Total Bakteri Asam Laktat, Kadar Asam Laktat, dan Warna Yogurt Drink dengan Penambahan Ekstrak Bit (Beta Vulgaris L.)

Pasca, Fransisca Pramiarti; Nurwantoro, Nurwantoro; Pramono, Yoyok Budi

doi:10.17728/jatp.215

Cited by 12 publications

(12 citation statements)

References 2 publications

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“…However, the addition of the spice flavor variant did not affect the pH value of the resulting yogurt drink product. This is also confirmed by the research conducted by Kumalasari et al (2013).…”

Section: Results and Discussion Ph Valuesupporting

confidence: 84%

“…Thus, consumers did not feel bored and could increase their daily yogurt consumption (Pertiwi et al, 2022). Research conducted by Kumalasari et al (2013) and Jannah et al (2014), also led the development of a yogurt drink with flavors of starfruit extract and longan extract. However, no research and commercial product has combined yogurt drinks with various spices and flavors, such as ginger, lemongrass and galangal.…”

Section: Introductionmentioning

confidence: 99%

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The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract

Latifasari

Naufalin²,

Supriyanti

et al. 2023

AgriHealth:J.Agr-food.Nutr.Pblchealth

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Yogurt is a popular functional drink that can be flavored and enhanced with a variety of spice extracts. Variants of flavors with a combination of spice extracts increase their uniqueness and practical value because of their bioactive components. However, it is necessary to study the physicochemical characteristics and sensory acceptance after adding the flavor variants of the spice extract combinations produced. This study aimed to determine the physicochemical and sensory attributes of the small and medium enterprise of Sehati yogurt drink, which added the flavor combination of ginger, lemongrass and galangal spice extracts in the kunir asem, wedang uwuh and wedang telang flavor variants. The variations were 5% v/v kunir asem, 5% v/v wedang uwuh and wedang telang 5% v/v and 0% for the control used a completely randomized design (CRD) with five replications. Based on the results, the Sehati yogurt drink with 5% kunir asem flavor variant had the highest viscosity, fat content and carbohydrates with 53.4 cP; 3.15%; and 14.61% respectively. The wedang uwuh flavor variant had the most elevated moisture and ash content with 0.3% and 81.27% respectively while the wedang telang flavor variant had the highest protein content value of 1.74%. Moreover, the highest score in terms of taste (sour), aroma, color, thickness and level of preference (sensory attributes) was the wedang telang flavor variant. This research will contribute to further developing functional drinks combined with traditional spices.

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Section: Results and Discussion Ph Valuesupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract

Latifasari

Naufalin²,

Supriyanti

et al. 2023

AgriHealth:J.Agr-food.Nutr.Pblchealth

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“…Produk sinbiotik memiliki keuntungan yaitu membantu bakteri probiotik untuk meningkatkan daya tahan hidupnya dengan memanfaatkan substrat yang ada pada prebiotik, sehingga dapat meningkatkan manfaat probiotik jika dikonsumsi (Ruslian & Arumsari, 2021). Susu fermentasi dengan penambahan umbi bit dan ubi jalar kuning yang dihasilkan pada penelitian ini memiliki jumlah BAL yang lebih tinggi jika dibandingkan dengan penelitian sebelumnya yaitu susu fermentasi dengan penambahan umbi bit 4% dihasilkan jumlah BAL sebesar 1,7 x 10 8 CFU/mL (Pramiarti et al, 2016) sedangkan susu fermentasi dengan penambahan ubi jalar kuning 10% dihasilkan jumlah BAL 8,63x10 7 CFU/mL (Retnati et al, 2009)…”

Section: Hasil Dan Pembahasanunclassified

Formulation Fermented Milk with Prebiotics from Beetroot (Beta vulgaris L.) and Yellow Sweet Potato (Ipomoea batatas L.) for Improvement Viability lactic acid bacteria

