Hikmah, Nurul and Fithri Choirun Nisa,, STP, MP, Ph.D. (2024) Karakteristik Fisik dan Antioksidan Susu Kambing Bubuk dengan Penambahan Maltodekstrin dan Ekstrak Bunga Telang Metode Foam Mat Drying. Sarjana thesis, Universitas Brawijaya.
Abstract
Susu kambing merupakan produk hewani dengan potensi yang luas karena komponen makronutrien protein, lemak, dan konsentrasi laktosa yang tidak berbeda jauh dengan susu sapi namun memiliki tingkat kecernaan yang lebih baik. Disamping itu, susu kambing menghasilkan bau perengus dan memiliki kadar air yang tinggi sehingga dapat menyebabkan kerusakan akibat aktivitas mikrobiologis. Pengolahan susu kambing menjadi susu kambing bubuk dan melakukan fortifikasi dapat menjadi upaya dalam menghilangkan bau perengus dan meningkatkan umur simpan produk. Penelitian ini menambahkan ekstrak bunga telang dan maltodekstrin dalam pembuatan susu kambing bubuk dengan metode foam mat drying yang diharapkan dapat meningkatkan sifat fisik dan antioksidan susu kambing bubuk serta meningkatkan tampilan produk susu kambing bubuk. Penggunaan bahan pengisi maltodekstrin karena mampu menjaga kestabilan busa dan komponen bioaktif bahan selama pengeringan. Penelitian ini dilakukan dalam dua tahap yaitu, penelitian pendahuluan dan penelitian utama. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok Faktorial (RAKF) dengan dua faktor yaitu, konsentrasi maltodekstrin dan ekstrak bunga telang. Faktor konsentrasi maltodekstrin terdiri atas 3 taraf (5, 10, 15%) dan ekstrak bunga telang 3 taraf (15, 20, 25%). Ulangan dilakukan sebanyak 3 kali sehingga terdapat 27 satuan percobaan. Analisis data dilakukan dengan ANOVA (Analysis of Variance) selang kepercayaan 95%. Adanya pengaruh nyata akan diuji lanjut dengan BNT (Beda Nyata Terkecil) atau DMRT (Duncan’s Multiple Range Test) apabila terdapat interaksi. Perlakuan terbaik ditentukan dengan uji indeks efektivitas de Garmo. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi maltodekstrin berpengaruh nyata terhadap parameter rendemen, kadar air, aktivitas antioksidan, kelarutan, dan nilai warna °Hue. Perlakuan konsentrasi ekstrak bunga telang berpengaruh nyata terhadap aktivitas antioksidan dan nilai warna °Hue. Terdapat interaksi pada parameter aktivitas antioksidan. Penambahan konsentrasi maltodekstrin 15% dan ekstrak bunga telang 25% merupakan perlakuan terbaik dengan hasil uji rendemen 26,17%; kadar air 4,11%; aktivitas antioksidan 21,27%; kelarutan 99,72%; daya serap air 1,14 mL/g, dan nilai warna °Hue 275,3. Ukuran partikel sebesar 2,369 µm dan pada hasil FTIR ditemukan senyawa fenol yang berbeda dengan perlakuan pembanding karena penambahan ekstrak bunga telang. Kadar air perlakuan terbaik telah memenuhi syarat mutu susu bubuk namun kadar lemak dan kadar protein belum memenuhi.
English Abstract
Goat milk is an animal product with wide potential due to its macronutrient components of protein, fat, and lactose concentrations that are not much different from cow's milk but have a better digestibility rate. In addition, goat milk produces a goaty flavor and has a high moisture content, which can lead to spoilage due to microbiological activity. Processing goat milk into powdered goat milk and fortifying it can be an effort to eliminate the odor and increase the shelf life of the product and increase the shelf life of the product. This study added telang flower extract and maltodextrin in the manufacture of goat milk powder by foam mat drying method which is expected to improve the physical and antioxidant properties of goat milk powder and improve the appearance of goat milk powder. The use of maltodextrin as filler material is able to maintain the stability of the foam and bioactive components of the material during drying process. This research was conducted in two stages, namely, preliminary research and main research. The research design used was a Randomized Block Factorial Design (RAKF) with two factors, namely, maltodextrin concentration and butterfly pea flower extract. The maltodextrin concentration factor consists of 3 levels (5, 10, 15%) and 3 levels of butterfly pea flower extract (15, 20, 25%). Repeat was done 3 times so that there were 27 experimental units. Data analysis was conducted with ANOVA (Analysis of Variance) 95% confidence interval. The existence of a real effect will be tested further with BNT (Fisher’s LSD test) or DMRT (Duncan’s Multiple Range Test). The best treatment was determined by the de Garmo effectiveness index test. The result showed that the treatment of maltodextrin concentration had a significantly effected on the parameters of yield, water content, antioxidant activity, solubility and °Hue color value. The treatment of butterfly pea flower extract had a significant effect on the parameters of antioxidant activity and °Hue color value. There is an interaction on antioxidant activity parameter. The addition of 15% maltodextrin concentration and 25% butterfly pea flower extract was the best treatment with yield test results of 26,17%, water content of 4,11%, antioxidant activity of 21,27%, solubility of 99,72%, water absorption of 1,14 mL/g, and °Hue color value of 275,3. The particle size was 2.369 µm and the FTIR results found phenol compounds that were different from the control due to the addition of butterfly pea flower extract. The water content of the best treatment has met the quality requirements of milk powder but the fat content and protein content have not met the quality.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052410 |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 15 Nov 2024 03:02 |
| Last Modified: | 15 Nov 2024 03:02 |
| URI: | http://repository.ub.ac.id/id/eprint/228684 |
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