Amelia Rohmatushalehaht, - and Florentina Maria Titin Supriyanti, - and Vidia Afina Nuraini, - (2025) FORTIFIKASI YOGHURT MENGGUNAKAN MONASCUS FERMENTED DURIAN SEEDS (MFDS) SEBAGAI SUMBER ANTIOKSIDAN. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Yoghurt merupakan produk berbahan dasar susu yang telah melalui fermentasi dengan menggunakan bakteri Lactobacillus bulgaricus, dan Streptococcus thermophilus sehingga yoghurt kaya akan probiotik yang dapat membantu memperbaiki sistem pencernaan. Durian (Durio ziberthinus murr) merupakan buah yang diminati baik di dalam negeri dan luar negeri, limbah yang berasal dari buah durian dapat mencapai 70% terdiri atas bonggol dan biji yang kaya akan antioksidan. Jamur Monascus purpureus memiliki kandungan senyawa bioaktif yang dapat berpengaruh terhadap antioksidan, antiinflamasi, antikanker, antimikroba, dan antidiabetes. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan pada biji durian terfermentasi Monascus purpureus, dan menentukan rasio terbaik fortifikasi yoghurt dengan Monascus Fermented Durian Seeds (MFDS), terhadap aktivitas antioksidan dan organoleptik. Metode dalam penelitian ini yaitu fermentasi biji, produksi yoghurt fortifikasi, analisis antioksidan dengan DPPH, dan analisis organoleptik. Hasil penelitian fermentasi biji durian dengan Monascus purpureus, memiliki aktivitas antioksidan sebesar 51,11% yang termasuk dalam kelompok antioksidan tinggi. Yoghurt terfortifikasi MFDS dihasilkan 4 varian yoghurt Y0 (100 : 0), Y1 (97 : 3), Y2 (95 : 5), dan Y3 (93 : 7). Hasil analisis antioksidan yoghurt terfortifikasi, menunjukkan bahwa rasio terbaik penambahan MFDS pada yoghurt, yaitu Y3 (93 : 7) memiliki aktivitas antioksidan 55,28% tergolong ke dalam aktivitas antioksidan tinggi. Hasil analisis organoleptik pada seluruh varian yoghurt, menunjukkan bahwa Y3 (93 : 7) dengan total padatan 18,69±0,05, dan pH yoghurt 4,33 merupakan yoghurt terbaik berdasarkan atribut warna, sedangkan Y2 (95 : 5) dengan total padatan 17,28±0,04, dan pH yoghurt 4,41 merupakan yoghurt terbaik berdasarkan atribut aroma, rasa, dan tekstur. Kata kunci: Biji durian, Yoghurt, Monascus purpureus, Antioksidan Yogurt is a dairy product that has undergone fermentation using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, making it rich in probiotics that can help improve digestive health. Durian (Durio ziberthinus murr) is a fruit that is popular both domestically and internationally. Waste from durian fruit can reach up to 70%, consisting of the core and seeds, which are rich in antioxidants. The fungus Monascus purpureus contains bioactive compounds that can influence antioxidant, anti-inflammatory, anticancer, antimicrobial, and antidiabetic properties. This study aims to determine the antioxidant activity of Monascus purpureus-fermented durian seeds and to identify the optimal fortification of yogurt with Monascus Fermented Durian Seeds (MFDS) regarding antioxidant activity and organoleptic properties. The methods used in this study include seed fermentation, production of fortified yogurt, antioxidant analysis using the DPPH method, and organoleptic analysis. The results of durian seed fermentation with Monascus purpureus showed antioxidant activity of 51.11%, which falls into the high antioxidant category. Four variants of MFDS-fortified yogurt were produced: Y0 (100 : 0), Y1 (97:3), Y2 (95:5), and Y3 (93:7). The antioxidant analysis of the fortified yogurt showed that the optimal of MFDS addition to yogurt, namely Y3 (93:7), had an antioxidant activity of 55.28%, classified as high antioxidant activity. The organoleptic analysis of all yogurt variants indicated that Y3 (93:7) with total solids of 18.69 ± 0.05 and yogurt pH of 4.33 is the best yogurt based on color attributes, while Y2 (95:5) with total solids of 17.28 ± 0.04 and yogurt pH of 4.41 is the best yogurt based on aroma, taste, and texture attributes. Keywords: Durian seeds, Yogurt, Monascus purpureus, Antioxidant.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?view_op=list_works&hl=id&authuser=1&user=R8cU1hMAAAAJ ID SINTA Dosen Pembimbing: Florentina Maria Titin Supriyanti: 6682493 Vidia Afina Nuraini: 6792209 |
| Uncontrolled Keywords: | Biji durian, Yoghurt, Monascus purpureus, Antioksidan Durian seeds, Yogurt, Monascus purpureus, Antioxidant |
| Subjects: | L Education > L Education (General) Q Science > Q Science (General) Q Science > QR Microbiology |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan) |
| Depositing User: | Amelia Rohmatushalehaht |
| Date Deposited: | 17 Sep 2025 02:29 |
| Last Modified: | 17 Sep 2025 02:29 |
| URI: | http://repository.upi.edu/id/eprint/139558 |
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