PENGARUH PENAMBAHAN BUBUR DAN SARI BENGKOANG (Pachyrhizus erosus) TERHADAP KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI, DAN SENSORIS YOGHURT

HARAHAP, ANGGITA and Widowati, Tri Wardani and Rosidah, Umi (2018) PENGARUH PENAMBAHAN BUBUR DAN SARI BENGKOANG (Pachyrhizus erosus) TERHADAP KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI, DAN SENSORIS YOGHURT. Undergraduate thesis, Sriwijaya University.

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Abstract

Bengkoang has content of inulin which is prebiotic, so if it’s combined with probiotics, it can increase human digestive health. The purpose of this research was to study the effect of slurry and extract bengkoang addition on the physical, chemical, microbiology and sensory characteristics of yoghurt. The research was conducted in Agricultural Chemistry Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, from November 2017 until June 2018. This research was conducted by using Factorial Completely Randomized Design with two factors and treatment was repeated three times. The first factor was bengkoang processed form (slurry and extract) and the second factor was the concentration of bengkoang (5%, 15%, 25% and 35%). The observed parameters were physical characteristics (viscosity and colour), chemical characteristics ( pH velue, reducing sugar, and total acidity), microbiological characteristics (lactic acid bacteria population) and organoleptic test (aroma, taste, colour and texture). The result shows that with using the bengkoang extract up to 35% concentration can increase total acid content, reducing sugar, total lactic acid bacteria and viscosity significantly, but decreases the pH value of yoghurt significantly too. Nutritional content especially sugar content from bengkoang can be used directly by lactic acid bacteria for its growth, so the total acid content, reducing sugar, total lactic acid bacteria and viscosity increase. The total acid’s enchancement and total lactic acid bacteria cause the pH value decrease. Addition of bengkoang extract up to 35% can increase the yoghurt viscosity because of the casein content and calcium in acidic condition will clump and forming a semisolid. The interaction between them have a significant effect on the increase of reducing sugar, because lactic acid bacteria are able to hydrolyze inulin (oligosaccharides) into reducing sugars. Based in hedonic test which includes aroma, taste, color and texture, the most favored sample by panelists on A2B4 treatment (bengkoang extract with 35% concentration).

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Bengkoang Slurry, Bengkoang Extract, Bengkoang Yoghurt.
Subjects: S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
S Agriculture > S Agriculture (General) > S588.4-589.6 Agricultural physics. Including radioisotopes in agriculture
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Mr. Muhammad Irwan
Date Deposited: 29 Oct 2019 02:41
Last Modified: 29 Oct 2019 02:41
URI: http://repository.unsri.ac.id/id/eprint/13596

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