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Title: | Karakteristik Fisikokimia, Aktivitas Antioksidan, dan Mutu Organoleptik Greek Yoghurt dengan Penambahan Ekstrak Kulit Delima |
Other Titles: | Physicochemical Characteristics, Antioxidant Activity, and Organoleptical Quality of Greek Yogurt with Addition of Pomegranate Peels Extract |
Authors: | Taufik, Epi Suryati, Tuti Chandra, Meta Andhini Noor |
Issue Date: | 2023 |
Publisher: | IPB University |
Abstract: | Yoghurt termasuk produk pangan fungsional yang sering dimodifikasi salah satunya dengan penambahan sumber komponen bioaktif alami seperti ekstrak kulit delima (Punica granatum L.). Penelitian bertujuan untuk menganalisis karakteristik fisikokimia, aktivitas antioksidan, dan mutu organoleptik greek yoghurt dengan penambahan ekstrak kulit delima pada taraf berbeda. Greek yoghurt diberi penambahan ekstrak kulit delima sebanyak 0% (kontrol), 0,5%, 1,5%, dan 2,5% dari berat greek yoghurt kontrol. Penelitian dilakukan menggunakan rancangan acak lengkap (RAL) dengan penambahan ekstrak kulit delima sebagai perlakuan. Hasil penelitian menunjukkan bahwa penambahan ekstrak kulit delima pada greek yoghurt berpengaruh nyata (p<0,05) terhadap penurunan pH dan peningkatan aktivitas serta kapasitas antioksidan. Penambahan ekstrak kulit delima meningkatkan kesukaan panelis terhadap atribut rasa namun berlaku sebaliknya pada atribut warna. Makin besar taraf ekstrak kulit delima mengakibatkan kenaikan intensitas warna, aroma, dan rasa ekstrak kulit delima. Sebagai kesimpulan, penambahan 1,5% ekstrak kulit delima dapat memperbaiki karakteristik fisikokimia dan meningkatkan aktivitas antioksidan dengan mutu organoleptik greek yoghurt yang lebih baik. Yogurt is a functional food that is often modified by adding bioactive component such as pomegranate peel extract (Punica granatum L.). This study was aimed to analyze physicochemical characteristics, antioxidant activity, and organoleptical quality of greek yogurt with the addition of pomegranate peels extract at different levels. Greek yogurt was added by pomegranate peels extract at levels of 0% (control), 0,5%, 1,5%, and 2,5% of greek yogurt control's weight. The study was conducted using a completely randomized design (CRD) with the addition of pomegranate peel extract as a treatment. The results showed that pomegranate peels extract added to greek yogurt had significant effects (p<0.05) on decreasing pH and increasing antioxidant activity and capacity. Pomegranate peels extract addiction increased the taste preference but decreased the color preference. Higher level of pomegranate peels extract caused higher intensity of color, aroma, and taste of pomegranate peels extract. In conclusion, the addition of 1,5% pomegranate peels extract improved physicochemical characteristics and increased antioxidant activity with better organoleptic quality of greek yogurt. |
URI: | http://repository.ipb.ac.id/handle/123456789/122725 |
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 | 885.21 kB | Adobe PDF | View/Open |
D34190052_Meta Andhini NC.pdf Restricted Access | Fullteks | 1.17 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 599.69 kB | Adobe PDF | View/Open |
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