Pengaruh Penambahan Sari Buah Pisang Ambon (Musa paradisiaca) sebagai Perisa Alami terhadap Warna, Total Padatan Terlarut dan Sifat Organoleptik Yogurt

Abstract

The purpose of this study was to obtain data on the effect of additional natural Ambon banana fruit juice toward the color, total solution solids and organoleptic properties (color and viscocity) of yogurt. The experimental design used was a non factorial randomized block design with the addition of levels of natural Ambon banana fruit juice (0%, 2%, 4% and 6%) with blocks of 3 times. Data for color and total dissolved solids of yogurt if there was a significant effect (P <0.05) due to the level of fruit juice addition, then further tested with the Duncan test. The organoleptic test used the Kruskal-Wallis non-parametric test, if there was a significant effect, the Man Whitney continued test was carried out. Panelists as many as 30 people are classified as somewhat trained, consisting of students from several universities in Purwokerto. The results showed that the addition of Ambon banana juice as much as 0, 2, 4 and 6% had no significant effect on the physical properties of color (L * a * b *) and the total dissolved solids of yogurt. However, when viewed from the mean value, the increase in the addition of Ambon banana juice will reduce the brightness of the yogurt, the color from green to less and to red, and the color increasingly towards yellow, the total solid also increased. The results of the organoleptic analysis test on color showed a significant effect between T0 treatment (without the addition of Ambon banana juice) with T1, T2 and T3, but between the addition of Ambon banana juice 2, 4, and 6% there was no significant effect (P>0.05). The effect of the addition of banana juice treatment did not have a significant effect on the organoleptic test for viscosity of yogurt.

Improvement of sensory characteristics of Barangan banana (Musa acuminata Linn.) slices as a stirred yogurt topping

“…From Figure 2, panelist preferred stirred yogurt topped with bananas which were soaked in ascorbic acid up to 2% even the value is slightly different with the 3% treatment. A similar result was also shown by previous research on the addition of Ambon banana (Musa paradisiaca) extract in the yogurt production [19]. This suggests that the browning reaction still occurs during banana processing, where the browning enzymes can still interact with the substrate in the form of amino acids tyrosine and phenolic components so that they can be oxidized and cause an increasingly concentrated banana color change [20].…”

The Fruitghurt Formulations are Combination of Red Guava and Pineapple Juice by using the Encapsulation Method, as an Alternative Source of Vitamin C

“…To prepare a series of standard vitamin C solutions, 1.0, 2.0, 3.0, 4.0, and 5.0 ml of intermediate solution of vitamin C is taken. Total Dissolved Solids (Zulaikhah and Fitria, 2020) Total dissolved solids of fruitghurt were measured with a hand-held refractometer (Master Refractometer ATAGO, Tokyo Japan) at 25 °C and calibrated using distilled water. As much as 1-2 drops of sample are placed on the prism of the refractometer, then the results can be read immediately.…”