Rendemen, Nilai pH, Tekstur, dan Aktivitas Antioksidan Keju Segar dengan Bahan Pengasam Ekstrak Bunga Rosella Ungu (Hibiscus sabdariffa L.) - Puji Nugroho; Bambang Dwiloka; Heni Rizqiati (Program Studi Teknologi Pangan, 2018)
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak bunga rosella ungu (Hibiscus sabdariffa Linn) terhadap rendemen, nilai pH, tekstur, dan aktivitas antioksidan keju segar susu sapi. Konsentrasi penambahan ekstrak bunga rosella ungu yang digunakan adalah 0%, 2,5%, 5%, 7,5%, dan 10% (v/v). Rendemen diukur menggunakan timbangan, pH diukur dengan pH meter, tekstur diukur dengan Texture Analyzer dan antioksidan diukur dengan metode DPPH. Data hasil penelitian dianalisis dengan metode one way ANOVA dan Uji Wilayah Ganda Duncan pada taraf signifikansi α = 0,05. Hasil penelitian menunjukkan bahwa penambahan ekstrak bunga rosella ungu secara signifikan menunjukkan peningkatan terhadap rendemen, pH, tekstur, dan antioksidan. Konsentarsi rosella ungu 2,5% menunjukkan data lebih baik dibandingkan perlakuan kontrol.Yield, pH Value, Texture, and Antioxidant Activity Quality of Fresh Cheese using Purple Roselle (Hibiscus Sabdariffa L.)AbstractThe aim of this research is to analyse the effect of addition of purple rosella flower extract (Hibiscus sabdariffa Linn) to rendemen, pH value, texture and antioxidant activity of fresh cow milk cheese. The concentration of rosella flower extract was 0%, 2.5%, 5%, 7,5%, and 10%. (v / v). The yield was measured using a scale, pH measured by pH meter, texture measured with texture analyzer and antioxidants measured by DPPH method. The data were analyzed by one way ANOVA method and duncan multiple range test at significance level α = 0,05. The results showed that the addition of rosella flower extract significantly increased in rendement, pH, texture, and antioxidants. The concentration of purple rosella 2.5% showed better value than the control treatment.