Maya Nur Islamiati, - (2020) PENGARUH JENIS FORTIFIKAN TERHADAP KANDUNGAN MINERAL BESI DAN SENG DALAM YOGHURT. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
ABSTRAK Yoghurt merupakan produk olahan susu yang mengalami fermentasi dan merupakan produk yang mempunyai efek fungsional bagi kesehatan karena mengandung probiotik. Yoghurt merupakan minuman fungsional namun rendah mineral besi dan seng. Penelitian ini bertujuan untuk mengetahui kandungan mineral besi dan seng dalam yoghurt setelah fortifikasi, dan pengaruh penambahan jenis fortifikan terhadap kandungan mineral besi dan seng dalam yoghurt. Fortifikan yang digunakan dalam penelitian yaitu bubuk apel, bubuk kesemek, biji chia dan ekstrak daun zaitun. Penelitian ini merupakan penelitian berbasis studi literatur dengan menggunakan tiga jurnal yang dijadikan rujukan dan model review yang digunakan yaitu narrative review. Analisis yoghurt terfortifikasi dalam penelitian ini yaitu uji kandungan mineral dengan menggunakan metode analisis Atomic Absorption Spectrophotometry (AAS), dan Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES). Hasil kajian menunjukkan kandungan mineral besi dan seng dalam yoghurt terfortifikasi meningkat bila dibandingkan yoghurt kontrol. Pengaruh penambahan jenis fortifikan terhadap kandungan mineral besi dan seng dalam yoghurt susu sapi yaitu penambahan 1% bubuk apel dan kesemek hasilnya meningkat signifikan terhadap kandungan besi (P<0,01) dan seng (P<0,05), sedangkan penambahan 0,1%, 0,2% dan 0,4% ekstrak daun zaitun hasilnya peningkatannya tidak signifikan (P>0,05). Pengaruh penambahan 1%, 2% dan 3% biji chia dalam yoghurt susu kerbau terhadap kandungan mineral besi dan seng hasilnya meningkat secara signifikan (P<0,05). ABSTRACT Yogurt is a fermented milk product and it is a product that has a functional effect on health because it contains probiotics. Yogurt is functional drink but low in iron and zinc content. This study aims to determine the mineral content of iron and zinc in yogurt after fortification, and the effect of adding the type of fortificant to the mineral content of iron and zinc in yogurt. The fortificants used in this study were apple powder, persimmon powder, chia seeds and olive leaf extract. This study is a literature study using three journals that are used as references and the review model used is narrative review.The analysis of fortified yogurt in this study is the analysis of mineral content using Atomic Absorption Spectrophotometry (AAS), and Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES). The results of the study shows that the iron and zinc content in fortified yogurt was increased compared to control yogurt. The effect of adding fortificant types on the mineral content of iron and zinc in cow's milk yogurt, namely the addition of 1% apple and persimmon powder, the results were significantly increased in iron (P <0.01) and zinc (P <0.05) content, while the addition of 0,1%, 0,2% and 0,4% olive extract was not significant (P>0,05). The effect of adding 1%, 2% and 3% chia seeds in buffalo milk yogurt on the mineral content of iron and zinc was significantly increased (P <0.05).
| Item Type: | Thesis (S1) |
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| Additional Information: | No Panggil : S KIM MAY p-2020; NIM : 1604089 |
| Uncontrolled Keywords: | Besi, Fortifikan, Seng , Yoghurt |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | Maya Nur Islamiati |
| Date Deposited: | 17 Sep 2020 07:54 |
| Last Modified: | 17 Sep 2020 07:54 |
| URI: | http://repository.upi.edu/id/eprint/53560 |
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