Riana, Eki (2018) Analisis Karakteristik Mutu Yoghurt Santan Dengan Penambahan Ekstrak Buah Tropis Dan Perbedaan Suhu Inkubasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Yogurt adalah susu asam berbahan baku dari susu hewani yang dihasilkan dari proses fermentasi susu oleh campuran bakteri asam laktat. Pembuatan yogurt menggunakan bahan baku susu hewani memiliki beberapa kelemahan yaitu harga yang relatif mahal, dan bagi beberapa orang susu hewani dapat menyebabkan terjadinya Lactose intolerance dan protein intolerance. Santan kelapa dipilih sebagai salah satu substitusi bahan baku yogurt karena memiliki warna dan kekentalan yang mirip dengan susu sapi full cream. Nutrisi yang terkandung dalam santan kelapa juga sesuai bagi pertumbuhan bakteri asam laktat. Penelitian ini menggunakan metode penelitian Rancangan Acak Kelompok dua faktorial, yaitu penambahan ekstrak buah lokal (naga, nanas dan jeruk manis) dan suhu inkubasi (400C, 450C dan 500C). Hasil dari perlakuan tersebut kemudian diuji karakteristik fisik viskositas dan kadar air, kerakteristik kimia yaitu pH, kadar lemak dan vitamin C serta karakteristik mikrobiologi yaitu total BAL. Data yang diperoleh kemudian dianalisa menggunakan analisis sidik ragam Two-Way ANOVA. Berdasarkan penelitian tersebut diketahui bahwa penambahan ekstrak buah lokal dan suhu inkubasi tidak berbeda nyata terhadap nilai viskositas, kadar air, pH, kadar lemak, vitamin C dan total BAL. Nilai viskositas tertinggi terdapat pada perlakuan penambahan ekstrak buah naga dengan suhu inkubasi 40°C sebesar 108.33 cP Sedangkan kadar air terendah terdapat pada yoghurt dengan pemberian ekstrak buah naga dengan temperatur inkubasi 40°C yaitu 44.00%. Sedangkan nilai tertinggi pH sebesar 4,06 pada pemberian ekstrak buah naga dengan suhu 50°C. Nilai kadar lemak terendah terdapat pada perlakuan penambahan jeruk manis dengan suhu 50°C sebesar 3,27% dan Kandungan vitamin C terbanyak terdapat pada penambahan ekstrak buah naga dengan temperatur inkubasi 45°C sebesar 8,56ppm. Nilai tertinggi total bakteri asam laktat (BAL) yang dihasilkan terdapat pada yoghurt dengan pemberian ekstrak buah naga dengan temperatur inkubasi 40°C sebesar 90.67x105 CFU/g.
English Abstract
Yogurt is sour milk made from raw milk produced from milk fermentation process by a mixture of lactic acid bacteria. Making yogurt using raw material of animal milk has some disadvantages that is relatively expensive price, and for some animal dairy can cause Lactose intolerance and protein intolerance. Coconut milk is selected as one of yogurt raw material substitution because it has color and viscosity similar to full cream cow's milk. Nutrients contained in coconut milk are also suitable for the growth of lactic acid bacteria. This research uses two factorial Randomized, that is the addition of local fruit extract (dragon , pineapple and sweet orange ) and incubation temperature (400C, 450C dan 500C). The results of these treatments were then tested for physical characteristics of viscosity and water content, the chemical characteristic ph , fat content, and vitamin c and microbiological characteristics of total BAL .The data obtained and analyzed by using analysis and two-way anova. Based on research it suggests that the addition of local fruit extract and temperature by not markedly dissimilar from each viscosity , the moisture content of , ph , levels of fat , vitamin c and the total (BAL). Based on these research it was known that the addition of local fruit extract and incubation temperature were not significantly different to viscosity, water content, pH, fat content, vitamin C and total BAL. The highest value of viscosity was found in the addition of dragon fruit extract with 40°C incubation temperature is 108.33 cP, while the lowest water content was found in yogurt with dragon fruit extract with 40°C incubation temperature is 44.00%. While the highest value of pH is 4.06 in the addition of dragon fruit extract with a temperature of 50°C. The lowest fat content was found in the addition of sweet orange with 50°C at 3.27% and The highest content of vitamin C was found in addition of dragon fruit extract with incubation temperature 45°C at 8.56 ppm. The highest value of total lactic acid bacteria (BAL) produced is found in yoghurt with addition of dragon fruit extract using 40°C incubation temperature is 90.67x105CFU/g.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/283/051807919 |
| Uncontrolled Keywords: | Kadar Air, Kadar Lemak, pH, Total Bakteri Asam Laktat (BAL), Yogurt Santan, Vitamin C.,/ Fat content, Moisture content , pH, Total lactic acid bacteria (BAL), Yogurt, Vitamin C. |
| 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 > Keteknikan Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 12 Jul 2019 02:08 |
| Last Modified: | 12 Jul 2019 02:08 |
| URI: | http://repository.ub.ac.id/id/eprint/164671 |
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