Update Artikelilmiah: 54878

SHEFIRA TRI SADRAHARANI

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Abstrak (Bhs. Indonesia)

Yoghurt susu kambing merupakan produk pangan fermentasi yang memiliki nilai gizi dan potensi manfaat kesehatan, tetapi masih menghadapi kendala sensori berupa aroma prengus (goaty flavor) dan rasa asam yang dapat memengaruhi penerimaan konsumen. Pengembangan yoghurt susu kambing dapat dilakukan melalui penambahan bahan alami yang mengandung senyawa bioaktif. Jahe merah (Zingiber officinale var. rubrum) dan serai (Cymbopogon citratus) mengandung senyawa fenolik dan minyak atsiri yang berpotensi meningkatkan aktivitas antioksidan serta karakteristik sensori. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi ekstrak jahe merah, serai, dan kombinasi jahe merah-serai serta menentukan perlakuan terbaik berdasarkan karakteristik mikrobiologi, fisikokimia, dan sensori yoghurt susu kambing. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 3 × 3 dengan jenis ekstrak berupa ekstrak jahe merah, ekstrak serai, dan kombinasi ekstrak jahe merah dan serai (1:1), serta konsentrasi 1%, 3%, dan 5% (b/b), dengan tiga kali ulangan sehingga diperoleh 27 satuan percobaan. Parameter yang diamati meliputi total bakteri asam laktat (BAL), pH, total asam tertitrasi, kadar total fenol, aktivitas antioksidan, kadar protein terlarut, kadar gula reduksi, serta karakteristik sensori. Data dianalisis menggunakan ANOVA pada taraf 5% dan DMRT apabila terdapat pengaruh nyata, sedangkan data sensori dianalisis menggunakan uji Friedman yang dilanjutkan dengan pairwise comparisons dengan koreksi Bonferroni. Perlakuan terbaik ditentukan menggunakan analisis indeks efektivitas. Hasil penelitian menunjukkan bahwa jenis ekstrak tidak berpengaruh nyata terhadap total BAL, pH, total asam tertitrasi, dan kadar total fenol, tetapi berpengaruh nyata terhadap aktivitas antioksidan, kadar protein terlarut, dan kadar gula reduksi. Konsentrasi ekstrak berpengaruh nyata terhadap total BAL, pH, total asam tertitrasi, kadar total fenol, dan aktivitas antioksidan, sedangkan interaksi jenis ekstrak dan konsentrasi berpengaruh nyata terhadap total BAL, pH, total asam tertitrasi, kadar protein terlarut, kadar gula reduksi, serta seluruh karakteristik sensori. Peningkatan konsentrasi ekstrak cenderung meningkatkan kadar total fenol, aktivitas antioksidan, total asam tertitrasi, dan intensitas kekentalan berdasarkan atribut tekstur serta menurunkan pH dan jumlah BAL. Seluruh perlakuan memenuhi persyaratan minimum jumlah BAL yoghurt, sedangkan peningkatan karakteristik fungsional tidak selalu diikuti peningkatan tingkat kesukaan keseluruhan panelis. Berdasarkan analisis indeks efektivitas, ekstrak serai dengan konsentrasi 5% (J2K3) merupakan perlakuan terbaik dengan nilai indeks efektivitas 0,66 dan menghasilkan keseimbangan karakteristik mikrobiologi, fisikokimia, dan sensori paling baik.

Abtrak (Bhs. Inggris)

Goat milk yogurt is a fermented food product with nutritional value and potential health benefits, but its utilization still faces sensory challenges due to its characteristic goaty flavor and sour taste, which may affect consumer acceptance. The development of goat milk yogurt can be achieved through the addition of natural ingredients containing bioactive compounds. Red ginger (Zingiber officinale var. rubrum) and lemongrass (Cymbopogon citratus) contain phenolic compounds and essential oils that have the potential to increase antioxidant activity and improve sensory characteristics. This study aimed to determine the effects of extract type and concentration of red ginger, lemongrass, and their combination, as well as to determine the best treatment based on the microbiological, physicochemical, and sensory characteristics of goat milk yogurt. The study used a Completely Randomized Design (CRD) with a 3 × 3 factorial pattern, consisting of extract type, namely red ginger extract, lemongrass extract, and a 1:1 combination of red ginger and lemongrass extracts, and extract concentrations of 1%, 3%, and 5% (w/w), with three replications, resulting in 27 experimental units. The observed parameters included total lactic acid bacteria (LAB), pH, titratable acidity, total phenolic content, antioxidant activity, soluble protein content, reducing sugar content, and sensory characteristics. Data were analyzed using ANOVA at a 5% significance level followed by Duncan's Multiple Range Test (DMRT) when significant effects were observed, while sensory data were analyzed using the Friedman test followed by pairwise comparisons with Bonferroni correction. The best treatment was determined using the effectiveness index analysis. The results showed that extract type had no significant effect on total LAB, pH, titratable acidity, and total phenolic content, but significantly affected antioxidant activity, soluble protein content, and reducing sugar content. Extract concentration significantly affected total LAB, pH, titratable acidity, total phenolic content, and antioxidant activity, while the interaction between extract type and concentration significantly affected total LAB, pH, titratable acidity, soluble protein content, reducing sugar content, and all sensory characteristics. Increasing extract concentration tended to increase total phenolic content, antioxidant activity, titratable acidity, and the intensity of thickness based on the texture attribute, while decreasing pH and LAB count. All treatments met the minimum LAB requirement for yogurt, whereas improvements in functional characteristics were not always accompanied by increased overall acceptance by panelists. Based on the effectiveness index analysis, lemongrass extract at a concentration of 5% (J2K3) was the best treatment, with an effectiveness index of 0.66, providing the best balance of microbiological, physicochemical, and sensory characteristics.

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