Karakteristik Fisikokimia dan Organoleptik Smoothies Yogurt Rosella Stroberi dengan Lama Waktu Penyimpanan yang Berbeda

Abstract

Peningkatan permintaan pangan fungsional seperti yogurt mengalami peningkatan. Nilai tambah dan keunikan citarasa stirred yogurt dapat dilakukan dengan cara diversifikasi produk, salah satunya smoothies. Kualitas smoothies dapat ditingkatkan dengan melakukan penambahan bahan alami, seperti bunga rosella, stroberi, dan probiotik Lactobacillus plantarum IIA-1A5. Penelitian ini bertujuan mempelajari pengaruh lama waktu penyimpanan (0, 7, dan 14 hari) terhadap karakteristik fisikokimia dan organoleptik smoothies yogurt dengan penambahan selai rosella stroberi sebesar 15%. Karakteristik fisikokimia yang akan dianalisis meliputi pH, aw, viskositas, kadar protein, dan kadar lemak. Atribut uji organoleptik yang digunakan terdiri atas aroma, rasa, warna, dan tekstur. Data yang terkumpul dianalisis menggunakan ANOVA dengan tiga kali pengulangan. Hasil penelitian menunjukkan bahwa penyimpanan smoothies berpengaruh nyata (P<0,05) terhadap nilai pH dan viskositas, tetapi tidak berpengaruh nyata (P>0,05) terhadap aktivitas air. Hasil uji organoleptik tidak berpengaruh nyata (P>0,05) terhadap semua atribut penilaian. Berdasarkan hasil penelitian, smoothies yogurt memiliki karakteristik yang stabil selama penyimpanan.

Demand for functional foods such as yogurt has increased. The added value and unique flavor of stirred yogurt can be done by diversifying the product, one of them is smoothies. The quality of smoothies can be improved by adding natural ingredients, such as rosella flowers, strawberries, and probiotic Lactobacillus plantarum IIA-1A5. This research aims to study the effect of storage time (0, 7, and 14 days) on the physicochemical and organoleptic characteristics of yogurt smoothies with the addition of 15% rosella strawberry jam. Physicochemical characteristics to be analyzed include pH, aw, viscosity, protein content, and fat content. The attributes of organoleptic tests used consist of aroma, taste, color, and texture. The collected data were analyzed using ANOVA with three repetitions. The results showed that the storage of smoothies had a significant effect (P<0,05) on pH and viscosity values, but no significant effect (P>0,05) on water activity. Organoleptic test results had no significant effect (P>0,05) on all assessment attributes. Yogurt smoothies have stable characteristics during storage time.