Sifat Fisik dan Organoleptik Yogurt Susu Sapi dengan Penambahan Bunga Telang (Clitoria ternatea)

Abstract

Susu merupakan produk yang mudah rusak sehingga memerlukan pengolahan lebih lanjut seperti pembuatan yogurt. Yogurt adalah salah satu produk olahan susu yang dibuat dengan cara menambahkan bakteri asam laktat yaitu Streptococcus thermophilus dan lactobacillus bulgaricus. Bunga telang merupakan sumber antioksidan sekaligus pewarna biru alami yang banyak ditemui di Indonesia. Penelitian ini bertujuan menganalisis sifat fisik dan organoleptik yogurt susu sapi dengan penambahan bunga telang. Uji sifat fisik meliputi nilai pH, viskositas, total asam tertitrasi, dan nilai Aw, serta uji organoleptik yang meliputi warna, rasa, aroma dan tekstur. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan persentasi berbeda yaitu 0%, 2.5%, dan 5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak bunga telang pada yogurt berpengaruh nyata (P<0.05) terhadap nilai pH, viskositas, dan total asam tertitrasi (TAT) tetapi tidak berpengaruh nyata (P>0.05) terhadap aktivitas air. Hasil uji organoleptik penambahan ekstrak bunga telang hanya berpengaruh nyata (P<0.05) terhadap warna. Persentasi terbaik ditemukan pada perlakuan penambahan ekstrak bunga telang sebanyak 5%. Kata kunci : bunga telang, sifat fisik, sifat organopteptik, susu, yogurt

Milk is a perishable product that requires further processing such as making yogurt. Yogurt is a dairy product made by adding lactic acid bacteria, namely Streptococcus thermophilus and lactobacillus bulgaricus. Telang flower is a source of antioxidants as well as a natural blue dye that is commonly found in Indonesia. This study aims to analyze the physical and organoleptic properties of cow's milk yogurt with the addition of telang flower. Physical properties test included pH value, viscosity, titrated total acid, and Aw value, as well as organoleptic test which included color, taste, aroma and texture. This study used a completely randomized design (CRD) with different percentages, namely 0%, 2.5%, and 5%. The results showed that the addition of telang flower extract in yogurt had a significant effect (P<0.05) on the value of pH, viscosity, and total acid titration (TAT) but had no significant effect (P>0.05) on water activity. The results of organoleptic test addition of telang flower extract only had a significant effect (P<0.05) on color. The best percentage was found in the addition of 5 % of the pea flower extract treatment