KARAKTERISTIK FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN YOGHURT TERFORTIFIKASI TANAMAN OBAT DENGAN KANDUNGAN ANTIOKSIDAN TINGGI

Sofia Rahayu, - (2021) KARAKTERISTIK FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN YOGHURT TERFORTIFIKASI TANAMAN OBAT DENGAN KANDUNGAN ANTIOKSIDAN TINGGI. S1 thesis, Universitas Pendidikan Indonesia.

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

Abstract

Yoghurt merupakan produk fermentasi susu yang mengandung nutrisi penting dan memiliki efek fungsional bagi kesehatan. Yoghurt kaya akan probiotik, protein, kalsium, kalium, beberapa vitamin B, namun rendah vitamin C. Sementara itu vitamin C berfungsi sebagai antioksidan, sehingga yoghurt perlu tambahan antioksidan dari sumber lain seperti tanaman obat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan berbagai tanaman obat dengan kandungan antioksidan tinggi terhadap karakteristik fisikokimia dan aktivitas antioksidan yoghurt. Tanaman obat yang digunakan meliputi jahe, ginseng merah, dan daun zaitun. Penelitian ini berbasis studi literatur, dengan model narrative review. Studi dilakukan dengan membandingkan data dari beberapa jurnal rujukan yang diperoleh dari pencarian internet dengan kata kunci “physicochemical and antioxidant activity of yoghurt”. Jurnal yang digunakan terdiri dari tiga buah jurnal sebagai rujukan utama. Hasil penelitian menunjukkan bahwa yoghurt yang ditambahkan berbagai tanaman obat dengan kandungan antioksidan tinggi dapat mempengaruhi karakteristik fisikokimia yaitu meningkatkan kadar abu, total padatan, total asam tertitrasi, viskositas, warna kemerahan, dan kekuningan; serta menurunkan kadar lemak, sineresis, dan kecerahan yoghurt. Fortifikan tanaman obat dengan kandungan antioksidan tinggi dapat meningkatkan aktivitas antioksidan yoghurt secara signifikan. Yoghurt terfortifikasi ekstrak ginseng merah memiliki aktivitas antioksidan lebih tinggi dari yoghurt terfortifikasi bubuk jahe dan ekstrak daun zaitun. Yogurt is a fermented milk product that contains essential nutrients and has functional effects on health. Yogurt is rich in probiotics, protein, calcium, potassium, some B vitamins, but low in vitamin C. Meanwhile, vitamin C has a functions as an antioxidant, so yogurt needs additional antioxidants from other sources such as medicinal plants. This study aims to determine the effect of the addition of various medicinal plants with high antioxidant content on the physicochemical characteristics and antioxidant activity of yogurt. Medicinal plants used include ginger, red ginseng, and olive leaf. This research is based on literature study, with a narrative review model. The study was carried out by comparing data from several reference journals obtained from internet searches with the keywords "physicochemical and antioxidant activity of yogurt". The journal used consists of three journals as the main reference. The results showed that the addition various medicinal plants with high antioxidant content to yogurt could affect the physicochemical characteristics, such as increased ash content, total solids, total titratable acidity, viscosity, redness, and yellowness color; but decreased fat content, syneresis, and yogurt brightness. Medicinal plant fortificant with high antioxidant content can significantly increase the antioxidant activity of yogurt. Fortified yogurt with red ginseng extract has higher antioxidant activity than fortified yogurt with ginger powder and olive leaf extract.

Item Type: Thesis (S1)
Uncontrolled Keywords: antioksidan, karakteristik fisikokimia, tanaman obat, 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: Sofia Rahayu
Date Deposited: 24 Aug 2021 09:24
Last Modified: 24 Aug 2021 09:24
URI: http://repository.upi.edu/id/eprint/64154

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