Update Artikelilmiah: 48147

ASTRI SALMA NADZIFAH

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang: Stres oksidatif dapat memicu kejadian diabetes melitus tipe-2. Produk pangan kaya antioksidan diyakini mampu mengatasi stres oksidatif. Tujuan penelitian ini untuk mengetahui pengaruh proporsi susu kecambah kacang tanah (Sucamkata) : skim, ekstrak serai, ekstrak jahe, dan interaksinya terhadap kadar fenolik, serat, dan mutu sensori yogurt berbasis kecambah kacang tanah (Yo-canserah). 
Metodologi: Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan faktor proporsi Sucamkata : skim (90:10; 80:20; 70:30), ekstrak serai (1,5%; 2%) dan ekstrak jahe (1%; 1,5%). Kadar fenolik Yo-canserah ditentukan menggunakan metode Folin Ciocalteu; serat menggunakan metode gravimetri; mutu sensori menggunakan metode skoring. Data dianalisis menggunakan Anova, dilanjutkan dengan DMRT bila terdapat signifikansi 0,05. Formula terbaik menggunakan indeks efektivitas.  
Hasil Penelitian: Proporsi Sucamkata : skim meningkatkan kadar fenolik dan serat (p<0,05). 
Ekstrak serai meningkatkan kadar fenolik (p<0,05). Ekstrak jahe meningkatkan kadar serat (p<0,05). Interaksi ketiganya meningkatkan kadar fenolik, serat, dan mutu sensori (rasa, aroma, dan kekentalan) (p<0,05). Formula terbaik terbuat dari Sucamkata : skim 70:30, 2% ekstrak serai, dan 1,5% ekstrak jahe yang mengandung fenolik 1.413,37 mg GAE/L, serat 2,53%, probiotik 3,6x109 CFU/mL, warna cukup putih kecokelatan, aroma cukup beraroma serai dan jahe, rasa asam, dan tekstur cukup kental.

Abtrak (Bhs. Inggris)

Background: Type-2 diabetes mellitus can be triggered by oxidative stress. Food product rich in antioxidants are considered capable of overcoming oxidative stress. This research aimed to determine the effect of the proportion of Sucamkata: skim, lemongrass extract, ginger extract, and their interaction on phenolic, fiber, and sensory quality of peanut sprout yogurt. 
Methodology: This study used Randomized Block Design with the proportion of Sucamkata: skim (90:10, 80:20, 70:30), lemongrass extract (1.5%, 2%) and ginger extract (1%, 1.5%).Phenolic content was analyzed using Folin Ciocalteu method; fiber using gravimetric method; and sensory quality using scoring method. Data analyzed using ANOVA, followed by DMRT if significance 0.05. The best formula uses an effectiveness index. 
Researh 
Results: Proportion of sucamkata: skim increased phenolic and fiber (p<0.05). Lemongrass extract increased phenolic (p<0.05). Ginger extract increased fiber (p<0.05). Interaction of three increased phenolic content, fiber, sensory quality (taste, aroma, and viscosity) significantly (p<0.05). The best formula made from Sucamkata: skim 70:30, 2% lemongrass extract, and 1.5% ginger extract contains 1,413.37 mg GAE/L phenolics, 2.53% fiber, 3.6x109 CFU/mL probiotics, moderately brownish white, moderately aromatic with lemongrass and ginger, sour, and moderately thick. 
Conclusion: Yo-canserah has potential as a functional drink for type-2 diabetes 
mellitus. 
Keywords: peanut sprout yogurt, extract of lemongrass and ginger, phenolic, fiber, 
sensory quality

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