Pengaruh Perbandingan Sari Buah Naga Merah (Hylocereus polyrhizus L.) dengan Sari Buah Sirsak (Annona muricata L.) dan Lama Inkubasi Terhadap Mutu Yoghurt
| Main Author: | Ardwiansyah, Yogha |
|---|---|
| Other Authors: | Nainggolan, Rona J., Rusmarilin, Herla |
| Format: | Bachelors application/pdf |
| Bahasa: | ind |
| Terbitan: |
Universitas Sumatera Utara
, 2018
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| Subjects: | |
| Online Access: |
https://repositori.usu.ac.id/handle/123456789/9881 |
Daftar Isi:
- 130305022
- This study was aimed to determine the effect of red dragon fruit juice and soursop juice and length of incubation on the quality of yoghurt. This study used a completely randomized design with two factors: the ratio of red dragon juice with soursop juice (S): (90%:10%, 70%:30%, 50%:50%, 30%:70%, 10%:90%), and length of incubation (T): (4 hours), (7 hours), and (10 hours). The research was conducted from September to December 2017 at Food Technology Laboratory and Chemical Food Analysis Laboratory, Food Science and Technology Study Program, Faculty of Agriculture USU, Medan. Parameters analyzed on yoghurt were moisture content, ash content, protein content, total acid, pH, total dissolved solid, total lactic acid bacteria, vitamin C content, color hedonic test, aroma, taste, viscosity, and color score test, aroma,taste, and viscosity. The results showed that the ratio of red dragon fruitjuice with soursop juice gave highly significant effect on total acid, color hedonic test, color score test, and yoghurt viscosity score test. The duration of incubation gave highly significant effect on total acid, pH, total lactic acid bacteria and yoghurt viscosity score test. The interaction of the two factors gave no significant effect on all parameters except on total yoghurt acid. Ratio of red dragon juice with soursop juice of 10%:90% and 10 hours of incubation time produced the best quality of yoghurt. The best product was analyzed antioxidant activity that was equal to 73,7697 μg/ml.
- Penelitianinidilakukanuntukmenentukanpengaruh perbandingan sari buah naga merah dengan sari buah sirsak danlama inkubasi terhadap mutu yoghurt. Penelitianinimenggunakanmetoderancanganacaklengkapdenganduafaktoryaitu perbandingan sari buah naga merah dengan sari buah sirsak(S) : (90%:10%, 70%:30%, 50%:50%, 30%:70%, 10%:90%), dan lama inkubasi (T) : (4jam),(7 jam), dan (10jam).Penelitiandilakukanpada bulan September sampaidenganbulan Desember 2017 di LaboratoriumTeknologiPangan dan Laboratorium Analisa Kimia Bahan Pangan, Program StudiIlmudan TeknologiPangan, FakultasPertanian USU, Medan. Parameter yang di analisa pada yoghurt adalah kadar air, kadar abu, kadar protein, total asam, pH, total padatan terlarut, total bakteri asam laktat, kadar vitamin C, uji hedonik warna, aroma, rasa, kekentalan, dan uji skor warna, aroma, rasa, dan kekentalan. Hasilpenelitianmenunjukkanbahwaperbandingan sari buah naga merah dengan sari buah sirsakmemberikanpengaruhberbedasangatnyataterhadaptotal asam, uji hedonik warna, uji skor warna, dan uji skor kekentalan yoghurt.Lama inkubasi memberikanpengaruhberbedasangatnyataterhadaptotal asam, pH, jumlah bakteri asam laktat dan nilai skor kekentalan yoghurt.Interaksikeduafaktormemberikanpengaruhberbedatidaknyataterhadapsemua parameterkecualiterhadaptotal asam yoghurt. Perbandingan sari buah naga merah dengan sari buah sirsak 10% : 90% dan lama inkubasi 10 jam menghasilkan yoghurt dengan mutu terbaik. Produk terbaik dilakukan analisa aktivitas antioksidan yaitu sebesar 73,7697 μg/ml.