Pengaruh Variasi Penambahan Sari Nanas-brokoli dan Waktu Fermentasi terhadap Karakteristik Mutu Caspian Sea Soygurt

Abstract

Abstrak. Penelitian dilakukan guna pengembangan variasi, penambahan nilai gizi, dan perbaikan citarasa dari produk pangan fungsional yoghurt yang tetap diminati khalayak umum. Penelitian bertujuan untuk mengetahui pengaruh variasi penambahan sari nanas-brokoli dan waktu fermentasi berikut interaksinya terhadap karakteristik mutu Caspian Sea soygurt juga menentukan konsentrasi penambahan sari nanas-brokoli dan waktu fermentasi terbaik. Penerapan metode analisis data secara Rancangan Acak Lengkap (RAL) faktorial 2 faktor yakni konsentrasi sari nanas-brokoli (0, 5, 10, dan 15%) dan waktu fermentasi (2, 4, 6, dan 8 jam). Penambahan sari nanas-brokoli berpengaruh berbeda sangat nyata (P<0,01) terhadap kadar protein, lemak, abu, vitamin C, Total Padatan Terlarut (TPT), total asam, pH, viskositas, total Bakteri Asam Laktat (BAL), serta hedonik warna, aroma, rasa, tekstur, dan penerimaan umum. Waktu fermentasi berpengaruh berbeda sangat nyata (P<0,01) terhadap kadar protein, lemak, abu, vitamin C, Total Padatan Terlarut (TPT), total asam, pH, viskositas, total Bakteri Asam Laktat (BAL), dan hedonik aroma serta rasa; juga berpengaruh berbeda nyata (P<0,05) terhadap hedonik warna, tekstur, serta penerimaan umum. Interaksi penambahan sari nanas-brokoli dan waktu fermentasi berpengaruh berbeda sangat nyata (P<0,01) terhadap total asam serta viskositas; juga berpengaruh berbeda nyata (P<0,05) terhadap Total Padatan Terlarut (TPT) serta pH. Penerapan metode perlakuan terbaik Indeks Efektivitas (metode deGarmo, dkk.) dengan hasil terbaik yakni penambahan sari nanas-brokoli 10% dan waktu fermentasi 6 jam memiliki aktivitas antioksidan bernilai 78,7894 ppm.

The Effect of Variation in the Addition of Pineapple-broccoli Juice and Fermentation Time on Quality Characteristics of Caspian Sea Soygurt

Abstract. This research was conducted to develop variations, to increase nutritional value, and to improve the taste of yogurt as functional food product that are still in demand by general public. The aim of this research was to determine the effect of variation in the addition of pineapple-broccoli juice and fermentation time and their interaction on the quality characteristics of Caspian Sea soygurt and to determine the best concentration of pineapple-broccoli juice and fermentation time. This research applied the data analysis method in factorial Completely Randomized Design (CRD) with 2 factors, namely pineapple-broccoli juice concentration (0, 5, 10, and 15%) and fermentation time (2, 4, 6, and 8 hours). The addition of pineapple-broccoli juice had a highly significant effect (P<0.01) on the contents of protein, fat, ash, vitamin C, Total Dissolved Solids (TPT), total acid, pH, viscosity, total Lactic Acid Bacteria (LAB), and hedonic color, aroma, taste, texture, and general acceptance. Fermentation time had a highly significant effect (P<0.01) on the contents of protein, fat, ash, vitamin C, Total Dissolved Solids (TPT), total acid, pH, viscosity, total Lactic Acid Bacteria (LAB), and hedonic aroma and flavor; also had a significant effect (P<0.05) on hedonic color, texture, and general acceptance. Interaction between the addition of pineapple-broccoli juice and fermentation time had a highly significant effect (P<0.01) on total acid and viscosity; also had a significant effect (P<0.05) on Total Dissolved Solids (TPT) and pH. This research applied the best formulation test method in Effectiveness Index (deGarmo et al., method) with the best result was with the addition of 10% pineapple-broccoli juice and 6 hours of fermentation time which antioxidant activity value was 78.7894 ppm.