Dian Fitria Purnami Wulan, - (2024) YOGURT SUSU KAMBING ETAWA (Capra aegagrus hircus) DENGAN PENAMBAHAN DAGING BUAH ALPUKAT (Persea americana mill.) SEBAGAI MINUMAN FUNGSIONAL. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
ABSTRAK
Yogurt merupakan minuman hasil fermentasi susu menggunakan bakteri asam laktat. Produksi yogurt menggunakan bahan susu kambing etawa (Capra aegagrus hircus) dipilih karena kandungan gizinya cukup baik dan rendah laktosa. Penambahan daging buah alpukat (Persea americana mill.) ke dalam yogurt diharapkan dapat meningkatkan aktivitas antioksidan dan kadar vitamin E. Penelitian ini bertujuan untuk menghasilkan yogurt susu kambing dengan penambahan daging buah alpukat sebagai minuman fungsional yang disukai oleh konsumen, memiliki aktivitas antioksidan, memiliki kadar total fenolik yang tinggi dan kaya akan vitamin E. Metode yang digunakan dalam penelitian ini meliputi produksi yogurt tanpa penambahan daging buah alpukat sebagai yogurt kontrol dan yogurt dengan penambahan buah alpukat dengan berbagai varian. Kemudian dilakukan analisis sensori menggunakan uji hedonik, analisis kadar total fenolik dengan metode Follin-Cicocalteu, analisis aktivitas antioksidan dengan metode DPPH dan analisis kadar vitamin E menggunakan spektrofotometer. Hasil penelitian diperoleh yogurt kontrol berwarna putih, berwujud cairan kental semi padat, berbau khas, berasa asam, konsistensi homogen dan memiliki nilai pH 4,3-4,8. Hasil uji analisis sensori yogurt dengan penambahan daging buah alpukat 20% (Y1) merupakan produk yang paling disukai oleh panelis berdasarkan atribut warna dan aroma, sedangkan untuk atribut tekstur dan rasa panelis lebih memilih 40% (Y2). Hasil uji aktivitas antioksidan yogurt susu kambing mencapai 91,2%, semakin banyak penambahan daging buah alpukat aktivitas antioksidannya semakin meningkat. Yogurt susu kambing memiliki kadar total fenolik sebesar 0.249 mgGAE/g, semakin banyak penambahan daging buah alpukat kadar total senyawa fenolik semakin meningkat. Namun semakin tinggi kadar total fenolik, dapat menyebabkan terjadinya pencoklatan pada produk yogurt. Kadar vitamin E pada yogurt susu kambing sebesar 0,457 mg, sedangkan kadar vitamin E untuk yogurt dengan penambahan daging buah alpukat meningkat berbeda secara signifikan seiring dengan penambahan konsentrasi daging buah alpukat.
ABSTRACT
Yogurt is a drink resulting from fermented milk using lactic acid bacteria. Yogurt production using Etawa goat's milk (Capra aegagrus hircus) was chosen because its nutritional content is quite good and low in lactose. The addition of avocado (Persea americana mill.) flesh to yogurt is expected to increase antioxidant activity and vitamin E levels. This research aims to produce goat's milk yogurt with the addition of avocado flesh as a functional drink that is liked by consumers, has antioxidant activity, and has high levels of high total phenolics and rich in vitamin E. The method used in this research includes the production of yogurt without the addition of avocado flesh as a control yogurt and yogurt with the addition of avocado in various variants. Then sensory analysis was carried out using the hedonic test, analysis of total phenolic content using the Follin-Cicocalteu method, analysis of antioxidant activity using the DPPH method and analysis of vitamin E levels using a spectrometer. The research results showed that the control yogurt was white in color, in the form of a thick, semi-solid liquid, had a distinctive smell, a sour taste, a homogeneous consistency and had a pH value of 4.3-4.8. The results of the sensory analysis test of yogurt with the addition of 20% avocado flesh (Y1) was the product most preferred by the panelists based on the color and aroma attributes, while for the texture and taste attributes the panelists preferred 40% (Y2). The antioxidant activity test results of goat's milk yogurt reached 91.2%, the more avocado flesh was added, the antioxidant activity increased. Goat's milk yogurt has a total phenolic content of 0.249 mgGAE/g, the more avocado flesh is added, the total phenolic compound content increases. However, the higher the total phenolic content, it can cause browning in yogurt products. The vitamin E level in goat's milk yogurt was 0,457 mg, while the vitamin E level for yogurt with the addition of avocado flesh increased significantly with the addition of avocado pulp concentration.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | ID SINTA Dosen Pembimbing: Zackiyah : 6683065 Florentina Maria Titin Supriyanti : 6682493 |
| Uncontrolled Keywords: | aktivitas antioksidan, daging buah alpukat, susu kambing, total senyawa fenolik, vitamin E antioxidant activity, avocado flesh, goat milk, total phenolic content, vitamin |
| Subjects: | L Education > L Education (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan) |
| Depositing User: | Dian Fitria Purnami Wulan |
| Date Deposited: | 24 Sep 2024 04:38 |
| Last Modified: | 24 Sep 2024 04:38 |
| URI: | http://repository.upi.edu/id/eprint/122677 |
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