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Nurhayati, Nurhayati
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Mataram, Mataram
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Pro Food

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Kajian Penambahan Ubi Jalar Ungu (Ipomoea batatas blackie) Terhadap Sifat Kimia dan Sensoris Yoghurt Susu Kedelai: The Fortification of Purple Sweet Potato (Ipomoea batatas blackie) on Chemical and Sensory Properties of Soygurt Irfan Irfan; Nurhayati Nurhayati; Asmawati Asmawati
Pro Food Vol. 7 No. 2 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i2.209

Abstract

ABSTRACT Yoghurt is a drink made from the fermentation process of milk (animal and vegetable) with the addition of probiotic bacteria. To enrich the nutritional value and taste, yoghurt can be added with various types of fruits, vegetables and tubers including purple sweet potato. This study aims to determine the effect of fortification of purple sweet potato paste on the chemical and sensory properties of soymilk yoghurt. This study was designed using a completely randomized design (CRD) with fortification treatment of purple sweet potato paste (0, 15%, 30%, 45%, 60% and 75%). Observational data were analyzed by Analysis of Diversity (Table ANOVA) at 5% significance level and further test with Honest Significant Difference (BNJ) 5% test. The results showed that purple sweet potato fortification significantly affected the chemical properties (protein content and lactic acid content), as well as the sensory properties of the parameter scores of color, taste and texture/thickness values, but had no significant effect on the aroma value of the soymilk yoghurt. observed. The best treatment was obtained at treatment T3 (fortified purple sweet potato paste 45%) with protein content of 2.81%, lactic acid 2.22%, light purple in color, slightly liked aroma and taste and slightly thick texture.   ABSTRAK Yoghurt adalah minuman yang terbuat dari proses fermentasi susu (hewani dan nabati) dengan penambahan bakteri probiotik. Untuk memperkaya nilai gizi dan cita rasanya, yoghurt dapat ditambahkan dengan berbagai jenis buah, sayuran dan umbi-umbian termasuk ubi jalar ungu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta ubi jalar ungu terhadap sifat kimia dan sensoris yoghurt susu kedelai. Penelitian ini dirancang dengan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan pasta ubi jalar ungu sebesar (0, 15%, 30%, 45%, 60% dan 75%). Data hasil pengamatan di analisis dengan Analisis Keragaman (Tabel Anova) pada taraf nyata 5% dan uji lanjut dengan uji Beda Nyata Jujur (BNJ) 5%. Hasil penelitian menunjukkan bahwa penambahan ubi jalar ungu berpengaruh secara nyata terhadap sifat kimia (kadar protein dan kadar asam laktat), serta sifat sensorik parameter skor nilai warna, rasa dan tekstur/kekentalan, tetapi tidak berpengaruh secara nyata terhadap skor nilai aroma yoghurt susu kedelai yang diamati. Perlakuan terbaik diperoleh pada perlakuan T3 (penambahan pasta ubi jalar ungu 45%) dengan kadar protein 2,81%, asam laktat 2,22%, berwarna ungu muda, aroma dan rasa agak suka serta tekstur agak kental.
Co-Authors -, Baharuddin -, Ibrahim - -, Mintasrihardi - Abdul Wahab Abi Adit Nusgia Adhawati, Laela Adi Gunawan, Adi Adi Saputrayadi Adiansyah, Joni Agum Muladi Agus Herianto Ahmad Fathoni Ahmad Jupri Ahmad Kutbi Rais ALUH NIKMATULLAH Apriyanto, Mulono Arif Wijaya Ariyanto Ariyanto Ariyanto Ariyanto Artiningrum, Novitaa Tri Aryan Perdana Putra Asmawati Asmawati Asmawati Asmawati Asrul Huzair Azhari Azhari Azhari Burhanuddin Burhanuddin Desy Syafitri Deviana Mayasari Dining Aidil Candri, Dining Aidil Djagal Wiseso Marseno Djagal Wiseso Marseno Erni Romansyah Fathul Rakhman Fathuryani Fathuryani Fitriyah, Andi Tenri FMC Sigit Setyabudi Gunadi, Putu Eka Hafiz, Abdul Harry Irawan Johari Hasanto, Rizki Primaditya Hasri Kusuma Wardi Hasri Kusuma Wardi Hety Maesaroh Hirsan, Fariz Primadi Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ida Wahyuni Irfan Irfan Irma Setiawan, Irma Johari, Harry Johari, Harry Irawan Joni Safaat Adiansyah Junaidi Am Kadek Rantawan Kamaluddin Kamaluddin Karyanik, Karyanik Khosiah Khosiah Kurniasih Sukenti Kurniawati, Ety Kutbi Rais, Ahmad Lailatul Rajai Lestari, Dinda Propita Lusi Hardianingsih M. Hamam Nasiruddin M. Saleh M. Sobry Mahsup Mahsup Mahsup, Mahsup Maliq, Nina Mardiyah Hayati Marianah Marianah Marianah, Marianah Marianah, Marianah Mas,ad, Mas,ad Matrani, Bedy Matrani, Bedy Fara Aga Maya Sari Mintasrihardi, Mintasrihardi Muanah, Muanah Muh. Hidayatur Rohman Muhammad Jahidin Muliatiningsih Muliatiningsih murdiah, murdiah Mursal Ghazali Mursal Ghazali Mursal Ghazali Novi Yanti Sandra Dewi Nur Annisa Istiqamah Nur Indah Julisaniah Nurin Rochayati Nurjan, Fatman Nurul Huda Palahuddin, Palahuddin Pazila, Baiq Dinda Aluh Putri Rahman, Fatuh Rakhman, Fathul Ratri Retno Utami RINA KURNIANINGSIH Risqa Rabbani Rizki, Anis Syakiratur Salikin Salikin Saputrayadi, Adi Sari, Desy Ambar Septi Falensia Haris Setyabudi, Francis M.C. Sigit Sinta Muhardini Sintayana Muhardini Siti Hasanah Sri Rejeki Suhairin, Suhairin Suherman Suherman Sukuryadi Sukuryadi Sukuryadi, Sukuryadi Sunarpi Sunarpi Supriyanto Supriyanto Supriyanto Supriyanto Suryadi Syirril Ihromi Syirril Ihromi, Syirril Tanwirul Millati Wiwit Bayu Adi Yeni Sulastri Yeni Sulastri Yeni Sulastri Yulianto Suteja Yusdianto Yusdianto Zuliawan, Ikbal