creators_name: DENNY , ZAKARIA
creators_id: 1814051060
type: other
datestamp: 2023-04-13 02:47:24
lastmod: 2023-04-13 02:47:24
metadata_visibility: show
title: PENGARUH LAMA WAKTU PEREBUSAN BIJI LABU KUNING
TERHADAP SIFAT SENSORI DAN AKTIVITAS ANTIOKSIDAN PADA
MINUMAN FERMENTASI YOGHURT
ispublished: submitted
subjects: 630
full_text_status: restricted
abstract: 
The purpose of this study was to determine the effect of boiling pumpkin seeds on
the sensory properties and antioxidant activity of yoghurt. The study was
structured using a 4 × 4 Latin Rectangle Design (RBSL) with a factor of boiling
time of pumpkin seeds as much as 4 treatment levels, 4 minutes (A), 5 minutes
(B), 6 minutes (C), and 7 minutes (D). The data tested for similarity of variance
using the Bartlett test and additional data were tested with the Tuckey test. Data
analysis of variance was carried out to obtain an estimator of the error variance
and determine the effect between treatments. The analysis was continued by
using the Least Significant Difference (LSD) test at the 5% and 1% significance
levels. The results showed that the boiling time of pumpkin seeds did not
significantly affect the sensory properties of the texture with a value of (4.07-
4.15), thick, aroma with a value of (4.07-4.13) yogurt scent, colour with a value of
(3.08-3.19) slightly greenish, taste with a value of (4.05-4.22) sour, overall
acceptance with a value of (3.7-3.95) which is slightly like, and antioxidant
activity of yogurt with a value of (40 .3%-45.3%.). The antioxidant activity of
yogurt with the addition of pumpkin seed extract has a higher value of 45,31%
compared to the antioxidant activity of plain yogurt, which is 28,49%. Based on
these results, the conclusion was that the boiling time of 4, 5, 6, and 7 minutes had
no effect on the sensory properties and antioxidant activity of yogurt with the
addition of pumpkin seed extract.
Keywords: antioxidant activity, sensory properties, pumpkin seeds, and yogurt


Tujuan penelitian adalah mengetahui pengaruh lama waktu perebusan biji labu
kuning terhadap sifat sensori dan aktivitas antioksidan yoghurt. Penelitian
disusun dengan menggunakan Rancangan Bujur Sangkar Latin (RBSL) 4 × 4
dengan faktor lama waktu perebusan biji labu kuning sebanyak 4 taraf perlakuan
yaitu 4 menit (A), 5 menit (B), 6 menit (C), dan 7 menit (D). Data yang
didapatkan diuji kesamaan ragam dengan menggunakan uji Bartlett dan
kemenambahan data diuji dengan uji Tuckey. Data dilakukan analisis ragam
untuk mendapatkan penduga ragam galat dan mengetahui pengaruh antar
perlakuan. Analisis dilanjutkan dengan menggunakan uji Beda Nyata Terkecil
(BNT) pada taraf nyata 5% dan 1%. Hasil penelitian menunjukan bahwa lama
waktu perebusan biji labu kuning tidak berpengaruh nyata terhadap sifat sensori
tekstur dengan nilai (4,07-4,15) yaitu kental, aroma dengan nilai (4,07-4,13) yaitu
khas, warna dengan nilai (3,08-3,19) sedikit kehijauan, rasa dengan nilai (4,05-
4,22) asam, penerimaan keseluruhan dengan nilai (3,7-3,95) yaitu agak suka, dan
aktivitas antioksidan yoghurt dengan nilai (40,3%-45,3%.). Aktivitas antioksidan
yoghurt dengan penambahan sari biji labu kuning memiliki nilai yang lebih tinggi
yaitu 45,31% dibandingkan aktivitas antioksidan yoghurt plain yaitu 28,49%.
Berdasarkan hasil tersebut dapat disimpulkan bahwa lama waktu perebusan 4, 5,
6, dan 7 menit tidak memberikan pengaruh terhadap sifat sensori dan aktivitas
antioksidan yoghurt dengan penambahan sari biji labu kuning.
Kata kunci: Aktivitas antioksidan, biji labu kuning, sifat sensori, dan yoghurt
date: 2023-02-23
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 1814051060
citation:   DENNY , ZAKARIA  (2023) PENGARUH LAMA WAKTU PEREBUSAN BIJI LABU KUNING TERHADAP SIFAT SENSORI DAN AKTIVITAS ANTIOKSIDAN PADA MINUMAN FERMENTASI YOGHURT.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.    (Submitted)  
document_url: http://digilib.unila.ac.id/70675/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/70675/3/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/70675/2/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf