FORTIFIKASI YOGHURT DENGAN EKSTRAK DAUN KELOR (Moringa oleifera) SEBAGAI SUMBER KALIUM

Gine Ariani, - (2018) FORTIFIKASI YOGHURT DENGAN EKSTRAK DAUN KELOR (Moringa oleifera) SEBAGAI SUMBER KALIUM. S1 thesis, Universitas Pendidikan Indonesia.

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Official URL: http://repository.upi.edu

Abstract

Yoghurt merupakan salah satu produk olahan susu yang memiliki manfaat dalam bidang kesehatan karena mengandung probiotik. Kandungan kalium pada yoghurt diketahui cukup rendah sehingga perlu ditingkatkan. Salah satu cara meningkatkan kandungan kalium yaitu melalui fortifikasi menggunakan daun kelor. Daun kelor diketahui banyak mengandung kalium, yaitu sebanyak 1498,75 mg/100 g bahan. Penelitian ini bertujuan untuk menghasilkan yoghurt terfortifikasi kalium bersumber dari ekstrak daun kelor yang disukai konsumen. Metode yang digunakan meliputi determinasi tumbuhan, ekstraksi daun kelor menggunakan teknik maserasi dan uji fitokimia, produksi dan fortifikasi yoghurt, analisis total padatan serta pH yoghurt terfortifikasi ekstrak daun kelor, uji hedonik, uji kandungan kalium dan kandungan protein yoghurt terfortifikasi ekstrak daun kelor. Hasil penelitian menunjukkan ekstrak daun kelor yang diperoleh sebesar 24,06%. Uji fitokimia menunjukkan bahwa ekstrak daun kelor mengandung tanin. Tanin merupakan zat antinutrisi karena dapat membentuk kompleks dengan protein. Yoghurt terfortifikasi didapat dengan penambahan ekstrak daun kelor sebanyak 3% (Y1), 5% (Y2), dan 7% (Y3). Analisis total padatan dan pH menunjukkan yoghurt terfortifikasi telah memenuhi syarat mutu yoghurt. Hasil uji kandungan kalium dan protein menunjukkan bahwa kandungan keduanya lebih tinggi pada yoghurt terfortifikasi dibandingkan pada yoghurt tanpa fortifikasi. Hasil uji hedonik menunjukkan bahwa yoghurt yang paling disukai dari parameter aroma dan rasa pada penambahan ekstrak 5%, sedangkan dari parameter tekstur dan warna yang paling disukai adalah yoghurt dengan penambahan ekstrak 3%. ..... Yogurt is one of the dairy products that has health benefits because it contains probiotics. The content of potassium in yogurt is known to be quite low therefore it needs to be increased. One of the ways to increase potassium content is by fortification using Moringa leaves. Moringa leaves are known to contain a lot of potassium, which it contains 1498,75 mg/100 g. This study aims to produce potassium fortified yogurt sourced from Moringa leaf extract that is preferred by consumers. The methods used include plant determination, Moringa leaf extraction using maceration technique and phytochemical test, yogurt production and fortification, total solid and pH analysis of Moringa leaf extract fortified yogurt, hedonic test, potassium and protein content of Moringa leaf extract fortified yogurt. The results showed that Moringa leaf extract obtained was 24.06%. Phytochemical test showed that Moringa leaf extract contained tannins. Tannins are antinutrients because they can form complexes with proteins. Fortified yogurt is obtained by adding 3% (Y1), 5% (Y2), and 7% (Y3) Moringa leaf extract. Analysis of total solids and pH indicates fortified yogurt has fulfilled the quality requirements of yogurt. The test results of potassium and protein content showed that both of them were higher in fortified yogurt than in non-fortified yogurt. The results of the hedonic scaling showed that the aroma and flavor parameters was yogurt with the addition of 5% extract, whereas from the texture and color parameters the most preferred was yogurt with the addition of 3% extract.

Item Type: Thesis (S1)
Additional Information: No. Panggil : S KIM GIN f-2018 ; Pembimbing I. Titin Supriyanti, II. Zackiyah ; NIM : 1405648
Uncontrolled Keywords: Yoghurt, probiotik, daun kelor, Yogurt, contains probiotics, Moringa leaves
Subjects: Q Science > QD Chemistry
Q Science > QH Natural history > QH426 Genetics
Divisions: Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Pendidikan Kimia
Depositing User: Mr Tatang Saja
Date Deposited: 18 Sep 2019 02:16
Last Modified: 18 Sep 2019 02:16
URI: http://repository.upi.edu/id/eprint/40616

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