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Title: | Sifat Fisik dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah ( Pandanus conoideous L.) |
Other Titles: | Physical and Organoleptic Properties of Probiotic Yogurt With The Addition of Red Fruit (Pandanus conoideous L.). |
Authors: | Arief, Irma Isnafia Soenarno, Mochammad Sriduresta Jonathan, Hizkia Adriel |
Issue Date: | 2021 |
Publisher: | IPB University |
Abstract: | Yogurt can be made from homogenized milk, low-fat milk or skimmed milk
with the addition of powdered milk. Starter culture commonly used in yogurt is
Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in
environments with high acidity, so probiotics needed. One of the fruits that can be
used in the process of making yogurt is red fruit (Pandanus Conoideus L). The
observed physical characteristics consist of pH, viscosity, total acid concentration
and water activity (aw) and organoleptic arachnids observed consisting of color,
flavour, aroma and consistency. This research using a complete randomized design
(RAL. The results showed that the addition of red fruit has a real effect (P<0.05) on
pH, viscosity and total acid titrated and organoleptic test shows the addition of red
fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic
quality tests, then in hedonic tests affect aroma and flavour. Based on the results
of yogurt testing with the addition of 2.5% this is the closest to control and
acceptable to indonesian national standards (SNI). Yogurt dapat dibuat dari susu yang telah dihomogenisasi, susu berkadar lemak rendah atau susu skim dengan penambahan susu bubuk. Kultur starter yang biasa digunakan dalam yogurt yaitu Lactobacillus bulgaricus dan Streptococcus thermophillus tidak dapat bertahan pada lingkungan dengan keasaman yang tinggi, sehingga diperlukan probiotik. Salah satu buah yang dapat ditambahkan adalah buah merah (Pandanus Conoideus L). Karakteristik fisik yang diamati terdiri atas pH, viskositas, total asam tertitrasi dan aktivitas air (aw) serta karakteristik organoleptik yang diamati terdiri atas warna, flavour, aroma dan kekentalan. Penelitian dilakukan dengan menggunakan rancangan acak lengkap (RAL). Hasil penelitian menunjukan bahwa penambahan buah merah berpengaruh nyata (P<0,05) terhadap pH, viskositas dan total asam tertitrasi. Uji organoleptik memperlihatkan penambahan buah merah berpengaruh nyata terhadap warna, flavour, aroma dan kekentalan pada uji mutu hedonik, lalu pada uji hedonik berpengaruh pada aroma dan flavour. Berdasarkan hasil pengujian yogurt dengan penambahan 2,5% ini yang paling mendekati dengan kontrol dan memenuhi standar nasional Indonesia (SNI). |
URI: | http://repository.ipb.ac.id/handle/123456789/107015 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover, Lembar Pernyataan, Abstrak, Lembar Pengesahan, Prakata dan Daftar Isi.pdf Restricted Access | Cover | 342.68 kB | Adobe PDF | View/Open |
D34170029_Hizkia Adriel Jonathan.pdf Restricted Access | Fullteks | 655.49 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 633.5 kB | Adobe PDF | View/Open |
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