Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/118169
Title: | Karakteristik Fisik dan Sifat Organoleptik Yogurt dengan Penambahan Gula Buah Monk (Siraitia grosvenorii) Sebagai Pemanis Alami |
Other Titles: | Physical Characteristic and Organoleptic Test of Yogurt with Monk Fruit Sugar (Siraitia grosvenorii) as a Natural Sweetener |
Authors: | Arief, Irma Isnafia Wulandari, Zakiah Darmawati, Maulita Putri |
Issue Date: | 2023 |
Publisher: | IPB University |
Abstract: | Yogurt merupakan produk olahan susu yang diperoleh dari fermentasi asamlaktat melalui aktivitas bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus. Pembuatan yogurt ini memanfaatkan penambahan gula buah monk (Siraitia grosvenorii) sebagai pemanis alami rendah kalori pada pembuatan produk pangan. Gula buah monk dapat menjaga kadar gula darah dan tidak menyebabkan metabolisme insulin sehingga baik untuk penderita diabetes dan obesitas. Penelitian ini bertujuan menganalisis karakteristik fisik (nilai pH, nilai aw, viskositas dan total asam tertitrasi) dan organoleptik (warna, aroma, rasa, kekentalan, dan after taste) yogurt yang diberi penambahan gula buah monk (Siraitia grosvenorii). Yogurt ini menggunakan kombinasi penambahan sukrosa dan gula buah monk. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali ulangan. Hasil penelitian menunjukan bahwa penambahan gula buah monk tidak berpengaruh nyata (P>0,05) terhadap karakteristik fisik yogurt dan uji hedonik pada sifat organoleptik yogurt. Data sifat organoleptik uji mutu hedonik menunjukan hasil penambahan gula buah monk berpengaruh nyata (P<0,05) terhadap parameter aroma yogurt yang dihasilkan. Yogurt dengan penambahan 10 gram sukrosa : 40 gram gula buah monk terbaik, lebih disukai panelis dan layak untuk dikonsumsi. Yogurt is a dairy product obtained from lactic acid fermentation through the activity of Lactobacillus bulgaricus and Streptococcus thermophilus. Making this yogurt utilizes the addition of monk fruit as a low-calorie natural sweetener substitute in the manufacture of food products. Monk fruit able to reduce blood sugar levels and doesnot cause insulin metabolism so it is good for people with diabetes and obesity. This study aims to analyze the physical characteristics (pH, water activity, viscosity, and total acid concentration) and organoleptic (color, aroma, flavor, viscosity, and after taste) yogurt with the addition of monk fruit (Siraitia grosvenorii) sugar. This yogurt uses a combination of the addition sucrose and monk fruit. This study used a completely randomized design (RAL) with three repetitions. The results showed that the additional monk fruit sugar had no effect (P>0,05) on the physical characteristics and on the hedonic test of organoleptic. The hedonic quality test of organoleptic data showed that adding monk fruit sugar had a significant effect (P<0,05) on the aroma parameters of the yogurt produced. Yogurt with addition of 10 gram sucrose : 40 gram monk fruit sugar gave the best result, preferred by panelists and accepted for consumptions. |
URI: | http://repository.ipb.ac.id/handle/123456789/118169 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover, Lembar pengesahan, Prakata, Daftar Isi.pdf Restricted Access | Cover | 470.52 kB | Adobe PDF | View/Open |
D34190018_Maulita Putri Darmawati.pdf Restricted Access | Fullteks | 978.53 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 588.49 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.