Pembuatan Yoghurt Susu Sapi Segar dengan Penambahan Puree Ubi Jalar Ungu
Abstract
Making fresh cow's milk yogurt with the addition of purple sweet potato puree is diversification in making yogurt. The purpose of this study was to analyze the effect of adding purple sweet potato puree to pH, viscosity, total titrated acid and total dissolved solids in yogurt making. In this study the RAL experimental design (complete random design) was used to test pH, viscosity, total titrated acid and total dissolved solids with 3 treatments and 2 replications, then proceed with the Tukey real difference test if there were significant differences in each treatment. The treatment given is the addition of purple sweet potato puree as much as 4%, 6% and 8%. From the research results, a formula with 8% purple sweet potato puree was selected with the following characteristics: pH 4.14, total titrated acid 1.26%, viscosity 1154.5 cp, total dissolved solids 2.2o Brix, and total lactic acid bacteria 1.25x109 cfu / ml .
References
[2] Ananta E, Volkert M, Knorr D. 2005. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy J. 15:399–409.
[3] Aswal P, Priyadarsi S, Anubha S. 2012. Yoghurt preparation, characterstic and recent advencements. Cibtech J of Bioprotocols. 23193840.
[4] Devangga, F., 2019. Optimasi Persentase Penggunaan Tepung Ubi Jalar Ungu (Ipomoea batatas L. Poir) pada Yoghurt Berdasarkan Parameter Aktivitas Antioksidan, Derajat Keasaman, Viskositas dan Mutu Hedonik. Jurnal Teknologi Pangan, 3(1).
[5] Guruh, M.K. And Suhartatik, N., 2017. Karakteristik Yoghurt Susu Wijen (Sesamun Indicum) Dengan Penambahan Ekstrak Buah Bit (Beta Vulgaris). Jurnal Teknologi Dan Industri Pangan, 3(2).
[6] Jawi IM, Budiasa K. 2011. Ekstrak air umbi ubi jalar ungu menurunkan total kolesterol serta meningkatkan total antioksidan darah kelinci. J Veteriner. 12(2):120-125.
[7] Karinawatie S, Kusnadi J, Martati E. 2008. Efektivitas konsentrat protein whey dan dekstrin untuk mempertahankan viabilitas bakteri asam laktat dalam starter kering beku yoghurt. J Teknologi Pertanian. 9(2):121-180.
[8] Kusuma MH. 2007. Pembuatan yoghurt ubi jalar (Ipomea batatas L.) menggunakan kultur campuran bakteri asam laktat [skripsi]. Bogor (ID). Institut Pertanian Bogor. [9] Leroy F, Vuyst LD. 2004. Lactic acid bacteriaa
functional starter cultures for the food fermentation industry. Trends in Food Science & Technology. 15:67–78.
[10] Sayuti I, Wulandari S, Sari DK. 2013. Efektivitas penambahan ekstrak ubi jalar ungu (Ipomea batatas var. Ayamurasaki) dan susu skim terhadap kadar asam laktat dan pH yoghurt jagung manis (Zea mays L. Saccharata) dengan menggunakan inokulum Lactobacillus acidophilus dan Bifidobacterium sp. J Biogenesis. 9(2): 21- 27.
[11] [SNI] Standar Nasional Indonesia. 2009. Syarat mutu yoghurt SNI 2981-2009. Jakarta (ID) : Badan Standarisasi Nasional.
[12] Tari, A. I. N., & Hartati, S. (2018). Performa Kesehatan Tikus Sprague Dawley Akibat Pemberian Yoghurt Prebiotik Sebagai Antidiare. Jurnal Ilmiah Teknosains, 4(2).
