Faransyah, Mochamad Dany and Ahmad Khoirul Umam, S.Pt., M.Pt., M.Sc. (2024) Manajemen Pemeliharaan Sapi Perah Dengan Pola Kemitraan Usaha Pada PT. Nawasena Satya Perkasa”. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak daun cincau hijau pada yoghurt ditinjau dari sineresis, viskositas, pH dan aktivitas antioksidan. Bahan yang digunakan adalah susu sapi segar, yoghurt starter (Lactobacillus bulgaricus, Lactobacillus acidophillus, Bifidobacterium sp, dan Streptococcus thermophilus), ekstrak daun cincau hijau. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan penambahan ekstrak daun cincau hijau dibagi menjadi P0 (kontrol), P1 (2%), P2 (4%), dan P3 (6%) dari total volume susu. Data dianalisis dengan menggunakan analisis varians (ANOVA) dan apabila hasil analisis menunjukkan pengaruh nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun cincau tidak memberikan pengaruh nyata terhadap sineresis (P<0,05), viskositas (P<0,05), dan berpengaruh sangat nyata terhadap pH (P<0,01). Didapatkan nilai rata-rata sineresis 10,56-11,40%, nilai viskositas 14,40-24,50 cP, nilai pH 3,8-3,9, aktivitas antioksidan IC50 2,15 ppm. Penambahan ekstrak daun cincau 2% memberikan hasil terbaik pada pH, 4% memberikan hasil terbaik pada sineresis, dan penambahan 6% memberikan hasil terbaik pada viskositas dan aktivitas antioksidan.
English Abstract
The aim of this research was to determine the effect of adding green grass jelly leaf extract to yoghurt in terms of syneresis, viscosity, pH and antioxidant activity. The ingredients used are fresh cow's milk, yoghurt starter (Lactobacillus bulgaricus, Lactobacillus acidophillus, Bifidobacterium sp, and Streptococcus thermophilus), green grass jelly leaf extract. The research method used was a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatment with the addition of green grass jelly leaf extract was divided into P0 (control), P1 (2%), P2 (4%), and P3 (6%) from the total milk volume. Data were analyzed using analysis of variance (ANOVA) and if the results of the analysis showed a significant effect, it was continued with the Duncan multiple range test. The research results showed that the addition of grass jelly leaf extract had no significant effect on syneresis (P<0.05), viscosity (P<0.05), and highly significantly effect on pH(P<0,01). It was found that the average syneresis value was 10.56-11.40%, viscosity value was 14,40-24,50 cP, pH value was 3.8-3.9, the antioxidant activity IC50 2.15 ppm. The addition of 2% grass jelly leaf extract gives the best results on pH, 4% gives the best results on syneresis, and the addition of 6% gives the best results on viscosity and antioxidant activity.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524050237 |
| Uncontrolled Keywords: | yoghurt, green cincau, syneresis, viscosity, pH, antioxidant activity |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Unnamed user with username nova |
| Date Deposited: | 08 May 2024 04:35 |
| Last Modified: | 08 May 2024 04:35 |
| URI: | http://repository.ub.ac.id/id/eprint/218411 |
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