Firdaus, Devi Lufthansa and Dr. Irma Sarita Rahmawati, STP, MP., MSc and Adelya Desi Kurniawati, STP, MP., MSc (2022) Analisis Kadar Antosianin Dan Total BAL Es Krim Yoghurt Kedelai Hitam (Glycine soja (L) Merit) Sebagai Healthy Snack Bagi Hiperkolesterolemia. Sarjana thesis, Universitas Brawijaya.
Abstract
Hiperkolesterolemia ditandai dengan peningkatan kadar kolesterol total dalam darah, yang dapat meningkatkan risiko penyakit degenerative. Salah satu cara menurunkan kolesterol yaitu modifikasi diet dengan menggunakan antioksidan seperti antosianin, yang dapat ditemukan di kedelai hitam. Kacang kedelai hitam merupakan bahan makan tinggi antosianin yang pengolahannya terbatas, sehingga terdapat inovasi pengolahan dalam bentuk es krim yoghurt, dimana proses fermentasi dapat meningkatkan penyerapan antosianin dalam tubuh. Penelitian ini bertujuan untuk menganalisis perbedaan kandungan antosianin dan total BAL pada es krim yoghurt kedelai hitam sebagai healthy snack bagi penderita hiperkolesterolemia. Penelitian ini merupakan penelitian true experimental dengan metode Rancangan Acak Lengkap (RAL) menggunakan 3 perlakuan serta 3 pengulangan sehingga total perlakuan ialah 9 unit, perbandingan formulasi susu skim dan tepung kedelai hitam yaitu kontrol (100%), F1 (75%:25%) dan F2 (50%:50%). Hasil penelitian menunjukkan terdapat perbedaan signifikan kandungan antosianin dan total BAL pada setiap formulasi. Kesimpulan: kandungan antosianin tertinggi terdapat di formulasi F2 sebesar 44,95 dan total BAL pada semua perlakuan telah memenuhi SNI yoghurt, es krim yoghurt kedelai hitam F1 dapat memenuhi 115% kebutuhan antosianin sebagai healthy snack bagi hiperkolesterolemia.
English Abstract
Hypercholesterolemia is characterized by an increase in total cholesterol levels in the blood, which can increase the risk of degenerative diseases. One way to lower cholesterol is to modify diet by using antioxidants such as anthocyanins, which can be found in black soybeans. Black soybeans are a high-anthocyanin food ingredient with limited processing, so there is a processing innovation in the form of yogurt ice cream, where the fermentation process can increase the absorption of anthocyanins in the body. This study aims to analyze the differences in anthocyanin content and total LAB in black soybean yogurt ice cream as a healthy snack for hypercholesterolemic sufferers. This research is a true experimental study with Completely Randomized Design (CRD) method using 3 treatments and 3 repetitions so that the total treatment is 9 units, the comparison of skimmed milk and black soybean flour formulations is control (100%), F1 (75%:25%) and F2(50%:50%). The results showed that there were significant differences in anthocyanin content and total LAB in each formulation. Conclusion: The highest anthocyanin content was found in the F2 formulation of 44.95 and the total LAB in all treatments met the SNI yogurt, F1 black soybean yogurt ice cream could meet 115% of the anthocyanin needs as a healthy snack for hypercholesterolemia..
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522160031 |
| Uncontrolled Keywords: | es krim yoghurt, kedelai hitam, antosianin, bakteri asam laktat, hiperkolesterolemia.,yoghurt ice cream, black soybeans, anthocyanins, lactic acid bacteria, hypercholesterolemia. |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 27 Sep 2022 06:45 |
| Last Modified: | 27 Sep 2022 06:45 |
| URI: | http://repository.ub.ac.id/id/eprint/194969 |
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