Kartikasari, DianIzmi (2014) Karakteristik Fisik Dan Kimia Yoghurt Dengan Penambahan Sari Buah Sirsak (Annona Muricata L.) (Kajian Penambahansari Buah Dan Lama Fermentasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Seiring Dengan Meningkatnya Konsumsi Susu, Berbagai Upaya Diversifikasi Produk Olahan Susu Pun Mulai Berkembang Pesat. Salah Satu Usaha Untuk Meningkatkan Konsumsi Susu Adalah Melakukan Fermentasi Susu Menjadi Yoghurt. Kini Semakin Banyak Ditemukan Produk Yoghurt Dipasaran Yang Memiliki Varian Rasa, Namun Menggunakan Rasa Yang Berasal Dari Sari Buah Masih Belum Popular Dimasyarakat. Salah Satu Buah Yang Dapat Digunakan Sebagai Inovasi Pada Pembuatan Yoghurt Yaitu Sirsak. Buah Sirsak ( Anonna Muricata L.) Di Indonesia Masih Tergolong Kurang Dimanfaatkan Dibanding Buah Lain, Hal Ini Dikarenakan Masa Simpan Buah Yang Pendek. Buah Sirsak Mengandung Senyawa-Senyawa Berfungsi Sebagai Antioksidan Alami. Pembuatan Yoghurt Dengan Penambahan Sari Buah Sirsak Melibatkan Bakteri L.Bulgaricus , S. Thermophillus , L. Acidophilus Dan Bifidobacterium . Penelitian Ini Bertujuan Untuk Mengetahui Pengaruh Penambahan Sari Buah Sirsak Dan Lama Fermentasi Terhadap Aktivitas Antioksidan Serta Karakteristik Dari Yoghurt Dan Mengetahui Formula Terbaik Minuman Yoghurt Yang Mengandung Antioksidan Serta Karakteristik Yoghurt Dengan Penambahan Sari Buah Sirsak. Metode Penelitian Yang Digunakan Adalah Rancangan Acak Kelompok (Rak) Dengan Menggunakan 2 Faktor, Yaitu Penambahan Sari Buah Sirsak (10%, 15% Dan 20%) Dan Lama Fermentasi (8 Jam, 10 Jam Dan 12 Jam) Dengan Tiga Kali Ulangan. Data Yang Diperoleh Dianalisa Dengan Menggunakan Analisa Ragam (Anova). Apabila Terdapat Beda Nyata Dilakukan Uji Lanjut Dmrt ( Duncan’s Multiple Range Test ) Dan Uji Beda Bnt Dengan Taraf Nyata 5%. Pemilihan Perlakuan Terbaik Menggunakan Metode De Garmo. Hasil Penelitian Menunjukkan Bahwa Pada Perlakuan Penambahan Sari Buah Sirsak Yang Berbeda (10%, 15% Dan 20%) Berpengaruh Nyata (Α=5%) Terhadap Ph, Total Asam, Aktivitas Antioksidan, Total Bal, Viskositas, Kecerahan, Kemerahan Dan Kekuningan. Perlakuan Lama Fermentasi Yang Berbeda (8 Jam, 10 Jam Dan 12 Jam) Berpengaruh Nyata (Α=5%) Terhadap Total Asam, Aktivitas Antioksidan, Total Bal, Viskositas, Kecerahan, Kemerahan Dan Kekuningan. Kedua Perlakuan (Penambahan Sari Buah Sirsak Dan Lama Fermentasi) Terjadi Interaksi Dan Memberikan Pengaruh Nyata (Α=5%) Terhadap Total Asam Dan Viskositas. Pemberian Perlakuan Perbandingan Penambahan Sari Buah Sirsak Dan Lama Fermentasi Yang Berbeda Tidak Berpengaruh Nyata Terhadap Ph, Aktivitas Antioksidan, Total Bal, Kecerahan, Kemerahan, Kekuningan Dan Analisa Organoleptik. Pada Perlakuan Terbaik Tersebut Menghasilkan Ph 4,413, Total Asam 0,820%, Aktivitas Antioksidan 61,503%, Viskositas 1817,330 Cp, Kecerahn 67,433, Kemerahan 14,333 Dan Kekuningan 11,933. Parameter Organoleptik Aroma 3,60 (Netral), Rasa 4,15 (Agak Suka), Tekstur 3,95 (Netral) Dan Penampakan 3,80 (Netral).
English Abstract
Dairy Products Are Well Known Better Nowadays Therefore, Any Kinds Of Diversification Are Growing Faster. On The Contrary, Some People Have A Difficulty For Consuming Dairy Products Due To Lactose Intolerance. Solving This Problem, Yoghurt As One Of The Dairy Products Has Become A Promising Product. The Growth Of Yoghurt Showed A Very Satisfying Trend With Kind Of Flavor However, It Is Still Hard To Find Yoghurt That Contain Fruit Juice In Market. One Of The Fruit That Can Be Used For Addition In Yoghurt Is Soursop. Soursop ( Annona Muricata L.) Is A Tropical Fruit And Can Be Found In Indonesia. Somehow, This Fruit Is Less Preferred Due To Its Short Shelf Life. On The Other Hand, Soursop Contains Lots Of Phytochemical Substances That Could Act As Natural Antioxidant. Utilization Of This Fruit Is Expected To Raise The Nutritional Value Of Yoghurt. The Yoghurt Production Included Two Or More Kinds Of Lab— Lactobacillus Bulgaricus , Streptococcus Thermophiles, Lactobacillus Acidophilus, And Bifidobacterium . This Study Aims To Uncover The Influence Of Soursop Addition And Fermentation Period Toward Physical Chemistry Properties Of Yoghurt. Randomized Block Design Was Used As This Study Experimental Design With Two Factors—Soursop Addition As Factor I (10%, 15%, 20%) And Fermentation Period As Factor Ii (8, 10, And 12 Hours) With Three Time Repetitions. Collected Data Were Analyzed Using Anova And Followed By Dmrt (Α=5%) Or Least Significance Difference (Lsd) (Α=5%). The Results Showed That Soursop Addition Gave A Significant Difference Towards Ph, Total Acid, Antioxidant Activity, Total Lab, Viscosity, Brightness, Redness, And Yellowness. Fermentation Period Gave A Significant Difference Toward Total Acid, Antioxidant Activity, Total Lab, Viscosity, Brightness, Redness, And Yellowness. Both Of The Factors Had An Interaction And Gave A Significant Difference Toward Total Acid And Viscosity. The Difference In Soursop Addition And Fermentation Period Level Did Not Give A Significant Difference Toward Ph, Antioxidant Activity, Total Lab, Brightness, Redness, Yellowness, And Organoleptic Properties The Parameters Collected For The Best Treatment Were Found As Follows; Ph 4.413,Total Acid 0.820%,Antioxidant Activity 65.503%,Total Lab 7.459 Log Cfu/Ml,Viscosity 1817.330cp, Brightness 67.433, Redness 14.333, And Yellowness 11.933. Organoleptic Parameters Were Found As Follows; Aroma 3.60 (Neutral), Taste 4.15 (Somehow Like), Texture 3.95 (Neutral), And Appearance 3.80 (Neutral).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/9/051400295 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Jan 2014 09:05 |
| Last Modified: | 21 Oct 2021 06:52 |
| URI: | http://repository.ub.ac.id/id/eprint/149968 |
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