Karakterisasi frozen yoghurt sumber serat dengan substitusi tepung kacang bogor dan variasi kultur starter = Characterization of fibre-source frozen yoghurt with substitution of bambara groundnut flour and variation of starter cultures

Paulina, Gabrielle Mitchel (2018) Karakterisasi frozen yoghurt sumber serat dengan substitusi tepung kacang bogor dan variasi kultur starter = Characterization of fibre-source frozen yoghurt with substitution of bambara groundnut flour and variation of starter cultures. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (257kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (382kB) | Preview
[img]
Preview
Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (169kB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (574kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (660kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (580kB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (165kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (294kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (10MB)

Abstract

Konsumsi produk yoghurt di Indonesia mengalami peningkatan 225,98% dan 6,12% untuk produk yoghurt cair dan non cair (Kemenperin, 2017). Frozen yoghurt dikategorikan sebagai es krim dengan bahan dasar susu yang telah difermentasi menggunakan BAL, namun memiliki kadar serat yang relatif rendah. Kacang Bogor (Vigna subterranea (L.) Verdc) memiliki potensi sebagai sumber serat tinggi yang dapat digunakan dalam pembuatan frozen yoghurt.Tujuan dari penelitian ini adalah membuat frozen yoghurt dengan substitusi tepung kacang Bogor sebagai sumber serat dan penggunaan ekstrak ubi ungu sebagai pewarna alami. Penelitian ini diawali dengan melakukan penentuan variasi kombinasi kultur yoghurt dengan Lactobacillus acidophilus, Lactobacillus casei, dan Lactobacillus plantarum. Hasil penelitian menunjukkan kombinasi kultur yoghurt dengan L.casei merupakan kombinasi terbaik dengan rataan total BAL 1.85×109 CFU/mL, TAT 1.06 dan pH 3.98. Kombinasi kultur terbaik digunakan untuk penelitian selanjutnya yaitu frozen yoghurt dengan rasio substitusi tepung kacang Bogor terhadap susu skim (0:100, 50:50, 55:45, 60:40, dan 65:45). Hasil penelitian selanjutnya menunjukan rasio substitusi 50:50 merupakan perlakuan terbaik dengan total BAL 2.03×109, TAT 1.94±0.06, pH 3.61±0.08, waktu leleh 38.84 menit, overrun 12.43, nilai uji hedonik keseluruhan sebesar 4.86, dan kandungan serat pangan sebesar 4.26% yang dapat dikategorikan sebagai sumber serat. / Consumption of yoghurt products in Indonesia increased 225,98% and 6,12% for liquid and non-liquid yoghurt products (Kemenperin, 2017). Frozen yoghurt is categorized as ice cream with milk based ingridients that fermented using LAB, and has low fiber content. Bambara groundnut (Vigna subterranea (L.) Verdc) has potential as high-fiber source that can be used in manufacturing frozen yoghurt. The aim of this research is to make frozen yoghurt with substitution of Bambara groundnut as the source of fiber and the use of purple sweet potato (Ipomea batatas, L) as natural colorant. This research begins by determining the variation of yoghurt culture combined with Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus plantarum which will be use in the further stage. Yoghurt cultures that combined with L. casei shown the best result with total LAB 1.85×109 CFU/mL, TTA 1.06 and pH 3.98. The best combination of cultures used in frozen yoghurt making with substitution of Bambara groundnut to skim milk with rastio 0:100, 50:50, 55:45, 60:40, and 65:35. The results of the further study showed that 50:50 substitution ratio was the best treatment with total LAB 2.03 × 109 CFU/mL, TAT 1.94, pH 3.61, melting time 38.84 minutes, overrun 12.43%, overall hedonic test score of 4.86, and diatery fiber content 4.26 which can be categorized as fiber source based on BPOM (2017).

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Paulina, Gabrielle MitchelNIM00000009564gaby_mitchel@yahoo.co.id
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Uncontrolled Keywords: frozen yoghurt; bambara groundnut flour; substitution; purple sweet potato extract; starter culture variation; epung kacang Bogor; substitusi; ekstrak ubi ungu; variasi kultur starter
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 07:08
Last Modified: 14 Jul 2020 08:06
URI: http://repository.uph.edu/id/eprint/8934

Actions (login required)

View Item View Item