Karakterisasi frozen yoghurt sumber probiotik dengan penambahan ekstrak bunga telang (clitoria ternatea l.) = Characterization of frozen yoghurt source of probiotics with the addition of butterfly pea flower (clitoria ternatea l.) extract

Liuputri, Aurelia (2018) Karakterisasi frozen yoghurt sumber probiotik dengan penambahan ekstrak bunga telang (clitoria ternatea l.) = Characterization of frozen yoghurt source of probiotics with the addition of butterfly pea flower (clitoria ternatea l.) extract. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Butterfly pea flower (Clitoria ternatea L.) contains anthocyanin which is potential as a natural colorant and other active compounds. The purpose of this study was to make frozen yoghurt probiotics with the addition of butterfly pea flower extract. Fermentation process which happened was lactic acid fermentation by lactic acid bacteria. This research used variation of starter ratio St:La:Lp (1:1:1, 1:1:2, 1:2:1, and 2:1:1). Results showed that ratio of 1:1:1 was the selected treatment with a pH of 4,09±0,15, lactic acid bacteria 10,1±0,0 log CFU/mL, and titratable acidity 1,10±0,12%. Butterfly pea flower extract contains anthocyanin 268,02±1,18 mg/L, IC50 antioxidant 822,01 ppm, and active compounds beneficial to body. The selected yoghurt was then used for further research in probiotic frozen yoghurt, with the addition of butterfly pea extract (0%, 1%, 3%, 5%, and 7%). Results showed that the addition of 3% extract was the selected treatment with pH 3,60±0,01, lactic acid bacteria 8,3±0,0 log CFU/mL, titratable acidity 2,71±0,03%, oHue 238,95o (blue), melting time of 548±43,48 seconds, overrun of 43,23±2,73%, moisture content of 77,30±0,26%, fat content of 6,56±0,17%, protein content of 3,00±0,04%, ash content of 0,99±0,04%, carbohydrate content of 12,15%, anthocyanin 49,26±1,18 mg/L, IC50 antioxidant 20470,38 ppm, and IC50 α-glucosidase inhibition 10288,31 ppm, classified as probiotics, and contains active compounds beneficial to the body. / Bunga telang (Clitoria ternatea L.) mengandung antosianin yang berpotensi sebagai pewarna alami dan komponen senyawa aktif lainnya. Tujuan dari penelitian ini adalah untuk membuat frozen yoghurt probiotik dengan penambahan ekstrak bunga telang. Proses fermentasi yang terjadi pada yoghurt adalah proses fermentasi asam laktat oleh bakteri asam laktat. Pada penelitian ini, dilakukan variasi rasio kultur starter St:La:Lp (1:1:1, 1:1:2, 1:2:1, dan 2:1:1). Hasil penelitian menunjukkan bahwa yoghurt dengan rasio 1:1:1 merupakan perlakuan terpilih dengan pH 4,09±0,15, jumlah bakteri asam laktat 10,1±0,0 log CFU/mL, dan total asam tertitrasi 1,10±0,12%. Ekstrak bunga telang memiliki kandungan antosianin 268,02±1,18 mg/L, nilai IC50 antioksidan 822,01 ppm, dan komponen senyawa aktif bermanfaat bagi tubuh. Perlakuan yoghurt terpilih kemudian dilanjutkan dalam pembuatan frozen yoghurt probiotik yang ditambahkan dengan variasi konsentrasi ekstrak bunga telang (0%, 1%, 3%, 5%, dan 7%). Hasil penelitian menunjukkan bahwa penambahan 3% ekstrak merupakan perlakuan terpilih dengan pH 3,60±0,01, jumlah bakteri asam laktat 8,3±0,0 log CFU/mL, total asam tertitrasi 2,71±0,03%, nilai oHue 238,95o (biru), waktu leleh 548±43,48 detik, overrun 43,23±2,73%, kadar air 77,30±0,26%, lemak 6,56±0,17%, protein 3,00±0,04%, abu 0,99±0,04%, karbohidrat 12,15%, kandungan antosianin 49,26±1,18 mg/L, nilai IC50 antioksidan 20470,38 ppm, dan nilai IC50 inhibisi α-glukosidase 10288,31 ppm, tergolong probiotik, dan komponen senyawa aktif bermanfaat bagi tubuh.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Liuputri, AureliaNIM00000007904ANCILLAURELIA@YMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Uncontrolled Keywords: probiotic; probiotic yoghurt; butterfly pea extract; probiotic frozen yoghurt; anthocyanin; antioxidant; probiotik; yoghurt probiotik; ekstrak bunga telang; frozen yoghurt probiotik; antosianin; antioksidan
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: Users 17 not found.
Date Deposited: 24 Jun 2020 05:33
Last Modified: 14 Jul 2020 07:58
URI: http://repository.uph.edu/id/eprint/8926

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