Studi literatur karakteristik fisikokimia dan antioksidan yoghurt dengan penambahan buah golongan beri = Literature Study of Physicochemistry Characteristics and Antioxidant of Yoghurt with the Addition of Berries

Clarita, Clarita (2021) Studi literatur karakteristik fisikokimia dan antioksidan yoghurt dengan penambahan buah golongan beri = Literature Study of Physicochemistry Characteristics and Antioxidant of Yoghurt with the Addition of Berries. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Yoghurt merupakan produk fermentasi susu yang kaya akan nutrisi dan memiliki potensi tinggi dalam pemanfaatannya. Fortifikasi sari buah dalam pembuatan yoghurt atau fruit yogurt dapat meningkatkan nutrisi, kualitas dan nilai fungsional produk yoghurt. Tujuan dari kajian pustaka adalah untuk membahas beberapa pengaruh varietas buah golongan beri dalam pembuatan yoghurt terhadap nilai antioksidan, pH, total asam, bakteri asam laktat, viksositas, nilai L*a*b*, serta menentukan buah golongan beri terbaik yang dapat meningkatkan aktivitas antioksidan yoghurt secara maksimal. Varietas buah beri yang yang dikaji yaitu buah murbei, anggur, aronia, omija, dan stroberi. Hasil kajian pustaka menunjukkan penambahan varietas buah golongan beri dapat meningkatkan sifat dasar fungsional yoghurt. Yoghurt dengan penambahan varietas buah golongan beri dapat meningkatkan pertumbuhan bakteri asam laktat, total asam, aktivitas antioksidan, serta menurunkan pH, viskositas dan warna. Suplementasi buah dalam yoghurt dapat meningkatkan potensi yoghurt sebagai pangan fungsional. Yoghurt dengan penambahan sari buah omija mampu meningkatkan aktivitas antioksidan secara efektif dan maksimal pada konsentrasi 0.5%. / Yogurt is a fermented milk product that is rich in nutrients and has a high potential for utilization. Fortification of fruit juice in the processing of yoghurt or fruit yogurt can improve the nutrition, quality and functional value of yogurt products. The purpose of the literature review is to discuss some of the effects of berry fruit in making yogurt on antioxidant value, pH, total acid, lactic acid bacteria, viscosity, L*a*b* value, and to determine the best berry fruit that can increase antioxidant activity maximally. The varieties of berries studied were mulberry, grape, aronia, omija, and strawberry. The results showed that the variety of berries could improve the basic properties of functional yogurt. Yogurt with the addition of berry varieties can increase the growth of lactic acid bacteria, total acid, antioxidant activity, and reduce pH, viscosity and color. Supplementation of fruit in yogurt can increase the potential of yogurt as a functional food. Yogurt with the addition of omija fruit juice can increase antioxidants effectively and maximally at a concentration of 0.5%.

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