Pemanfaatan sari bit merah (beta vulgaris l.) pada pembuatan yogurt

Nawangsari, Ayu Anisa (2017) Pemanfaatan sari bit merah (beta vulgaris l.) pada pembuatan yogurt. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Beetroot (Beta vulgaris L.) has been reported to contain bioactive compounds and functional nutrients such as antioxidants, phenolic, and flavonoid. This research was aimed to produce yogurt made from juice of beetroot. The yogurt was processed by the best formulation ratio of beet with water in three different ratios of 1:3, 1:4, and 1:5 (w/v). This study showed that the ratio beet : water 1:3 consider as the best with IC50 93660,00 ppm, total phenolic compound 281,03 mg GAE/L, and flavonoid compound 163,06 mg QE/L. The manufacture of yogurt followed by using the best formulation, addition of skim milk, and incubated with Lactobacillus bulgaricus with Streptococcus thermophilus in ratio 1:1. Skim milk was mixed with different concentrations of 6, 8, and 10%. Starter cultures were mixed with different concentrations of 3, 5, and 7% (w/v) and fermented for 10 hours. Physiochemical properties of the yogurt includes pH, total titratable acidity, total lactic acid bacteria, viscosity, antioxidant activity, total phenolic compound, and total flavonoid compound. Beetroot yogurt that was processed with 6% skim and starter cultures 7% consider as the best with total titratable acidity of 0,78 %, pH 4,04, viscosity of 1568,00 cps, LC50 747,56 ppm, IC50 296505,00 ppm, total phenolic compound of 149,24 mg GAE/L, and total flavonoid compound of 85,18 mg QE/ml. The growth of Lactobacillus bacillus and Streptococcus thermophilus also was increase to 10,28 log CFU/ml and still accepted by the standard of yogurt. The hedonic test have shown that the beetroot yogurt is still acceptable to panelists.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Nawangsari, Ayu AnisaNIM00000004342NONIE.NONIE@HOTMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Additional Information: NIM 00000004342
Uncontrolled Keywords: beetroot yogurt, Lactobacilus bulgaricus, Streptococcus thermophilus, ratio, skim milk, hedonic
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:43
Last Modified: 24 Jul 2020 08:11
URI: http://repository.uph.edu/id/eprint/1423

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