Syifa Salsabila, - (2022) Aktivitas Antioksidan dan Sifat Fisikokimia Yoghurt Susu Kedelai Terfortifikasi Ekstrak Daging dan Buah Jeruk Bali (Citrus grandis). S1 thesis, Universitas Pendidikan Indonesia.
![[img]](http://repository.upi.edu/style/images/fileicons/text.png) |
Text
S_KIM_1807150_Title.pdf Download (469kB) |
|
Text
S_KIM_1807150_Chapter 1.pdf Download (228kB) |
|
Text
S_KIM_1807150_Chapter 2.pdf Restricted to Staf Perpustakaan Download (317kB) | Request a copy |
|
Text
S_KIM_1807150_Chapter 3.pdf Download (422kB) |
|
Text
S_KIM_1807150_Chapter 4.pdf Restricted to Staf Perpustakaan Download (379kB) | Request a copy |
|
Text
S_KIM_1807150_Chapter 5.pdf Download (105kB) |
|
Text
S_KIM_1807150_Appendix.pdf Restricted to Staf Perpustakaan Download (612kB) | Request a copy |
Abstract
Yoghurt susu kedelai minuman fungsional yang tinggi akan protein. Buah jeruk bali diketahui kaya akan antioksidan, tetapi kurang akan pemanfaatannya sebagai bahan pangan. Penelitian ini bertujuan untuk mengetahui nilai aktivitas antioksidan, sifat fisikokimia, dan keberterimaan organoleptik produk yoghurt susu kedelai terfortifikasi ekstrak daging dan kulit buah jeruk bali. Metode yang dilakukan meliputi pembuatan ekstrak air daging atau kulit buah jeruk bali, produksi yoghurt susu kedelai kontrol dan yoghurt susu kedelai dengan penambahan ekstrak daging atau kulit buah jeruk bali rasio 30% (D1 dan K1); 20% (D2 dan K2); 10% (D3 dan K3). Analisis fisikokimia terdiri dari uji pH, %total bakteri asam laktat, kadar protein, dan uji fitokimia. Aktivitas antioksidan menggunakan metode DPPH; serta uji organoleptik. Yoghurt susu kedelai berwarna putih, dengan kadar protein 18,47%. Hasil fisikokimia, pH yoghurt susu kedelai kontrol 4,2; D1 – D3 4,2 – 4,5; K1 – K3 4,5 – 4,6. Total bakteri asam laktat kontrol 1%; D1 – D3 0,74% – 0,58%; K1 – K3 0,50% – 0,46%. Semakin tinggi nilai pH menurunkan total bakteri asam laktat, disebabkan bakteri asam laktat lebih mudah mencerna laktosa. Berdasarkan uji fitokimia, produk yoghurt susu kedelai terfortifikasi mengandung senyawa flavonoid dan tanin. Aktivitas antioksidan produk yoghurt setelah fortifikasi tertinggi D1 90,84% dan K1 90,47%, disebabkan banyaknya senyawa antioksidan pada daging buah jeruk bali yaitu flavonoid, tanin, dan vitamin C. Produk yoghurt terfortifikasi dengan sifat sensori terbaik yaitu D1 dengan rata-rata kesukaan tertinggi. Yoghurt susu kedelai terbaik yaitu D1 dengan nilai pH 4,4; total bakteri asam laktat 0,74%, dan aktivitas antioksidan 90,84%. Soy milk yoghurt is a functional drink that is high in protein. Grapefruit is known to be rich in antioxidants, but it is not used as a food ingredient. This study aims to determine the value of antioxidant activity, physicochemical properties, and organoleptic acceptability of soy milk yoghurt products fortified with extracts of grapefruit flesh and rind. The methods used include the manufacture of water extract of grapefruit flesh or skin, production of control soy milk yoghurt and soy milk yoghurt with the addition of extract of grapefruit flesh and/or skin in a ratio of 30% (D1 and K1); 20% (D2 and K2); 10% (D3 and K3). Physicochemical analysis consisted of pH test, % total lactic acid bacteria, protein content, and phytochemical test. Antioxidant activity using the DPPH method; and organoleptic tests. Soy milk yoghurt is pale white, with 18.47% protein content. Physicochemical results, the pH of the control soy milk yoghurt product was 4.2; D1 – D3 4.2 – 4.5; K1 – K3 4.5 – 4.6. Total control lactic acid bacteria 1%; D1 – D3 0.74% – 0.58%; K1 – K3 0.50% – 0.46%. The higher the pH value, the lower the total lactic acid bacteria, because lactic acid bacteria digest lactose more easily. Based on phytochemical tests, fortified soy milk yoghurt products contain flavonoid compounds and tannins. The highest antioxidant activity of yoghurt products after fortification was D1 90.84% and K1 90.47%, due to the large number of antioxidant compounds in grapefruit flesh, namely flavonoids, tannins, and vitamin C. Fortified yoghurt products with the best sensory properties were D1 with an average highest favorite. The best soy milk yoghurt is D1 with a pH value of 4.4; total lactic acid bacteria 0.74%, and 90.84% antioxidant activity.
| Item Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | antioksidan, yoghurt, fisikokimia, jeruk bali, susu kedelai. |
| 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: | Syifa Salsabila |
| Date Deposited: | 16 Sep 2022 03:33 |
| Last Modified: | 16 Sep 2022 03:33 |
| URI: | http://repository.upi.edu/id/eprint/81264 |
Actions (login required)
 |
View Item |