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KAJIAN KARAKTERISTIK FISIKO KIMIA DAN SENSORI YOGHURT DENGAN PENAMBAHAN EKSTRAK UBI JALAR (Ipomea batatas L.

) Fawzan Sigma Aurum Ir. MAM. Andriani, MS.2 dan Lia Umi Khasanah ST, MT3
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THE CHARACTERISTIC STUDY IN PHYSIC, CHEMICAL, AND ORGANOLEPTIC OF YOGHURT WITH SWEET POTATO EXTRACT (Ipomoea batatas L) Fawzan Sigma Aurum1 Ir. MAM. Andriani, MS.2 dan Lia Umi Khasanah, ST, MT3 ABSTRACT The aim of this research is to determine the influence of several varieties sweet potato extract to the physicals characteristics i.e viscosities, pH, density. And chemical properties i.e lactic acid, protein, fat and reducing sugar, in yoghurt with white, orange and purple sweet potato extract by the end of fermentation (15h). Yoghurt producing method conducted by adding all variants of sweet potato extract, and plain yoghurt as the control. Bacteria starter are Lactobacillus bulgaricus FNCC 0041 and Streptococcus thermophilus FNCC 0040. Production steps i.e: fresh milk, skim milk (5% b/v), and sweet potato extract (10% v/v) is pasteurized. Aseptically Lactobacillus bulgaricus and Streptococcus thermophilus is inocullated, with the number of comparisan 1:1. Analysis results shows for control yoghurt value for each parameter is protein of 3,19%, fat of 3,136%, lactic acid of 1,236%, reducing sugar rate of 1,39%, viscosity of 11,144, density of 1,027 gr/cm3, and pH of 4,3. White yoghurt value for protein rate of 1,23%, fat of 3,192%, lactic acid of 0,93%, reducing sugar rate of 5,06%, viscosity of 10,522, density of 1,036 gr/cm3, and pH of 4,2. Orange yoghurt value for protein rate equal to 1,113%, fat of 3,276%, viscosity of 4,276, density of 1,0376 gr/cm3, and pH of 3,9. Purple Yoghurt protein rate value equal to 1,29%, fat of 3,1%, lactic acid of 0,663%, reducing sugar rate of 3,53%, viscosity of 4,703, density of 1,0382 gr/cm3, and pH of 3,8. Organoleptic test as a whole panelists prefer control yoghurt. keyword : physic, chemistry, organoleptical, sweet potato 1.Student of Agriculture Product Technology, Agriculture Faculty, Sebelas Maret Univertsity, NIM : H0604024 2.Main Guidance Lecturer 3.Co Guidance Lecturer

INTI SARI Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak ubi jalar dengan berbagai varietas terhadap sifat fisik yaitu viskositas, pH, berat jenis dan sifat kimia yaitu jumlah asam laktat, protein, lemak, dan gula reduksi, dalam yoghurt dengan penambahan ekstrak ubi jalar putih, orange, dan ungu pada akhir fermentasi (jam ke 15). Metode pembuatan yoghurt dilakukan dengan menggunakan perlakuan penambahan ekstrak ubi jalar putih, orange, dan ungu. Starter yang digunakan adalah Lactobacillus bulgaricus FNCC 0041 dan Streptococcus thermophilus FNCC 0040. Tahap-tahap pembuatan yoghurt yaitu Susu segar, susu skim (5% b/v), dan ekstrak ubi jalar (10% v/v) dipanaskan (pasteurisasi) kemudian didinginkan. Selanjutnya, diinokulasi dengan perbandingan 1:1. Hasil analisa menunjukkan untuk yoghurt kontrol mempunyai nilai untuk masing-masing parameter adalah protein 3,19%, lemak 3,136%, asam laktat 1,236%, kadar gula reduksi 1,39%, viskositas 11,144, berat jenis 1,027 gr/cm3, dan pH 4,3. Yoghurt putih memiliki nilai untuk kadar protein 1,23%, lemak 3,192%, asam laktat 0,93%, kadar gula reduksi 5,06%, viskositas 10,522, berat jenis 1,036 gr/cm3, dan pH 4,2. Yoghurt orange memiliki nilai untuk kadar protein sebesar 1,113%, lemak 3,276%, viskositas 4,276, berat jenis 1,0376 gr/cm3, dan pH 3,9. Yoghurt ungu memiliki nilai kadar protein sebesar 1,29%, lemak 3,1%, asam laktat 0,663%, kadar gula reduksi 3,53%, viskositas 4,703, berat jenis 1,0382 gr/cm3, dan pH 3,8. Uji sensori secara keseluruhan panelis lebih menyukai yoghurt kontrol. Kata kunci : fisiko kimia, sensoris, yoghurt, ubi jalar 1. Mahasiswa Jurusan/Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sebelas Maret Surakarta dengan NIM H0604024 2. Dosen Pembimbing Utama 3. Dosen Pembimbing Pendamping