ANALISIS AKTIVITAS ANTIOKSIDAN DAN SIFAT FISIKOKIMIA YOGHURT TERFORTIFIKASI STROBERI (Fragaria x ananassa) DENGAN METODE PREPARASI BERBEDA

Dida Roslina, - (2021) ANALISIS AKTIVITAS ANTIOKSIDAN DAN SIFAT FISIKOKIMIA YOGHURT TERFORTIFIKASI STROBERI (Fragaria x ananassa) DENGAN METODE PREPARASI BERBEDA. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Yoghurt merupakan produk fermentasi susu yang memiliki kandungan nutrisi tinggi, baik untuk kesehatan. Namun demikian, kandungan antioksidan yoghurt rendah, sehingga perlu dilakukan fortifikasi menggunakan sumber antioksidan, seperti buah stroberi. Penelitian ini bertujuan untuk menganalisis aktivitas antioksidan, sifat fisikokimia dan uji organoleptik yoghurt terfortifikasi stroberi dengan menggunakan metode preparasi berbeda. Penelitian berbasis studi literatur dengan menggunakan model narrative review yang diawali oleh pencarian jurnal rujukan melalui google scholar menggunakan keyword : “Antioxidant activity and physicochemical properties of yogurt with strawberry pulp”, terdapat 17 jurnal, kemudian diseleksi kelayakan dan kelengkapan jurnal sehingga didapat 2 jurnal internasional sebagai rujukan penelitian. Metode preparasi stroberi yang digunakan yaitu metode kriokonsentrasi dan pasteurisasi. Konsentrasi bubur stroberi yang ditambahkan pada metode pertama 15 dan 30%, sedangkan metode kedua 8, 12 dan 16%. Hasil analisis menunjukkan bahwa fortifikan stroberi dengan metode preparasi kriokonsentrasi menghasilkan peningkatan aktivitas antioksidan yoghurt sebesar 30,6% lebih tinggi dibandingkan metode preparasi pasteurisasi yaitu 25,4%. Data pengukuran sifat fisikokimia meliputi nilai pH, asam tertitrasi, warna dan viskositas mengalami perubahan. Berdasarkan uji organoleptik oleh 20 orang panelis tidak terlatih, yoghurt 30% bubur stroberi dengan metode preparasi kriokonsentrasi lebih disukai warna dan teksturnya, sedangkan yoghurt 30% bubur stroberi dengan metode preparasi pasteurisasi lebih disukai aroma dan rasanya. Yoghurt is a fermented milk product that has high nutritional content, good for health. However, the antioxidant content of yogurt is low so it is necessary to fortify using antioxidant sources, such as strawberries. This study aims to analyze the antioxidant activity, physicochemical properties and organoleptic test of strawberry fortified yogurt using different preparation methods. Literature-based research using a narrative review model, which was initiated by searching for reference journals through Google Scholar using the keyword: "Antioxidant activity and physicochemical properties of yogurt with strawberry pulp", there were 17 journals, then the feasibility and completeness of the journals were selected so that 2 international journals were obtained as research reference. Strawberry preparation methods used are cryoconcentration and pasteurization methods. The concentration of strawberry pulp added in the first method was 15 and 30%, while the second method was 8, 12 and 16%. The results of the analysis showed that the fortification of strawberries with the cryoconcentration preparation method resulted in an increase in the antioxidant activity of yogurt by 30.6% higher than the pasteurization preparation method, which was 25.4%. The measurement data of physicochemical properties including pH value, titrated acid, color and viscosity changed. Based on the organoleptic test by 20 untrained panelists, 30% strawberry porridge yogurt with cryoconcentration preparation method preferred color and texture, while 30% strawberry pulp yogurt with pasteurization preparation method preferred aroma and taste.

Item Type: Thesis (S1)
Uncontrolled Keywords: antioksidan, kriokonsentrasi, pasteurisasi, fisikokimia, stroberi, 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: Dida Roslina
Date Deposited: 23 Aug 2021 04:43
Last Modified: 23 Aug 2021 04:43
URI: http://repository.upi.edu/id/eprint/63979

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