RIZAL FEBRIANSAH, MUHAMMAD (2023) PENGARUH VARIASI DEXTROSE EQUIVALENT (DE) DAN KONSENTRASI MALTODEKSTRIN PADA KARAKTERISTIK YOGHURT BUBUK HASIL PENGERINGAN BUSA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Lactic Acid Bacteria (LAB) in yoghurt is probiotic bacteria which has potency to improve intestinal health. Yoghurt has high moisture content that requires consumers to store at low temperatures so that the stability of microbes in the yoghurt is maintained. Yoghurt stored in the refrigerator has a maximum shelf life of 10 days. Yoghurt powder is one of the alternative solutions to prolong the shelf life. This study used a randomized design of factorial groups with variations of dextrose equivalent (DE) values of 10-12 and 18-20 as well as variations of maltodextrin concentrations of 10, 15, and 20%. The purpose of this study was to determine the DE value and maltodextrin concentration of which can produce the best quality synbiotic yoghurt powder. The quality of this synbiotic yoghurt was assesment by highest yield, lowest water content, highest solubility, highest water absorption, highest acidic titrated total, highest total of lactic acid bacteria, and highest organoleptics. Based on the results of studies, the results were obtained that the DE value of maltodextrin had effected on total of LAB. Concentration of maltodextrin had effected on the yield, moisture content, solubility, acidic titrated total, and total of LAB. The interaction between the DE value and the concentration of maltodextrin did not have effect on all the parameters of this study.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Bakteri Asam Laktat (BAL) pada yoghurt merupakan bakteri probiotik yang berpotensi meningkatkan kesehatan usus. Yoghurt memiliki kadar air yang tinggi sehingga mengharuskan konsumen menyimpannya pada suhu rendah agar kestabilan mikroba pada yoghurt tetap terjaga. Yoghurt yang disimpan di lemari es memiliki umur simpan maksimal 10 hari. Yoghurt bubuk merupakan salah satu solusi alternatif untuk memperpanjang umur simpan. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan variasi nilai dextrose equivalent (DE) 10-12 dan 18-20 serta variasi konsentrasi maltodekstrin 10, 15, dan 20%. Tujuan dari penelitian ini adalah untuk mengetahui nilai DE dan konsentrasi maltodekstrin yang dapat menghasilkan bubuk yoghurt sinbiotik kualitas terbaik. Mutu yoghurt sinbiotik ini dinilai berdasarkan rendemen tertinggi, kadar air terendah, kelarutan tertinggi, daya serap air tertinggi, total asam tertitrasi tertinggi, total bakteri asam laktat tertinggi, dan organoleptik tertinggi. Berdasarkan hasil penelitian diperoleh hasil bahwa nilai DE maltodekstrin berpengaruh terhadap total BAL. Konsentrasi maltodekstrin berpengaruh terhadap rendemen, kadar air, kelarutan, total asam tertitrasi, dan total BAL. Interaksi antara nilai DE dengan konsentrasi maltodekstrin tidak memberikan pengaruh terhadap seluruh parameter penelitian ini. | |||||||||
| Uncontrolled Keywords: | DE Value, Maltodextrin, Powder, Yoghurt | |||||||||
| Subjects: | Q Science > QD Chemistry Q Science > QR Microbiology T Technology > T Technology (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mr Rizal Febriansah | |||||||||
| Date Deposited: | 03 Jan 2024 11:41 | |||||||||
| Last Modified: | 03 Jan 2024 11:41 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/31832 |
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