Nuri, Izzatania Ulfa and Dr. Ir. Joni Kusnadi, M.Si and Dr. Nur Kusmiyati, S.Si, M.Si (2024) Pemanfaatan Ekstrak Kunyit (Curcuma longa Linn.) untuk Meningkatkan Karakteristik Fisik, Kimia, dan Mikrobiologi Yoghurt Sebagai Pangan Fungsional. Sarjana thesis, Universitas Brawijaya.
Abstract
Yoghurt merupakan alternatif susu yang aman dikonsumsi oleh penderita intoleran laktosa. Inovasi yoghurt dengan penambahan rempah-rempah berupa kunyit dapat meningkatkan karakteristik fisik, kimia, dan mikrobiologi yoghurt. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak kunyit dengan variasi kosentarsi 0%; 5%; 10%; dan 15% terhadap peningkatan karakteristik fisik, kimia, dan mikrobiologi dari yoghurt serta diketahui formulasi terbaik dari yoghurt dengan penambahan ekstrak kunyit. Metode yang digunakan dalam penelitian ini adalah pembuatan ekstrak kunyit, peremajaan starter, pembuatan yoghurt dengan penambahan ekstrak kunyit, dan analisis karakteristik yoghurt. Analisis yang dilakukan pada penelitian ini terdiri dari analisis fisik yaitu viskositas atau kekentalan yoghurt, analisis kimia berupa pH, aktivitas antioksidan dan total fenol, serta analisis mikrobiologi berupa total bakteri asam laktat (BAL) dan kemampuan antibakteri. Data yang diperoleh kemudian dianalisis menggunakan ANOVA untuk mengetahui pengaruh perlakuan. Berdasarkan hasil penelitian diperoleh karakteristik fisik yoghurt dengan penambahan ekstrak kunyit memiliki nilai viskositas dengan rentang 987,00 – 1536,33 cP. Pada karakteristik kimia dihasilkan pH dengan rentang 4,060 – 4,133, kadar total fenolik 5,438 – 27,785 mgGAE/gr, aktivitas antioksidan berupa persen inhibisi dengan rentang 50,987 – 70,149 %. Pada karakteristik mikrobiologi memiliki jumlah total BAL dengan rentang 7,206 – 8,300 Log CFU/ml dan aktivitas antibakteri berupa diameter zona hambat terhadap E.coli dengan rentang 0,20 – 1,15 mm dan terhadap S.aureus dengan rentang 0,30 – 2,50 mm. Perlakuan terbaik dari yoghurt dengan penambahan ekstrak kunyit ditunjukkan pada perlakuan penambahan ekstrak kunyit sebesar 15% dengan viskositas 987,00 cP, pH 4,133, kadar total fenolik 27,785 mgGAE/gr, persen inhibisi 70,149%, jumlah total BAL 7,206 Log CFU/ml, dan diameter zona hambat terhadap E.coli dan S.aureus sebesar 1,15 mm dan 2,50 mm. Pemanfaatan senyawa bioaktif pada kunyit berpengaruh pada karakteristik yoghurt dengan meningkatkan kadar total fenolik, aktivitas antioksidan, dan jumlah total BAL serta menurunkan viskositas yoghurt. Namun pemanfaatan senyawa bioaktif kunyit tidak berpengaruh pada pH yoghurt.
English Abstract
Yoghurt is an alternative to milk that is safe for consumption by lactose intolerant sufferers. Yoghurt innovation with the addition of spices in the form of turmeric can improve the physical, chemical and microbiological characteristics of yoghurt. This research aims to determine the effect of adding turmeric extract with a concentration variation of 0%; 5%; 10%; and 15% to increase the physical, chemical and microbiological characteristics of yoghurt and it is known that the best formulation of yoghurt with the addition of turmeric extract. The methods used in this research are making turmeric extract, rejuvenating the starter, making yoghurt with the addition of turmeric extract, and analyzing the characteristics of yoghurt. The analysis carried out in this research consisted of physical analysis, namely yoghurt viscosity, chemical analysis in the form of pH, antioxidant activity and total phenols, as well as microbiological analysis in the form of total lactic acid bacteria (LAB) and antibacterial ability. The data obtained was then analyzed using ANOVA to determine the effect of treatment. Based on the research results, it was found that the physical characteristics of yoghurt with the addition of turmeric extract had a viscosity value in the range of 987.00 – 1536.33 cP. The chemical characteristics produced a pH with a range of 4.060 – 4.133, total phenolic content of 5.438 – 27.785 mgGAE/gr, antioxidant activity in the form of percent inhibition with a range of 50.987 – 70.149%. In terms of microbiological characteristics, it has a total number of BAL with a range of 7,206 – 8,300 Log CFU/ml and antibacterial activity in the form of an inhibitory zone diameter against E.coli with a range of 0.20 – 1.15 mm and against S.aureus with a range of 0.30 – 2, 50mm. The best treatment of yoghurt with the addition of turmeric extract was shown in the treatment with the addition of 15% turmeric extract with a viscosity of 987.00 cP, pH 4.133, total phenolic content of 27.785 mgGAE/gr, percent inhibition of 70.149%, total LAB 7.206 Log CFU/ml, and the diameter of the inhibition zone against E.coli and S.aureus is 1.15 mm and 2.50 mm. The use of bioactive compounds in turmeric has an effect on the characteristics of yoghurt by increasing the total phenolic content, antioxidant activity, and the total amount of LAB as well as reducing the viscosity of yoghurt. However, the use of turmeric bioactive compounds has no effect on the pH of yoghurt.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052410 |
| Uncontrolled Keywords: | Kunyit, Pangan Fungsional, Senyawa Bioaktif, Yoghurt-Bioactive Compounds, Functional Foods, Turmeric, Yoghur |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 19 Sep 2024 08:07 |
| Last Modified: | 19 Sep 2024 08:07 |
| URI: | http://repository.ub.ac.id/id/eprint/225886 |
![[thumbnail of DALAM MASA EMBARGO]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text (DALAM MASA EMBARGO)
Izzatania Ulfa Nuri.pdf Restricted to Registered users only Download (2MB) |
Actions (login required)
 |
View Item |