PERAN PENSTABIL PADA PLANT-BASED YOGHURT
Abstract
Perubahan preferensi konsumen terhadap produk pangan menyebabkan perkembangan produk olahan nabati meningkat pesat selama beberapa tahun terakhir. Produk plant-based yoghurt merupakan salah satu produk fermentasi yang terbuat dari sari tumbuhan, penstabil, dan dapat ditambahkan perisa. Penstabil untuk plant-based yoghurt yang sering digunakan meliputi kelompok protein, hidrokoloid, dan karbohidrat. Pembentukan tekstur kokoh dan
meminimalisasi terjadinya sineresis telah menjadi tantangan terbesar dalam pembuatan plant-based yoghurt. Pemerangkapan air yang rendah terutama disebabkan oleh struktur jaringan gel tiga dimensi yang tidak stabil dari plant-based yoghurt. Terjadinya destabilisasi struktur protein nabati pada plant-based yoghurt yang disebabkan oleh fermentasi dapat menyebabkan melemahnya struktur gel produk dan pemisahan fase air selama penyimpanan berlangsung. Sineresis pada plant-based yoghurt dapat terjadi karena formulasi bahan yang tidak tepat, perlakuan panas dan homogenisasi yang tidak memadai, pemilihan kultur bakteri yang tidak tepat, kesalahan dalam kombinasi waktu atau temperatur inkubasi, pendinginan yang cepat, pengasaman, pengocokan, dan perubahan struktur gel selama pengangkutan maupun pemasaran. Tekstur yang terbentuk pada plant-based yoghurt untuk setiap kelompok penstabil memiliki persamaan dan perbedaan dikarenakan adanya komponen maupun karakteristik fisikokimia yang
berbeda dari segi kandungan gizi, komposisi, ukuran, perbedaan metode pembuatan, dan luas permukaan. Penulisan review ini untuk mengetahui peran penstabil dalam membentuk dan mempertahankan tekstur kokoh pada plant-based yoghurt selama penyimpanan.
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