Islah Hanifa, - (2022) PENGARUH METODE KRIOKONSENTRASI DAN PASTEURISASI TERHADAP SIFAT FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN YOGHURT TERFORTIFIKASI STROBERI (Fragaria x ananassa). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Kriokonsentrasi merupakan teknologi pangan yang menghasilkan larutan konsentrat melalui proses pembekuan, sedangkan pasteurisasi melalui proses pemanasan. Untuk meningkatkan kualitas yoghurt terfortifikasi stroberi, metode kriokonsentrasi dan pasteurisasi digunakan sebagai metode preparasi fortifikan. Penelitian ini bertujuan untuk membandingkan pengaruh metode preparasi kriokonsentrasi dan pasteurisasi terhadap sifat fisikokimia dan aktivitas antioksidan yoghurt terfortifikasi stroberi. Penelitian diawali dengan menyiapkan fortifikan stroberi menggunakan metode kriokonsentrasi dan pasteurisasi, kemudian difortifikasi ke dalam yoghurt hasil fermentasi susu sapi. Yoghurt tersebut dianalisis sifat fisikokimia dan aktivitas antioksidannya pada yoghurt kontrol dan yoghurt terfortifikasi stroberi kriokonsentrasi dan pasterurisasi masing-masing sebanyak 15 dan 30%. Penelitian ini menghasilkan pH optimum 4,20 pada yoghurt kontrol; 4,08 dan 4,01 pada yoghurt terfortifikasi 15 dan 30% stroberi kriokonsentrasi; 4,10 dan 4,04 pada yoghurt terfortifikasi 15 dan 30% stroberi pasteurisasi. Selain itu, nilai total asam yoghurt kontrol sebesar 0,89; yoghurt terfortifikasi 15 dan 30% stroberi kriokonsentrasi sebesar 1,11 dan 1,22; dan yoghurt terfortifikasi 15 dan 30% stroberi pasteurisasi sebesar 1,09 dan 1,21. Sedangkan, aktivitas antioksidan yoghurt terfortifikasi 15 dan 30% stroberi kriokonsentrasi mencapai 95,94% dan 98,26%; dan yoghurt terfortifikasi 15 dan 30% stroberi pasteurisasi mencapai 95,75% dan 97,78%. Metode kriokonsentrasi dan pasteurisasi meningkatkan aktivitas antioksidan dan memengaruhi sifat fisikokimia yoghurt terfortifikasi stroberi. Kata kunci : antioksidan, fisikokimia, kriokonsentrasi, pasteurisasi, stroberi, yoghurt. Cryoconcentration is a food technology that produces concentrated solutions through a freezing process. Meanwhile, pasteurization through a heating process. To improve the quality of strawberry fortified yogurt, cryoconcentration and pasteurization metode was used as the fortification preparation method. This study aims to compare the effect of cryoconcentration and pasteurization preparation methods on the physicochemical properties and antioxidant activity of strawberry fortified yogurt. The research was started by preparing strawberry fortification using cryoconcentration and pasteurization method, then it was fortified into yogurt fermented cow's milk. Furthermore, analyzing the physicochemical properties and antioxidant activity of control yoghurt and cryoconcentrated and pasteurized strawberry fortified yogurt were 15 and 30%, respectively. This research resulted optimum pH value of 4.20 in control yogurt; 4.08 and 4.01 for 15 and 30% cryoconcentration fortified yogurt; 4.10 and 4.04 in 15 and 30% fortified yogurt pasteurized strawberries, respectively. In addition, the total acid value of the control yogurt was 0.89; fortified yogurt 15 and 30% cryoconcentration strawberries 1.11 and 1.22; and 15 and 30% fortified yogurt and pasteurized strawberries of 1.09 and 1.21. Meanwhile, the antioxidant activity of 15 and 30% cryoconcentration fortified yogurt reached 95.94% and 98.26%; and 15 and 30% fortified yogurt pasteurized strawberries reached 95.75% and 97.78%. The cryoconcentration and the pasteurization method increased the antioxidant activity and affected the physicochemical properties of strawberry fortified yogurt. Keywords: antioxidant, physicochemical, cryoconcentration, pasteurization, strawberry, yoghurt.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | ID SINTA Dosen Pembimbing : FLORENTINA MARIA TITIN SUPRIYANTI : 6682493 |
| Uncontrolled Keywords: | antioksidan, fisikokimia, kriokonsentrasi, pasteurisasi, 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: | Islah Hanifa |
| Date Deposited: | 26 Jan 2023 06:33 |
| Last Modified: | 26 Jan 2023 06:33 |
| URI: | http://repository.upi.edu/id/eprint/86961 |
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