Update Artikelilmiah: 41817

HASNA SONDANG FADILLA

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Abstrak (Bhs. Indonesia)

Yogurt merupakan produk olahan pangan yang mengandung antioksidan. Namun untuk meningkatkan kandungan vitamin C yogurt, ditambahkan ekstrak kayu manis dan daun meniran yang memiliki kandungan vitamin C. Vitamin C dapat berperan sebagai penangkal radikal bebas. Tujuan penambahan ekstrak kayu manis dan daun meniran pada yogurt selain untuk meningkatkan daya terima yogurt juga untuk meningkatkan kadar vitamin Cnya. Pada penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor variasi penambahan yaitu meniran (4% dan 6%) dan kayu manis (1%, 3%, dan 5%). Pengujian yang dilakukan pada penelitian ini meliputi uji hedonik, analisis kandungan vitamin C, dan analisis formula terbaik. Data hasil uji hedonik diuji menggunakan Kruskal-Wallis dan dilanjutkan dengan uji Mann Whitney 5%. Data hasil analisis kandungan vitamin C diuji menggunakan One Way Anova. Formula terbaik diperoleh dengan metode Indeks Efektivitas. Variasi penambahan ekstrak meniran dan kayu manis berpengaruh terhadap hedonik rasa, aftertaste, tekstur dan keseluruhan yogurt namun tidak berpengaruh nyata terhadap hedonik warna dan aroma yogurt. Penambahan meniran dan kayu manis tidak berpengaruh terhadap kadar vitamin C yogurt namun vitamin C tertinggi berada pada sampel M2K3 (meniran 6% dan kayu manis 5%). Formula terbaik yaitu pada sampel yogurt M1K2 (meniran 4% dan kayu manis 3%) dengan takaran saji 250 ml mengandung vitamin C sebanyak 153,03 mg.

Abtrak (Bhs. Inggris)

Yogurt is a dairy product and is one of the functional foods that is in great demand by the public, apart from its slightly sour taste and other health benefits. Cinnamon and meniran leaf extracts have a high content of vitamin C which can act as an antidote to free radicals. The purpose of adding cinnamon extract and meniran leaves to yogurt is not only to increase the acceptability of yogurt, but also to increase its vitamin C levels. In this study, a completely randomized design (CRD) was used with 2 additional variation factors, namely meniran (4% and 6%) and cinnamon (1%, 3% and 5%). Tests carried out in this study included hedonic tests, analysis of vitamin C content, and analysis of the best formula. The hedonic test results data were tested using Kruskal-Wallis and followed by the 5% Mann Whitney test. Data from the analysis of vitamin C content were tested using One Way Anova. The best formula is obtained by the Effectiveness Index method. The result is variations in the addition of meniran and cinnamon extracts had an effect on the hedonic taste, aftertaste, texture and overall texture of yogurt but had no significant effect on the hedonic color and aroma of yogurt. The addition of meniran and cinnamon had no effect on the yogurt's vitamin C levels but the highest vitamin C was in the M2K3 sample (6% meniran and 5% cinnamon). The best formula is the M1K2 yogurt sample (4% meniran and 3% cinnamon) at a serving size of 250 ml containing 153.03 mg of vitamin C.

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