Karakteristik Fisikokimia, Nilai Gizi Dan Organoleptik Yoghurt Sinbiotik Tepung Gembili (Dioscorea esculenta L.)

Abstract

Yoghurt merupakan pangan fungsional dari susu yang memiliki variasi jenis, tekstur, dan rasa. Salah satunya adalah yoghurt sinbiotik yaitu susu hasil fermentasi mikroba probiotik dan ditambah prebiotik. Prebiotik terdapat diberbagai bahan pangan, salah satunya umbi gembili (Dioscorea esculenta L.) dengan kandungan inulin sebesar 14,77%. Penelitian bertujuan menganalisis karakteristik fisikokimia, nilai gizi dan organoleptik yoghurt sinbiotik tepung gembili. Penelitian menggunakan Rancangan Acak Lengkap (RAL) untuk mengamati karakteristik fisikokimia (pH, Aw, viskositas, dan total asam titrasi (TAT)), nilai gizi (protein, lemak, air, abu, karbohidrat, gula, dan serat pangan (dietary fiber) serta uji organoleptik. Penambahan tepung gembili berpengaruh nyata (P<0,05) terhadap pH, viskositas, kadar lemak, air, abu, karbohidrat dan serat pangan. Uji hedonik dan mutu hedonik berpengaruh nyata (P<0,05) terhadap warna, rasa, dan tekstur. Formulasi terbaik yaitu penambahan tepung gembili 6% dengan kandungan serat pangan sebesar 4,22% serta telah memenuhi SNI 2981:2009 tentang yoghurt.

Yoghurt is a functional food made from milk that comes in various types, textures, and flavors. One is synbiotic yoghurt, which is milk fermented by probiotic microorganisms and supplemented with prebiotics. Prebiotics can be found in various food ingredients, and one of them is the gembili tuber (Dioscorea esculenta L.) tuber, with an inulin content of 14,77%. The research aims to analyze the physicochemical characteristics, nutritional value, and organoleptic of synbiotic yoghurt by adding gembili flour. The research employs a completely randomized design (RAL) to observe the physicochemical characteristics (pH, Aw, viscosity, and total titratable acid (TAT)), nutritional value (protein, fat, moisture, ash, carbohydrates, sugar, and dietary fiber), and organoleptic test. Adding gembili flour significantly affects (P<0.05) the pH, viscosity, fat content, moisture, ash, carbohydrates, and dietary fiber. The hedonic test and hedonic quality significantly affect (P<0,05) the color, taste, and texture. The best formulation is the addition of 6% gembili flour with a dietary fiber content of 4,22%, which meets the Indonesian National Standard (SNI 2981:2009) for yoghurt.