Evaluasi Pengaruh Penambahan Ekstrak Kayu Manis Pada Yoghurt drink Terhadap Karakteristik Sensori, Kimia, dan Mikrobiologis

Erel, Phykandela Noerizka and Kiki Fibrianto, STP., M.Phil., Ph.D (2024) Evaluasi Pengaruh Penambahan Ekstrak Kayu Manis Pada Yoghurt drink Terhadap Karakteristik Sensori, Kimia, dan Mikrobiologis. Sarjana thesis, Universitas Brawijaya.

Abstract

Salah satu produk olahan susu yang populer dan banyak diproduksi adalah yoghurt. Berdasarkan data Food and Agriculture Organization Statistical Database (FAOSTAT), Indonesia menghasilkan yoghurt sebesar 6.584,23 ton pada tahun 2021 yang mengalami pertumbuhan 1,6% dibanding tahun sebelumnya. Yoghurt kayu manis memiliki potensi yang menarik karena kombinasi manfaat kesehatan dan cita rasa yang khas. Meskipun telah banyak penelitian mengenai yoghurt, belum ada yang secara khusus membahas pengaruh tambahan kayu manis terhadap persepsi cita rasa dalam yoghurt drink. Oleh karena itu, penelitian ini bertujuan untuk memahami profil atribut sensori, terutama aroma dan rasa, yang dipengaruhi oleh penambahan kayu manis dalam yoghurt drink. Metode yang digunakan dalam penelitian ini, yaitu Temporal Dominance of Sensations dan rancangan acak kelompok faktorial (RAKF) dengan dua faktor yaitu konsentrasi gula (7,5%; 10%; dan 12,5%) dan kayu manis (0%; 5%; dan 10%). Metode lainnya yaitu uji hedonik, uji total gula anthrone, uji total titrable acid, dan total bakteri asam laktat. Data dianalisis menggunakan ANOVA dan jika ada pengaruh yang signifikan dilakukan uji lanjut Tukey pada tingkat kepercayaan 95%. Hasil dari penelitian menunjukkan bahwa penambahan kayu manis dalam yoghurt drink meningkatkan aroma manis tetapi tidak meningkatkan rasa manis, serta mengurangi aroma dan rasa asam pada yoghurt drink. Rata-rata tingkat kesukaan tertinggi terjadi pada perlakuan konsentrasi gula 10% dan kayu manis 5% dengan skor 3,85 (suka). Penggunaan variasi konsentrasi gula dan kayu manis berpengaruh nyata terhadap total gula dan total asam, tetapi tidak berpengaruh nyata pada total BAL. Total gula tertinggi ditemukan pada perlakuan gula 12,5% dan kayu manis 10%, sedangkan total asam tertinggi pada perlakuan gula 7,5% dan kayu manis 0%. Rata-rata total BAL yang dihasilkan adalah 9,97 log CFU/mL. Meskipun tidak ada korelasi signifikan antara uji sensori dan uji kimia, namun terdapat korelasi positif antara nilai dominance rate dan analisis kimia serta mikrobiologi

English Abstract

One of the most popular and widely produced dairy products is yoghurt. Based on data from the Food and Agriculture Organization Statistical Database (FAOSTAT), Indonesia produced 6,584.23 tons of yogurt in 2021, which experienced a growth of 1.6% over the previous year. Cinnamon yogurt has an attractive potential due to its combination of health benefits and distinctive flavor. Although there have been many studies on yogurt, none has specifically addressed the effect of added cinnamon on the perception of flavor in yogurt drinks. Therefore, this study aimed to understand the profile of sensory attributes, particularly aroma and flavor, as influenced by the addition of cinnamon in yoghurt drink. The method used in this study was Temporal Dominance of Sensations and randomized group factorial design (RAKF) with two factors: sugar concentration (7.5%; 10%; and 12.5%) and cinnamon (0%; 5%; and 10%). Other methods were hedonic test, total sugar anthrone test, total titrable acid test, and total lactic acid bacteria. Data were analyzed using ANOVA and if there was a significant effect, Tukey's further test was conducted at the 95% confidence level. The results of the study showed that the addition of cinnamon in yoghurt drink increased the sweet aroma but did not increase the sweet taste, and reduced the aroma and sour taste of yoghurt drink. The highest average level of liking occurred in the treatment of 10% sugar concentration and 5% cinnamon with a score of 3.85 (like). The use of variations in sugar and cinnamon concentrations had a significant effect on total sugar and total acid, but no significant effect on total LAB. The highest total sugar was found in the treatment of 12.5% sugar and 10% cinnamon, while the highest total acid was found in the treatment of 7.5% sugar and 0% cinnamon. The average total LAB produced was 9.97 log CFU/mL. Although there was no significant correlation between sensory test and chemical test, there was a positive correlation between dominance rate and chemical and microbiological analysis

Item Type:	Thesis (Sarjana)
Identification Number:	0524100092
Uncontrolled Keywords:	Aroma, kayu manis, rasa, yoghurt drink- Aroma, cinnamon, taste, yoghurt drink
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	soegeng sugeng
Date Deposited:	11 Jun 2024 07:36
Last Modified:	11 Jun 2024 07:36
URI:	http://repository.ub.ac.id/id/eprint/220459

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