Karakteristik Fisikokimia, Mikrobiologi dan Uji Pasar Yogurt Smoothies Rosela Stroberi pada Usia Remaja dan Dewasa di Bogor

Abstract

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.