Pengaruh Penambahan Ekstrak Buah Sawo Manila (Manilkara Zapota) Terhadap Es Krim Yoghurt Ditinjau Dari Ph, Tpc, Bal Dan Aw

Sartika, Ayuntina Desy (2018) Pengaruh Penambahan Ekstrak Buah Sawo Manila (Manilkara Zapota) Terhadap Es Krim Yoghurt Ditinjau Dari Ph, Tpc, Bal Dan Aw. Sarjana thesis, Universitas Brawijaya.

Abstract

Penelitian dilaksanakan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya Malang untuk menganalisis uji pH, dan Laboratorium Pengujian Mutu Pangan Jurusan Teknologi Hasil Pertanian Universitas Brawijaya Malang untuk uji Total Plate Count (TPC), bakteri asam laktat (BAL) dan aktivitas air (Aw). Pelaksanaan penelitian pada bulan 25 September sampai 25 Oktober 2017. Tujuan dari penelitian adalah untuk mengetahui tingkat penggunaan ekstrak sawo manila (Manilkara zapota) yang tepat untuk menghasilkan es krim yoghurt yang berkualitas baik ditinjau dari pH, Total Plate Count (TPC), bakteri asam laktat (BAL) dan Aw. Materi penelitian adalah es krim yoghurt dengan penambahan sawo manila sebagai penambah nilai gizi yang baik untuk tubuh. Metode yang digunakan dalam penelitian ini adalah percobaan dengan Rancangan Acak Lengkap (RAL) viii dengan 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P0 (tanpa penambahan ekstrak sawo manila), P1 (penambahan ekstrak sawo manila 5%), P2 (penambahan ekstrak sawo manila 15%), P3 (penambahan ekstrak sawo manila 30%). Variabel yang diamati meliputi pH, TPC, BAL dan Aw. Data rata-rata diperoleh menggunakan analisis ragam dan dilanjutkan dengan Uji Beda Nyata Jujur (UBNJ) apabila terdapat perbedaan. Hasil penelitian menunjukkan bahwa konsentrasi ekstrak sawo manila pada es krim yoghurt memberikan pengaruh yang sangat nyata (P<0,01) terhadap pH, TPC dan bakteri asam laktat (BAL). Semakin banyak penambahan ekstrak sawo manila dapat mempengaruhi hasil yang diperoleh, akan tetapi dilihat dari nilai Aw menunjukkan hasil yang tidak berbeda nyata (P>0,05) dengan nilai rata-rata 0,94. Nilai pengujian rata-rata pH 4,67 – 4,27, TPC 6,09 – 5,25 CFU/ml, dan BAL 6,06 – 5,1 CFU/ml. Kesimpulan dari penelitian ini menunjukkan bahwa penambahan ekstrak sawo manila yang tepat pada es krim yoghurt ditinjau dari pH, TPC, bakteri asam laktat (BAL) dan Aw sebanyak 30% (P3) menghasilkan perlakuan terbaik dengan rataan pH 4,27, TPC 5,25 CFU/ml, bakteri asam laktat 5,1 CFU/ml, dan Aw 0,94. Berdasarkan hasil penelitian disarankan perlu dilakukan penelitian lebih lanjut dengan menggunakan uji secara kimia sehingga dapat mengetahui hasil kandungan dari uji lemak, protein dan keasaman.

English Abstract

The purpose of this research was to determine optimal concentration of using the extract of (Manilkara zapota) on good quality of yoghurt ice cream on pH, total plate count (TPC) and lactic acid bacteria yoghurt. The research method used was experimental using Completely Randomized Design (CRD) with 4 treatments 4 repli-cations. The data were analyzed by using ANOVA and if there were significant differences between treatments then continued by Honest Significant Difference (HSD). The treatments were consist of T0 (without addition of manila sapodilla extract), T1 (5% manila sapodilla extract), T2 (15% manila sapodilla extract) and T3 30% (manila sapodilla extract). The results showed that adding the manila sapodilla extract on yoghurt ice cream gave highly significant different effect (P<0.01) on pH, TPC, and lactic acid bacteria, but it did not gave significant difference effect (P>0.05) on Aw. The average of pH 4.67-4.27, TPC 6.09-5.25 CFU/ml, total lactic acid bacteria 6.06-5.1CFU/ml and Aw 0.94-0.95. It can be concluded that the best treatment was T3 with 30% adding of manila sapodilla extract on yoghurt ice cream with pH 4.27, TPC 5.25 CFU/ml, BAL 5.1 CFU/ml and Aw 0.94.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/209/051804020
Uncontrolled Keywords: ice cream, yoghurt, manila sapodilla, microbiological quality
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: 25 May 2018 07:24
Last Modified: 22 Oct 2021 06:14
URI: http://repository.ub.ac.id/id/eprint/11091
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