Maleta, Hana Susanti (2017) Pengaruh Penambahan Sari Buah Naga Merah (Hylocereus Polyrhizus) Terhadap Aktivitas Antioksidan Dan Karakteristik Fisikokimia Caspian Sea Yoghurt (Kajian Konsentrasi Sari Buah Dan Lama Penyimpanan). Sarjana thesis, Universitas Brawijaya.
Abstract
Caspian Sea yoghurt merupakan yoghurt yang difermentasi menggunakan bakteri Lactococcus lactis ssp. cremoris dan Acetobacter orientalis. Caspian Sea yoghurt memiliki karakteristik viskositas yang tinggi dan keasaman yang rendah. Saat ini kesadaran masyarakat akan manfaat yoghurt semakin meningkat. Salah satu cara untuk meningkatkan nutrisi yoghurt adalah dengan penambahan sari buah kedalam yoghurt. Buah naga merah merupakan salah satu buah yang dapat ditambahkan kedalam yoghurt karena memiliki kandungan antioksidan. Buah naga merah mengandung flavonoid, betakaroten, vitamin C, dan pigmen betasianin yang diketahui memiliki peran penting dalam menghasilkan sifat antioksidan. Senyawa antioksidan dibutuhkan tubuh untuk menetralisir radikal bebas. Tujuan penelitian ini adalah mengetahui pengaruh penambahan sari buah naga merah berbagai konsentrasi dan lama penyimpanan terhadap aktivitas antioksidan, karakteristik fisik, kimia, mikrobiologi, dan organoleptik Caspian Sea yoghurt. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor I adalah konsentrasi sari buah naga merah (10%, 15%, 20%). Faktor II adalah lama penyimpanan (0 hari, 4 hari, 8 hari, 12 hari). Hasil penelitian dianalisis dengan Analysis of Variance (ANOVA) menggunakan aplikasi Minitab dan diuji lanjut dengan uji BNT. Hasil perlakuan terbaik Caspian Sea yoghurt diperoleh berdasarkan metode multiple attribute Zeleny. Data organoleptik dianalisis menggunakan Hedonic Scale Scoring. Perlakuan konsentrasi sari buah naga merah berpengaruh nyata (α=0,05) terhadap total bakteri asam laktat, aktivitas antioksidan, total asam, konsentrasi betasianin, kemerahan (a*), dan parameter organoleptik meliputi warna dan kekentalan yang mengalami peningkatan, sedangkan pH, kecerahan (L*), dan kekuningan (b*) mengalami penurunan. Perlakuan lama penyimpanan berpengaruh nyata (α=0,05) terhadap total asam, viskositas, dan total padatan terlarut yang mengalami peningkatan, sedangkan total bakteri asam laktat, pH, dan parameter organoleptik meliputi rasa dan kekentalan mengalami penurunan. Perlakuan terbaik Caspian Sea yoghurt buah naga merah adalah konsentrasi 10% dan lama penyimpanan 0 hari. Caspian Sea yoghurt tersebut memiliki pH 4,13, total asam 0,15%, aktivitas antioksidan 25,68%, konsentrasi betasianin 1,10 mg/100g, total bakteri asam laktat 5,17 log cfu/ml, viskositas 386,7 cP, total padatan terlarut 6,13 0brix, nilai kecerahan (L*) 64,33, nilai kemerahan (a*) 34,80, nilai kekuningan (b*) -8,67.
English Abstract
Caspian Sea yoghurt a fermented yoghurt with Lactococcus lactis ssp. cremoris and Acetobacter orientalis bacteria. Caspian Sea yogurt has a high viscosity and low acidity characteristics. Today, people's awareness of the benefits of yoghurt is increasing. One of the ways to improve yoghurt nutrition is by adding fruit juice to yoghurt. Red dragon fruit is one of the fruits that can be added to the yoghurt because its antioxidant content. Red dragon fruit contains flavonoids, beta-carotene, vitamin C, and betacyanin pigment that are known to have an important role in producing antioxidant. Antioxidant is required to neutralize free radicals in the body. The purpose of this research is to know the effect of red dragon fruit juice concentrations and storage time on the antioxidant activity, characteristics of the physical, chemical, microbiological and organoleptic of Caspian Sea yogurt. This research used Randomized Design Complete (RAL) Factorial with two factors. The first factor is the concentration of red dragon fruit (10%, 15%, 20%). The second factor is storage time (0 days, 4 days, 8 days, 12 days). The data was determined by using Analysis of Variance (ANOVA), and continued with LSD (α = 5%) for further test. The organoleptic properties of Caspian Sea yogurt were tested with Hedonic Scale Scoring method. The best treatment of Caspian Sea yogurt was determined with multiple attribute Zeleny method. Red dragon fruit concentration gave influence (α = 0,05) to total lactic acid bacteria, antioxidant activity, total acid, betacyanin content, redness (a*), and organoleptic properties of Caspian Sea yogurt; color and viscosity was increase, while pH, lightness (L*), and yellowness (b*) was decrease. Storage time gave influence (α = 0,05) to total acid, viscosity, and total dissolved solid was increase, while total lactic acid bacteria, pH and organoleptic properties of Caspian Sea yogurt; taste and viscosity was decrease. The best treatment of Caspian Sea yogurt red dragon fruit is a concentration of 10% and storage time of 0 days that cointains 4,13 pH, 0,15% total acid, 25,68% antioxidant activity, 1,10 mg/ 100g betacyanin content, 5.17 log cfu/ml total lactic acid bacteria, 386,7 cP viscosity, 6.13 0brix total dissolved solids, 64,33 lightness (L*), 34,80 redness (a*), -8,67 yellowness (b*).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/289/051705690 |
| Uncontrolled Keywords: | Aktivitas Antioksidan, Buah Naga Merah, Caspian Sea Yoghurt |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.37 Dairy and related products > 641.371 476 Yogurt |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 15 Aug 2017 02:55 |
| Last Modified: | 29 Nov 2021 03:54 |
| URI: | http://repository.ub.ac.id/id/eprint/1312 |
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