Substitusi parsial susu skim dengan tepung bekatul dan pengaruh rasio bakteri asam laktat pada frozen yoghurt dengan ekstrak bunga mawar merah = Partial substitution of skim milk with rice bran flour and effect of lactic acid bacteria ratio in frozen yogurt with red rose flower extract

Chandra, Sonia (2018) Substitusi parsial susu skim dengan tepung bekatul dan pengaruh rasio bakteri asam laktat pada frozen yoghurt dengan ekstrak bunga mawar merah = Partial substitution of skim milk with rice bran flour and effect of lactic acid bacteria ratio in frozen yogurt with red rose flower extract. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bekatul merupakan hasil samping dari proses penggilingan padi, serat pangan yang terkandung didalam bekatul cukup tinggi. Selain serat, nutrisi pada bekatul juga dapat digunakan sebagai substrat untuk pertumbuhan bakteri asam laktat pada pembuatan frozen yoghurt. Penambahan ekstrak bunga mawar merah juga dapat dimanfaatkan pada frozen yoghurt dengan tepung bekatul guna memperbaiki kualitas warna yang dihasilkan. Tujuan dari penelitian ini adalah untuk membuat frozen yoghurt serat tinggi dengan substitusi tepung bekatul dan kadar antosianin dengan penambahan ekstrak bunga mawar merah. Pada penelitian ini, dilakukan variasi rasio kultur starter S. thermophilus: L.bulgaricus: L. plantarum (1:1:1, 1:2:1, 1:1:2, dan 2:1:1). Hasil penelitian menunjukan bahwa frozen yoghurt dengan rasio 2:1:1 merupakan perlakuan terpilih dengan total bakteri asam laktat 9,71±0,29 log CFU/mL, pH dan total asam tertitrasi yaitu 4,17±0,08 dan 1,25±0,07 %. Perlakuan frozen yoghurt dengan rasio terpilih kemudian dilanjutkan dengan perlakuan substituti tepung bekatul dengan konsentrasi (0%, 1%, 3%, dan 5%) dan dengan penambahan ekstrak bunga mawar dengan konsentrasi terpilih berdasarkan uji hedonik yaitu 3%. Hasil menunjukan bahwa substitusi tepung bekatul dengan konsentrasi 1% merupakan perlakuan terpilih dengan total bakteri asam laktat 9,44±0,31 log CFU/mL, pH yaitu 3,40±0,04, total asam tertitrasi yaitu 2,32±0,11 %, nilai lightness 48,90±0,41, °Hue 41,43±0,58 ,waktu leleh 37,23±0,18 menit, total padatan terlarut 25,46±0,00 °Brix, kadar air 68,12±1,11, lemak 5,84±0,15, protein 4,02±0,02%, abu 0,61±0,03%, karbohidrat 21,38±1,00 %, kadar antosianin 31,30 ± 0,59 mg/L, dan mengandung serat 5,04% yang dimana termasuk sebagai sumber serat. / Rice bran is a byproduct of rice milling process, which has a high content of dietary fiber. In addition to fiber, nutrients in rice bran can also be used as a substrate for the growth of lactic acid bacteria in the making process of frozen yoghurt. Addition of red rose flower extract can also be used in frozen yoghurt with rice bran flour, in order to improve the quality of appearance. The purposes of this study was to make frozen yoghurt with high fiber content by substitution the skim milk with rice bran flour and anthocyanin content by adding red rose flower extract. In this study used variation of starter ratio S. thermophilus : L. bulgaricus: L. plantarum (1:1:1, 1:2:1, 1:1:2, dan 2:1:1). The result showed that ratio of 2:1:1 was the selected treatment with lactic acid bacteria 9.71±0,29 log CFU/mL, pH 4.17±0.08 and titratable acidity 1.25±0.07 %. The selected frozen yoghurt with ratio 2:1:1 was then used for further research in the substitution of skim milk with rice bran flour in the making of frozen yoghurt. Then, red rose flower extract was added to frozen yoghurt with 3% of concentration. The result showed that frozen yoghurt with rice bran flour 1% was selected with total lactic acid bacteria 9.44±0.31 log CFU/mL, pH 3.40±0.04, titratable acidity 2.32±0.11 %, lightness 48.90±0.41, °Hue 41.43±0.58 ,melting time 37.23±0,18 minutes, TSS 25.46±0,00 °Brix, moisture content 68.12±1,11%, fat content 5.84±0.15%, protein content 4,02±0,02%, ash content 0.61±0.03%, carbohydrate content 21.38±1.00%, anthocyanin 31.30 ± 0.59 mg/L, and also contain 5.04% of fibre

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Chandra, SoniaNIM00000009502SONIACHDRA@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Uncontrolled Keywords: rice bran; frozen yoghurt; lactic acid bacteria; red rose; dietary fibre; anthocyanin; bekatul; bakteri asam laktat; mawar merah; serat pangan; antosianin
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: Mr Samuel Noya
Date Deposited: 24 Jun 2020 03:50
Last Modified: 14 Jul 2020 07:52
URI: http://repository.uph.edu/id/eprint/8923

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