an attempt to extend the shelf life of vegetables. Addition of yogurts are needed to increase the amount of lactic acid bacteria that improved the quality of salted vegetable products. This research aims to know the effect of adding yogurt to the varieties of green mustard (Brassica rapa L.) and chicory (Brassica juncea L.) against chemical and organoleptic characteristics of salted vegetable. This research used Randomized Group Design (RAK) with 2 factors : the type of mustard (green mustard and chicory) and proportion of yoghurt addition 0%, 2%, 4% dan 6%). Each treatment was repeated 3 times to obtain 24 treatments. The datas were analyzed by using ANOVA (Analysis of Variance). If the datas were obtained significantly different and there are interaction between the two factors then continued with DMRT method (Duncan Multiple Range Test) of confidence interval 5%. The best treatment based on Zeleny method. The results showed that the type of mustard and yoghurt addition had a significant effect on total acid, pH and amount of antioxidant, but didn’t gave significantly effect to organoleptic analysis (flavor, aroma, color and texture). The best treatment with highest lactic acid increased number (2,7x1010 CFU/ml) and organoleptic parameters with followed value of flavor 3,00 (like), aroma 3,13 (like), color 3,57 (like), texture 2,97 (rather like), were from green mustard and 6% addition of yoghurt. Value of pH preferment 1,98, total acid preferment 1,60% and preferment antioxidants 40,24%.

Other Language Abstract

UNSPECIFIED

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2018/115/051802954
Uncontrolled Keywords: Fermentasi, Sayur asin, Sawi Hijau, Sawi putih, Yoghurt / Fermentation, Salted Vegetables, Mustard Greens, Chinese Cabbage, Yoghurt
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.4 Food preservation and storage
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Endang Susworini
URI: http://repository.ub.ac.id/id/eprint/165541
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