Sifat Fisik dan Organoleptik Yogurt Susu Sapi Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea)
Date
2022Author
Berutu, Putra Jahtra
Arief, Irma Isnafia
Soenarno, Mochamad Sriduresta
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Show full item recordAbstract
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 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%.