Syahra , Gezita Welly (2024) KARAKTERISTIK SIFAT FISIK-KIMIA DAN SENSORI YOGHURT DENGAN PENAMBAHAN TEPUNG JAGUNG (Zea mays L.). FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstract
Tepung jagung (Zea mays L.) dapat dimanfaatkan sebagai bahan penstabil dalam olahan pangan karena memiliki kandungan pati dengan proporsi amilosa sebesar 25-30% dan amilopektin 70-75%. Kandungan pati tersebut dapat dimanfaatkan sebagai bahan penstabil salah satunya pada yoghurt. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung jagung sebagai bahan penstabil sehingga menghasilkan sifat fisik, kimia dan sensori terbaik. Penelitian dilakukan dengan Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor yang terdiri dari 6 taraf yaitu konsentrasi penambahan tepung jagung sebesar 0%, 2%, 4%, 6%, 8%,10% dan 4 kali ulangan. Penentuan terbaik ditentukan menggunakan metode De Garmo. Penambahan tepung jagung dalam yoghurt berpengaruh terhadap warna, aroma, tekstur, rasa, penerimaan keseluruhan, total mikroba (TPC), sineresis, nilai pH, dan total padatan terlarut. Berdasarkan uji sensori penambahan tepung jagung sebesar 4% merupakan perlakuan terbaik dengan skor untuk warna 3,22 (putih kekuningan), aroma 3,19 (agak khas jagung), tekstur 3,47 (agak kental), rasa 3,62 (agak suka), penerimaan keseluruhan 3,76 (agak suka), total mikroba 9,00 Log cfu/mL, sineresis 42,93, nilai pH 3,97, dan total padatan terlarut 9,50Brix. Yoghurt dengan penambahan tepung jagung ini mengandung kadar protein 4,66% dan kadar lemak 4,80%. Kata kunci: Yoghurt, bakteri asam laktat, tepung jagung, penstabil, uji sensori Corn flour (Zea mays L.) can be used as a stabilizer in food preparations because it contains starch with a proportion of amylose of 25-30% and amylopectin of 70- 75%. The starch content can be used as a stabilizer, one of which is in yoghurt. The aim of this research is to determine the effect of adding corn flour as a stabilizer to produce the best physical, chemical and sensory properties. The research was carried out using a Complete Randomized Block Design (RAKL) with one factor consisting of 6 levels, namely the concentration of corn flour addition of 0%, 2%, 4%, 6%, 8%, 10% and 4 repetitions. The best determination is determined using the De Garmo method. The addition of corn flour to yoghurt affects color, aroma, texture, taste, overall acceptability, total microbial (TPC), syneresis, pH value, and total dissolved solids. Based on the sensory test, the addition of 4% corn flour was the best treatment with a score for color 3.22 (yellowish white), aroma 3.19 (somewhat typical of corn), texture 3.47 (somewhat thick), taste 3.62 (somewhat like ), overall acceptability 3.76 (rather like), total microbes 9.00 Log cfu/mL, syneresis 42.93, pH value 3.97, and total dissolved solids 9.50Brix. Yogurt with the addition of corn flour contains a protein content of 4.66% and a fat content of 4.80%. Key words: Yoghurt, lactic acid bacteria, corn flour, stabilizer, sensory test
| Item Type: | Other |
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| Subjects: | ?? 630 ?? |
| Divisions: | Fakultas Pertanian > Prodi Teknologi Hasil Pertanian |
| Depositing User: | UPT . Siswanti |
| Date Deposited: | 06 Mar 2025 04:20 |
| Last Modified: | 06 Mar 2025 04:20 |
| URI: | http://digilib.unila.ac.id/id/eprint/85557 |
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