Karakteristik Fisikokimia, Mikrobiologi dan Uji Pasar Yogurt Smoothies Rosela Stroberi pada Usia Remaja dan Dewasa di Bogor
Date
2023-07-25Author
Berutu, Putra Jahtra
Arief, Irma Isnafia
Soenarno, Mochammad Sriduresta
Dekrityana, Lucia Cyrilla Eko Nugrohowati Supriyadi
Metadata
Show full item recordAbstract
Yogurt smoothies rosela stroberi merupakan yogurt yang telah mengalami
perlakuan pengurangan kadar air dan penambahan ekstrak bunga rosela serta selai
stroberi. Sebelum dipasarkan, produk ini perlu diuji keamanan serta peluang
pasarnya. Penelitian ini bertujuan menganalisis karakteristik fisikokimia,
mikrobiologi dan uji pasar yogurt smoothies rosela stroberi pada usia remaja dan
dewasa di Bogor. Karakteristik fisikokimia yang diuji meliputi pH, aktivitas air
(aw), viskositas dan total asam tertitrasi. Parameter mikrobiologi yang diuji adalah
total bakteri asam laktat dan cemaran Salmonella sp . Parameter uji pasar yang diuji
meliputi analisis persepsi dan preferensi konsumen serta korelasinya terhadap pola
konsumsi yogurt. Uji pasar yang dilakukan menggunakan 100 orang responden
yang terdiri dari 50 orang siswa SMAN 1 Bogor dan 50 orang Mahasiswa IPB
University. Hasil penelitian menunjukkan karakteristik fisik (pH, aktivitas air,
viskositasdan total asam laktat) telah memenuhi persyaratan SNI mutu yogurt.
Karakteristik kima atau kandungan nutrisi serta karakteristik mikrobiologi yogurt
smoothies telah memenuhi persyaratan mutu standar yogurt berdasarkan SNI. Hasil
penelitian menunjukkan responden memiliki persepsi yang baik serta preferensi
suka terhadap atribut yogurt smoothies. Preferensi konsumen mengenai warna
kemasan, bahan kemasan, bentuk kemasan, keterangan dalam kemasan, rasa yogurt
serta tekstur yogurt memiliki korelasi yang positif dengan rentang harga yogurt
yang dibeli, frekuensi konsumsidan volume konsumsi yogurt. Strawberry Rosela Yogurt Smoothie is yogurt that has been processed by
reducing the water content and adding rosela flower extract and strawberry jam.
Before being marketed, these products need to be tested for safety and market
opportunities. This study aims to analyze the physicochemical characteristics,
microbiology and market tests of strawberry rosela yogurt smoothies in adolescents
and adults in Bogor. The physicochemical characteristics tested included pH, water
activity (aw), viscosity and total titrated acid. The microbiological parameters
tested were total lactic acid bacteria and Salmonella sp. The market test parameters
tested include analysis of consumer perceptions and preferences and their
correlation with yogurt consumption patterns. The market test was carried out using
100 respondents consisting of 50 students from SMAN 1 Bogor and 50 students
from IPB University. The results showed that the physical properties (pH, water
activity, viscosity, and total lactic acid) fulfilled the SNI yogurt quality
requirements. The chemical properties or nutritional content and microbiological
properties of yogurt smoothies have met the requirements for yogurt quality
standards based on SNI. The results showed that respondents had good perceptions
and preferences on the attributes of smoothies yogurt. Consumer preferences
regarding packaging color, packaging material, packaging shape, packaging
description, yogurt taste and yogurt texture are positively correlated with the price
range of yogurt purchased, frequency of consumption, and volume of yogurt
consumption.
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- MT - Animal Science [1157]