| dc.contributor.advisor | Arief, Irma Isnafia | |
| dc.contributor.advisor | Wulandari, Zakiah | |
| dc.contributor.author | Abdillah, Rian Fahmi | |
| dc.date.accessioned | 2023-09-19T23:47:26Z | |
| dc.date.available | 2023-09-19T23:47:26Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/124908 | |
| dc.description.abstract | Pembuatan yoghurt bubuk dapat dijadikan alternatif untuk memperpanjang
umur simpan, memperluas kisaran suhu penyimpanan dan jangkauan pemasaran.
Bahan alami yang dapat ditambahkan dalam proses pengolahan yoghurt adalah
ekstrak bunga rosella yang memiliki banyak manfaat. Suhu dan lama penyimpanan
sangat memengaruhi daya tahan kualitas yoghurt. Penelitian ini bertujuan
menganalisis karakteristik fisik (viskositas, aw, pH, dan total asam tertitrasi),
karakteristik mikrobiologi (total BAL), dan uji organoleptik (uji hedonik) dried
yoghurt probiotik rosella selama penyimpanan suhu ruang. Produk dried yoghurt
yang digunakan dalam penelitian ini sudah mengalami penyimpanan selama enam
bulan pada suhu beku. Penelitian ini menggunakan rancangan acak lengkap dengan
lama penyimpanan berbeda (0, 7, 14, 21, dan 28 hari). Hasil penelitian
menunjukkan bahwa lama penyimpanan pada suhu ruang berpengaruh nyata
(P<0,05) terhadap nilai pH, total asam tertitrasi, serta total bakteri asam laktat dried
yoghurt probiotik rosella dan rekonstitusinya, tetapi tidak berpengaruh nyata
(P>0,05) terhadap aw dan viskositas. Hasil uji organoleptik menunjukkan bahwa
panelis suka terhadap aroma, agak suka terhadap rasa dan warna, serta tidak suka
terhadap kekentalan yoghurt rekonstitusi. | id |
| dc.description.abstract | Production of powdered yogurt can be used as an alternative to extend shelf
life, widen the storage temperature range and marketing reach. Natural ingredients
that can be added in the yogurt processing process are roselle flower extract which
has many benefits. Temperature and storage time greatly affect the quality of
yogurt. This study aims to analyze the physical characteristics (viscosity, aw, pH,
and total titrated acid), microbiological characteristics (total LAB), and
organoleptic tests (hedonic tests) of roselle probiotik dried yoghurt during storage
at room temperature. The roselle probiotic dried yoghurt product used in this
research has been stored for six months at freezing temperatures. This study used a
completely randomized design with different storage times (0, 7, 14, 21 and 28
days). The results showed that storage time at room temperature had a significant
effect (P<0.05) on pH values, total titrated acid, and total lactic acid bacteria of
roselle probiotic dried yogurt and its reconstitution, but had no significant effect
(P>0.05) on aw and viscosity. The results of the organoleptic test showed that the
panelists liked the aroma, slightly liked the taste and color, and did not like the
thickness of the reconstituted yogurt. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Karakteristik Fisik dan Mikrobiologi Dried Yoghurt Probiotik Rosella (Hibiscus sabdariffa L.) Selama Penyimpanan Suhu Ruang | id |
| dc.title.alternative | Physical and Microbiological Characteristics of Roselle (Hibiscus sabdariffa L.) Probiotic Dried Yogurt During Storage at Room Temperature | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | characteristics | id |
| dc.subject.keyword | dried yoghurt | id |
| dc.subject.keyword | roselle flower | id |
| dc.subject.keyword | storage | id |
