PRODUKSI DAN UJI ORGANOLEPTIK YOGHURT DENGAN PENAMBAHAN MINYAK BUAH ALPUKAT (Persea americana Mill.)

Siti Robiah, - (2020) PRODUKSI DAN UJI ORGANOLEPTIK YOGHURT DENGAN PENAMBAHAN MINYAK BUAH ALPUKAT (Persea americana Mill.). S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

ABSTRAK Minyak buah alpukat (Persea americana Mill.) mengandung asam lemak tak jenuh tunggal yaitu omega-9 dan asam palmitoleat serta asam lemak tak jenuh ganda yaitu omega-6. Asam lemak tak jenuh memiliki efek menguntungkan bagi kesehatan yaitu pada risiko sistem kardiovaskular dengan mencegah modifikasi oksidatif LDL-C, mengurangi serapan makrofag plasma LDL teroksidasi serta efek anti hipertensi sederhana dan dapat meningkatkan sensitivitas inulin. Tujuan dari penelitian ini adalah untuk mendapatkan yogurt dengan penambahan minyak buah alpukat yang disukai oleh konsumen. Metode yang digunakan pada penelitian ini meliputi produksi yoghurt tanpa penambahan minyak buah alpukat (yoghurt kontrol) dan yoghurt dengan penambahan minyak buah alpukat dengan 3 variasi yaitu 2%, 5% dan 8%. Analisis yoghurt yang dilakukan yaitu uji organoleptik dengan parameter yang diamati yaitu warna, aroma, rasa, tekstur dan penerimaan keseluruhan atau paling disukai. Hasil penelitian diperoleh satu yoghurt kontrol dengan karakteristik berwarna kuning dengan penampakan cairan kental sedikit padat, berbau khas, rasa asam dan konsistensi homogen serta memiliki pH 4,13., tiga varian yoghurt dengan jumlah penambahan minyak buah alpukat berturut-turut sebanyak 2%, 5% dan 8%. Hasil uji organoleptik yoghurt penambahan minyak buah alpukat 2% adalah produk yang paling disukai panelis dalam atribut warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Kata Kunci: Asam Lemak Tak Jenuh, Minyak Buah Alpukat, Uji Organoleptik, Yoghurt ABSTRACT Avocado oil (Persea americana Mill.) contains monounsaturated fatty acids, omega-9 and palmitoleic acid and polyunsaturated fatty acids, omega-6. Unsaturated fatty acids have a beneficial effect on health, that is on the risk of the cardiovascular system by preventing oxidative modification of LDL-C, reducing the absorption of oxidized LDL plasma macrophages as well as the anti-hypertensive effects and can increase inulin sensitivity. The purpose of this research is to get yogurt with the addition of avocado oil which is preferred by consumers. The method used in this study includes the production of yogurt without the addition of avocado oil (control yogurt) and yogurt with the addition of avocado oil with 3 variations, namely 2%, 5% and 8%. The yogurt analysis performed was an organoleptic test with observed parameters namely color, flavour, taste, texture and overall acceptance or most preferred. The results of the study showed that one yogurt control with yellow characteristics with viscous appearance of slightly dense liquid, distinctive odor, sour taste and homogeneous consistency and has a pH of 4.13, and 3 variants of yogurt with the addition of avocado oil in a row of 2%, 5% and 8%, respectively. The organoleptic test results of yogurt with the addition avocado oil 2% is the panelist's most preferred product in terms of color, flavour, texture, taste and overall acceptance. Keywords: Unsaturated Fatty Acid, Avocado Oil, Organoleptic Test, Yoghurt

Item Type: Thesis (S1)
Additional Information: No Panggil : S KIM SIT p-2020; NIM :1602296
Uncontrolled Keywords: Unsaturated Fatty Acid, Avocado Oil, Organoleptic Test, Yoghurt
Subjects: L Education > L Education (General)
Q Science > QD Chemistry
Divisions: Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan)
Depositing User: Siti Robiah
Date Deposited: 01 Sep 2020 04:45
Last Modified: 01 Sep 2020 04:45
URI: http://repository.upi.edu/id/eprint/51770

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