Pengaruh Penambahan Ekstrak Daun Cincau Hijau (Cyclea Barbata Miers) Terhadap Yoghurt Ditinjau Dari Ph, Sineresis, Kadar Air Dan Kadar Gula

Hadi, Subhan Kurniawan (2018) Pengaruh Penambahan Ekstrak Daun Cincau Hijau (Cyclea Barbata Miers) Terhadap Yoghurt Ditinjau Dari Ph, Sineresis, Kadar Air Dan Kadar Gula. Sarjana thesis, Universitas Brawijaya.

Abstract

Yoghurt didefinisikan sebagai produk yang diperoleh dari susu pasteurisasi, kemudian difermentasikan dengan bakteri sampai diperoleh keasaman bau dan rasa yang khas, dengan atau tanpa penambahan bahan lain. Yoghurt yang baik memiliki tekstur yang halus, lembut, konsisten dan tidak ada sineresis. Bahan baku dengan komposisi dan formulasi yang tepat serta proses pengolahan yang benar dibutuhkan untuk menghasilkan yoghurt dengan tekstur dan konsistensi yang baik. Tujuan untuk mengetahui level terbaik dalam penambahan ekstrak daun cincau hijau terhadap yoghurt ditinjau dari pH, sineresis kadar air dan kadar gula. Penelitian ini dilaksanakan pada tanggal 17 Januari sampai dengan 19 Januari 2018. Preparasi dan pembuatan produk untuk pengujian pH, sineresis dan kadar air dilakukan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya Malang sedangkan untuk pengujian kadar gula dilaksanakan di Laboratorium ITP UMM Malang. Metode penelitian yang digunakan adalah percobaan dengan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Jika terdapat perbedaan pengaruh diantara perlakuan maka dilanjutkan dengan melakukan Uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa secara statistik tidak berpengaruh nyata (P>0,05) terhadap pH, hal ini dikarenakan adanya kandungan pektin didalam ekstrak daun cincau hijau yang ditambahkan pada yoghurt. Hasil analisis ragam sineresis yoghurt tidak memberikan pengaruh nyata (P>0,05), hal itu disebabkan oleh kandungan pektin yang bersifat sebagai hidrokoloid yang akan menangkap kandungan air dari pembuatan produk yoghurt, sehingga terjadi kerapatan struktur pada suatu produk. Sineresis yoghurt dapat dipengaruhi oleh penambahan konsentrasi penstabil, yang ditimbulkan oleh kapasitas daya ikat air yang tinggi sehingga dapat menurunkan sineresis. Hasil analisis ragam kadar air yoghurt tidak memberikan pengaruh nyata (P>0,05) dikarenakan adanya kandungan pektin pada ekstrak daun cincau hijau yang mampu menangkap air dalam jumlah banyak. Semakin optimal pemberian konsentrasi vi ekstrak daun cincau hijau maka semakin optimal pula pektin yang terkandung, sehingga mengakibatkan kemampuan penangkapan air lebih kuat jika dibandingkan dengan konsentrasi yang rendah. Hasil analisis ragam kadar gula yoghurt memberikan pengaruh yang sangat nyata (P<0,01), karena penurunan kadar gula total disebabkan oleh adanya aktivitas bakteri yoghurt yang memfermentasi gula seperti sukrosa, glukosa dan laktosa menjadi sebagian asam laktat dan sebagian jumlah asam yang lain. Semakin banyak penambahan konsentrasi ekstrak daun cincau hijau pada yoghurt, maka semakin banyak kandungan pektin yang berfungsi sebagai probiotik sehingga nilai rata-rata cenderung menurunkan pH dan kadar gula dan cenderung meningkatkan sineresis dan kadar air. Hal ini dikarenakan di dalam ekstrak daun cincau hijau mempunyai kandungan pektin dan komponen bioaktif yang digunakan sebagai antioksidan. Level yang terbaik untuk penambahan ekstrak daun cincau hijau ke dalam yoghurt adalah 7%. Kesimpulan penelitian ini adalah dengan penambahan ekstrak daun cincau hijau level 7% dapat menurunkan pH dan kadar gula, meningkatkan sineresis dan kadar air pada yoghurt.

English Abstract

The purpose of this research was to find best level of green cincau leaf extract on pH, syneresis, water content and sugar yoghurt. The research was experiment method was designed by Complete Randomized Design (CRD) with 5 treatments and 4 replications. The concentration extract of green cincau leaf (Cyclea barbata Miers) on yoghurt were 0%, 1%, 3%, 5% and 7%. The result of this research showed that addition extract of green cincau leaf (Cyclea barbata Miers) there did not gave difference effect (P>0,05) on the pH, syneresis and water content, but a highly significant different effect (P<0,01) on the sugar yoghurt. It could be concluded that addition 7% is the best treatment. It can be suggested was the addition extract green cincau leaf used as an additional material for the food that could be lowered pH and sugar, increased syneresis and water content yoghurt, so that needs to be done research on concentration the addition extract of green cincau leaf on yoghurt .

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/120/051802747
Uncontrolled Keywords: Yoghurt, green cincau leaf (Cyclea barbata Miers) extract, fungtional food
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.37 Dairy and related products > 641.371 476 Yogurt
Divisions: Fakultas Peternakan > Peternakan
Depositing User: soegeng sugeng
Date Deposited: 23 May 2018 06:47
Last Modified: 22 Oct 2021 06:55
URI: http://repository.ub.ac.id/id/eprint/10932
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