KANDUNGAN VITAMIN C YOGHURT DENGAN PENAMBAHAN SARI BUAH JERUK KEPROK (Citrus nobilis Lour. var Tawangmangu) PADA KONSENTRASI BERBEDA

Khasanah, Ria Nur (2013) KANDUNGAN VITAMIN C YOGHURT DENGAN PENAMBAHAN SARI BUAH JERUK KEPROK (Citrus nobilis Lour. var Tawangmangu) PADA KONSENTRASI BERBEDA. Other thesis, Universitas Sebelas Maret.

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    Abstract

    ABSTRAK Yogurt merupakan susu fermentasi yang memiliki rasa asam dan dikenal sebagai produk pangan probiotik yang memberikan tambahan nilai gizi. Sebagian besar konsumen menyukai yoghurt dengan tambahan rasa buah, salah satunya buah jeruk. Jeruk keprok tawangmangu (Citrus nobilis Lour. var Tawangmangu) termasuk varietas unggul lokal yang berasal dari daerah Tawangmangu, Kabupaten Karanganyar. Pembuatan yoghurt dengan penambahan sari buah jeruk diharapkan dapat menambah citarasa dan meningkatkan kandungan vitamin C yoghurt, serta meningkatkan nilai jual jeruk keprok tawangmangu. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) pola faktor tunggal. Faktor tersebut yaitu pemberian konsentrasi sari buah jeruk keprok yang berbeda dengan 4 taraf perlakuan dan 3 kali ulangan. Masing-masing perlakuan menggunakan konsentrasi 0% (kontrol), 2%, 4%, 6% dan 8%. Inokulum yang dipakai dalam penelitian ini adalah Lactobacilus bulgaricus, Streptococcus termophilus, dan Lactobacilus acidopilus. Parameter yang diukur antara lain: pH, asam laktat, vitamin C, kadar protein, kadar lemak, jumlah bakteri viabel, dan uji organoleptik. Data yang didapat dianalisis menggunakan uji ANAVA dan jika terdapat beda nyata dilanjutkan dengan uji DMRT taraf signifikansi 5%. Uji organoleptik dianalisis dengan menggunakan metode hedonik. Hasil penelitian menunjukkan bahwa penambahan serbuk sari buah jeruk keprok tawangmangu dapat meningkatkan kandungan vitamin C pada yoghurt. Kadar vitamin C tertinggi pada penambahan serbuk sari buah jeruk keprok tawangmangu 8%, dengan nilai 6,23 mg/100g. Uji organoleptik menunjukkan penambahan serbuk sari buah jeruk keprok tawangmangu meningkatkan kesukaan panelis terhadap yoghurt jeruk keprok tawangmangu, serta menurunkan kadar lemak dan meningkatkan kadar protein pada yoghurt. Kata kunci: Yoghurt, Jeruk keprok tawangmangu (Citrus nobilis Lour. var Tawangmangu), Vitamin C ABSTRACT Yoghurt is fermented milk that has an acid taste and known as probiotic food product that give extra nutritional value. Most consumers like yoghurt with added fruit flavours, one of them is orange. Tawangmangu tangerine (Citrus nobilis Lour. var Tawangmangu) is one of local high quality oranges come from Tawangmangu area, Karanganyar district. Making yoghurt with orange juice powder addition is expected to add flavour and increase the vitamin C content of yoghurt, as well as increase the selling value of tawangmangu tangerine. This research used completely randomized design (CRD) method in single factor pattern. This factor was giving tangerine juice powder in different concentrations with 4 treatments and 3 replications which was each treatment using 0% (control), 2%, 4%, 6%, and 8%. Inoculums used in this research were Lactobacilus bulgaricus, Streptococcus thermopilus and Lactobacilus acidopilus. Parameters measured include: pH, lactic acid, vitamin C, protein content, fat content, the number of viable bacteria and organoleptic test. The data were analyzed using ANOVA and if there is any significant difference followed by DMRT test with signification level of 5%. Organoleptic test was analyzed using hedonic method. The results showed that the addition of tawangmangu tangerine juice powder could increase the vitamin C content in yoghurt. Highest vitamin C content seems in tawangmangu tangerine juice powder 8% with a value of 6.23 mg/100g. Organoleptic test indicated that the addition of tawangmangu tangerine juice powder increased panellists liking for tawangmangu tangerine yoghurt, lower level of fat and also increase protein content in yoghurt. Keywords: Yoghurt, tawangmangu tangerine (Citrus nobilis Lour, var Tawangmangu), vitamin C.

    Item Type: Thesis (Other)
    Subjects: Q Science > Q Science (General)
    Divisions: Lembaga Penelitian dan Pengabdian Kepada Masyarakat - LPPM
    Depositing User: Nurrahma Restia
    Date Deposited: 03 May 2014 17:35
    Last Modified: 03 May 2014 17:35
    URI: https://eprints.uns.ac.id/id/eprint/12747

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