FORTIFIKASI YOGHURT BERBASIS SUSU KEDELAI MENGGUNAKAN SARI BUAH NANAS MADU (Ananas comosus L. Merr.) SEBAGAI SUMBER ANTIOKSIDAN DAN SERAT

Nadya Anjani, - and Florentina Maria Titin Supriyanti, - and Iqbal Musthapa, - (2025) FORTIFIKASI YOGHURT BERBASIS SUSU KEDELAI MENGGUNAKAN SARI BUAH NANAS MADU (Ananas comosus L. Merr.) SEBAGAI SUMBER ANTIOKSIDAN DAN SERAT. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Yoghurt susu kedelai merupakan salah satu pangan fungsional alternatif bagi individu yang menjalani pola makan vegetarian. Indonesia merupakan salah satu negara penghasil nanas madu. Nanas madu diketahui kaya akan antioksidan dan serat. Penelitian ini bertujuan untuk menentukan rasio fortifikasi sari buah nanas madu terbaik terhadap organoleptik, aktivitas antioksidan, dan kadar serat pangan yoghurt susu kedelai. Metode penelitian meliputi produksi susu kedelai, produksi sari buah nanas madu, karakterisasi susu kedelai (pH, kadar protein, dan total padatan), produksi yoghurt susu kedelai terfortifikasi sari buah nanas madu dengan 4 variasi, yaitu YK0 (penambahan 0%), YK1 (penambahan 5%), YK2 (penambahan 10%), dan YK3 (penambahan 15%), karakterisasi yoghurt susu kedelai (pH, kadar protein, dan total padatan), uji organoleptik, uji vitamin C, uji aktivitas antioksidan, dan uji kadar serat pangan. Hasil penelitian menyatakan pH susu kedelai adalah 6,99 dengan kadar protein 3,26% dan total padatan 15,48%. Sari buah nanas madu memiliki kadar vitamin C 51,04% dengan aktivitas antioksidan 47,85%, dan kadar serat pangan 13,52%. YK0, YK1, YK2, dan YK3 berturut-turut memiliki pH, kadar protein dan total padatan yang menurun, namun masih sesuai syarat mutu SNI yoghurt. Kadar vitamin C, aktivitas antioksidan, dan serat pangan yoghurt meningkat seiring meningkatnya penambahan. Hasil uji organoleptik menyatakan YK2 adalah yogurt yang baik menurut atribut tekstur, sementara YK3 adalah yoghurt yang baik menurut atribut aroma dan rasa. Soy milk yoghurt is one of the alternative functional foods for individuals who follow a vegetarian diet. Indonesia is one of the producing countries of honey pineapple. Honey pineapple is known to be rich in antioxidants and fiber. This study aims to determine the best fortification ratio of honey pineapple juice on the organoleptic properties, antioxidant activity, and dietary fiber content of soy milk yoghurt. The research method includes the production of soy milk, production of honey pineapple juice, characterization of soy milk (pH, protein content, and total solids), production of honey pineapple juice-fortified soy milk yoghurt with 4 variations, namely YK0 (0% addition), YK1 (5% addition), YK2 (10% addition), and YK3 (15% addition), characterization of soy milk yoghurt (pH, protein content, and total solids), organoleptic test, vitamin C test, antioxidant activity test, and dietary fiber content test. The results of the study stated that the pH of soy milk was 6.99 with a protein content of 3.26% and total solids of 15.48%. Honey pineapple juice had a vitamin C content of 51.04% with antioxidant activity of 47.85%, and dietary fiber content of 13.52%. YK0, YK1, YK2, and YK3 respectively had decreasing pH, protein content, and total solids, but were still in accordance with the quality requirements of SNI yoghurt. The vitamin C content, antioxidant activity, and dietary fiber content of yoghurt increased along with the addition. The results of the organoleptic test stated that YK2 was the good yoghurt according to texture attributes, while YK3 was the good yoghurt according to aroma and taste attributes.

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Item Type:	Thesis (S1)
Additional Information:	ID SINTA 6682493 ID SINTA https://scholar.google.co.id/citations?hl=id&user=Dnb_CMgAAAAJ&scilu=&scisig=ACUpqDcAAAAAaMO_CHFWI6YUpE7nI4gvHyLoObI&gmla=AH8HC4yxpMq5su7qKt1Wru34hf2mAkCg7f3c9i5ePzKKPl--kC1p43sI3ybxSc2T_91D5cjfv4yADnygij8DA20_mz_-pZ_VxJyO1UWI_1mrzzjXol-s2ziWQen92g&sciund=8464309692464993991
Uncontrolled Keywords:	Antioksidan, Fortifikasi, Nanas Madu, Serat, Yoghurt Susu Kedelai. Antioxidant, Dietary Fiber, Fortification, Honey Pineapple, Soy Milk Yoghurt
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:	Nadya Anjani
Date Deposited:	14 Sep 2025 07:08
Last Modified:	14 Sep 2025 07:08
URI:	http://repository.upi.edu/id/eprint/139043

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