SIFAT KIMIAWI YOGURT DENGAN PENAMBAHAN BUAH BERPIGMEN ANTOSIANIN

Vincent Matthew

Abstract


Kelompok buah beri dapat dijadikan sebagai bubur buah dan sari buah yang kemudian dapat ditambahkan ke dalam produk olahan susu yaitu yogurt. Produk olahan yogurt dipilih karena yogurt lebih mudah untuk dicerna oleh pengidap lactose intolerance. Penambahan buah kelompok beri seperti elderberry, strawberry, blueberry, dan chokeberry dipilih karena mengandung senyawa antioksidan yaitu pigmen antosianin.Pigmen antosianin sangat sensitif terhadap perubahan pH. Penambahan buah kelompok beri perlu untuk mempertahankan karakteristik kimia dari yogurt. Parameter yang diulas berupa sifat kimiawi dari yogurt yaitu total fenol, kadar antosianin, pH, dan Total Asam Tertitrasi (TAT). Penambahan produk buah berpigmen antosianin berdampak pada jumlah total fenol dan kadar antosianin yogurt dengan penambahan pigmen antosiain. Penambahan sari buah atau puree buah berpigmen antosianin tidak berdampak pada pH dan TAT yogurt karena kedua parameter tersebut dipengaruhi oleh kultur starter yang bekerja dalam proses fermentasi susu menjadi yogurt. Total fenol dan kadar antosianin sangat dipengaruhi oleh lama penyimpanan dan konsentrasi penambahan produk, sedangkan pH dan TAT dipengaruhi oleh aktivitas Bakteri Asam Laktat yang terjadi selama proses fermentasi dan penyimpanan.

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Keywords


bakteri asam laktat; bubur buah; karakteristik kimia pigmen antosianin; sari buah; total fenol; yogurt

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References


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