Zaddana

Sulistiyono²,

Utami³

et al. 2022

J. Sains Nat.

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Fermented milk is milk that is fermented by lactic acid bacteria (LAB). LAB can improve the immune system in the human body. The amount of LAB can be increased by the addition of prebiotics. Prebiotics can be found in various natural food sources, including beetroot and yellow sweet potato. This study aimed to determine the effect of adding beetroot and yellow sweet potato prebiotics to the amount of LAB in fermented milk. The research design was experimental using Completely Randomized Design (CRD). There were 6 Formulas which was F1 (0% beetroot: 0% yellow sweet potato); F2(10% beetroot:0% yellow sweet potato); F3(0% beetroot:10% yellow sweet potato); F4(5% beetroot: 5% yellow sweet potato); F5 (6% beetroot:4% yellow sweet potato); F6 (4% beetroot:6% yellow sweet potato). Analysis of the amount of LAB of fermented milk using the TPC method. Proximate analysis using SNI and AOAC methods. The analysis of fermented milk selected from the results of the number of LAB and the hedonic test was F6. The results of the study showed that number of LAB 8 x 108 CFU/mL; pH 3,984; water content 81,46%; 0,61% ash content; protein content 2,36%; fat content 3,48%; carbohydrate content 12,09%; Pb contamination 0,01 mg/kg; Hg contamination <0,005 mg/kg; negative Coliform and Salmonella bacteria contamination; and organoleptically preferred by the panelists. In conclusion, fermented milk F6 with the addition of 4% beetroot and 6% yellow sweet potato can increase the amount of LAB.Keywords: fermented milk; lactic acid bacteria; prebiotics; beetroot; yellow sweet potato ABSTRAKFormulasi Susu Fermentasi dengan Prebiotik dari umbi Bit (Beta vulgaris L.) dan Ubi Jalar Kuning (Ipomoea batatas L.) untuk Peningkatan Viabilitas Bakteri Asam Laktat Susu fermentasi merupakan susu yang difermentasikan oleh bakteri asam laktat (BAL). Dalam jumlah yang cukup BAL dapat meningkatkan sistem kekebalan imun pada tubuh manusia. Jumlah BAL dapat meningkat dengan penambahan prebiotik. Prebiotik dapat ditemukan dalam berbagai sumber pangan di alam, salah satunya yaitu umbi bit dan ubi jalar kuning. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan prebiotik umbi bit dan ubi jalar kuning terhadap jumlah BAL pada susu fermentasi. Desain penelitian, yaitu eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL). Terdapat 6 Formula yaitu F1 (0% umbi bit: 0% ubi jalar kuning); F2(10% umbi bit:0% ubi jalar kuning); F3(0% umbi bit:10% ubi jalar kuning); F4(5% umbi bit: 5% ubi jalar kuning); F5 (6% umbi bit:4% ubi jalar kuning); F6 (4% umbi bit:6% ubi jalar kuning). Analisis jumlah BAL susu fermentasi menggunakan metode TPC. Analisis proksimat menggunakan metode SNI dan AOAC. Analisis susu fermentasi terpilih dari hasil jumlah BAL dan hasil uji hedonik adalah F6 (umbi bit 4% dan ubi jalar kuning 6%). Hasil penelitian yaitu jumlah BAL 8 x 108 CFU/mL; nilai pH 3,984; kadar air 81,46%; kadar abu 0,61%; kadar protein 2,36%; kadar lemak 3,48%; kadar karbohidrat 12,09%; kadar cemaran Pb 0,01 mg/kg; kadar cemaran Hg <0,005 mg/kg; negatif cemaran bakteri Coliform dan Salmonella; dan secara organoleptik disukai oleh panelis. Kesimpulan, susu fermentasi dengan penambahan umbi bit 4% dan ubi jalar kuning 6% dapat meningkatkan jumlah BAL.Kata kunci: susu fermentasi, bakteri asam laktat, prebiotik, umbi bit, ubi jalar kuning

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“…Produksi asam laktat yang berlebih menyebabkan penurunan penerimaan panelis terhadap produk. Hal ini sesuai dengan pernyataan Kumalasari et al, (2013) yang menyatakan bahwa adanya peningkatan nilai keasaman produk susu fermentasi yang dihasilkan dari produksi asam laktat karena adanya proses fermentasi produk susu dapat mempengaruhi tingkat penerimaan konsumen terhadap produk fermentasi susu tersebut.…”

Section: Rasaunclassified

Optimasi Persentase Penggunaan Tepung Ubi Jalar Ungu (Ipomoea batatas L. Poir) pada Yoghurt Berdasarkan Parameter Aktivitas Antioksidan, Derajat Keasaman, Viskositas dan Mutu Hedonik

2019

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Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ubi jalar ungu terhadap aktivitas antioksidan, derajat keasaman, viskositas dan mutu hedonik pada yoghurt. Pembuatan yoghurt dengan penambahan tepung ubi jalar ungu (T0: 0 %; T1: 1 %; T2: 2 %; T3: 3 %). Desain penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Data derajat keasaman dan viskositas diolah menggunakan metode Analysis of Varian (ANOVA), serta parameter aktivitas antioksidan dianalisis secara deskriptif. Data mutu hedonik dengan parameter warna,tekstur, rasa dan overall dianalisis dengan metode Kruskal Wallis Test dan uji lanjut Mann Whitney U Test. Hasil uji aktivitas antioksidan dan viskositas mengalami peningkatan seiring dengan peningkatan konsentrasi tepung ubi jalar ungu 4,26 % - 20,61 %. Hasil analisis statistik pada derajat keasaman tidak menunjukkan adanya perbedaan nyata pH 4,3 - 4,4. Analisis statistik uji viskositas menunjukkan perbedaan nyata antara semua perlakuan dengan nilai viskositas 240 cP – 4180 cP. Penambahan tepung ubi jalar ungu pada yoghurt memberikan perbedaan nyata pada warna antara T0 dan T1 dengan T2 dan T3 dan tekstur antara T0 dengan T1, T2, dan T3. Tetapi tidak memberikan perbedaan nyata (P>0,05) pada rasa dan kesukaan secara keseluruhan. Perlakuan terbaik adalah pada produk yoghurt T3 dengan penambahan tepung ubi jalar ungu sebanyak 3%.

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Total Bakteri Asam Laktat, Kadar Asam Laktat, dan Warna Yogurt Drink dengan Penambahan Ekstrak Bit (Beta Vulgaris L.)

Cited by 12 publications

References 2 publications

The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract

The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract

Formulation Fermented Milk with Prebiotics from Beetroot (Beta vulgaris L.) and Yellow Sweet Potato (Ipomoea batatas L.) for Improvement Viability lactic acid bacteria

Optimasi Persentase Penggunaan Tepung Ubi Jalar Ungu (Ipomoea batatas L. Poir) pada Yoghurt Berdasarkan Parameter Aktivitas Antioksidan, Derajat Keasaman, Viskositas dan Mutu Hedonik

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