Artikel Ilmiah : G1H014021 a.n. ARMAIDA FITRI
| NIM | G1H014021 |
|---|---|
| Namamhs | ARMAIDA FITRI |
| Judul Artikel | PENGARUH PROPORSI DAN LAMA FERMENTASI TERHADAP KADAR Fe DAN KUALITAS SENSORI YOGURT KACANG MERAH plus SUSU KAMBING UNTUK REMAJA PUTRI ANEMIA |
| Abstrak (Bhs. Indonesia) | Latar Belakang : Konsumsi makanan sumber Fe secara cukup sesuai dengan kebutuhan diketahui dapat menghambat anemia. Yogurt kacang merah plus susu kambing diketahui memiliki kandungan Fe yang cukup tinggi. Penelitian ini bertujuan mengetahui pengaruh lama fermentasi dan proporsi yogurt kacang merah dan susu kambing terhadap kadar Fe dan kualitas sensori yogurt kacang merah plus susu kambing. Metode : Penelitian ini menggunakan Rancangan Acak Kelompok dengan dua faktor yaitu proporsi kacang merah:susu kambing (P) sebesar 90%:10% (P1); 80%:20% (P2); 70%:30% (P3) dan lama fermentasi (T) selama 12 jam (T1); 24 jam (T2). Sampel pada penelitian ini sebanyak 24 unit percobaan. Analisis variabel kimia menggunakan uji Ragam jika berbeda nyata dilanjut dengan Duncan’s Multiple Rank Test taraf 5% dan kualitas sensori menggunakan Uji Friedman, jika berbeda nyata dilanjut dengan Uji Banding Ganda taraf 5%. Kombinasi perlakuan terbaik menggunakan Indeks Efektivitas. Serving size produk yaitu sebesar 10% dari total kebutuhan harian. Hasil : Tidak terdapat pengaruh nyata lama fermentasi terhadap kadar Fe (P=0,83), terdapat pengaruh nyata Proporsi kacang merah dan susu kambing terhadap kadar Fe (P=0,037), dan terdapat pengaruh yang sangat nyata lama fermentasi dan proporsi yogurt kacang merah plus susu kambing terhadap kualitas sensori (rasa, aroma, kekentalan, warna dan kesukaan) (P=0,000). Kesimpulan : Yogurt kacang merah plus susu kambing terbaik terhadap kadar Fe dan kualitas sensori yaitu yogurt lama fermentasi 24 jam dan proporsi kacang merah:susu kambing 90%:10%. |
| Abtrak (Bhs. Inggris) | Background : Consumption of food in sufficient Fe resources according to the needs known can prevent anemia. Red beans plus goat’s milk yogurt is known to have a high Fe content. This study aims to determine the effect of fermentation time and the proportion of red beans and goat’s milk yogurt on Fe content and sensory quality of red bean plus goat's milk yogurt. Method : This study used a randomized block design with two factors, that is the proportion of red beans: goat’s milk (P) are 90%: 10% (P1); 80%: 20% (P2); 70%: 30% (P3) and fermentation time (T) are 12 hours (T1); 24 hours (T2). The sample in this study were 24 experimental units. Analysis of chemical variables using ANOVA if significantly different continued with Duncan 's Multiple Rank Test at 5% level and sensory quality using the Friedman Test, if significantly different then continued with the Double Appeal Test level of 5%. The best combination of treatments uses the Effectiveness Index. Serving size of product is equal to 10% of total daily needs. Result : There was no significant effect of fermentation time (P = 0.83) and there was a significant effect on the proportion of red beans and goat’s milk (P = 0.037) to Fe content. There was a very significant effect of fermentation time and the proportion of red beans and goat’s milk on sensory quality (taste, aroma, thickness, color and preference) (P = 0.000). Conclusion : The best red beans plus goat’s milk yogurt for Fe content and sensory quality is yogurt for 24 hours long fermentation and the proportion of red beans: goat's milk 90%: 10%. |
| Kata kunci | ogurt kacang merah plus susu kambing, kadar Fe, remaja putri anemia. |
| Pembimbing 1 | Dr. Ir. Hery Winarsi, M.S |
| Pembimbing 2 | Afina Rahcma Sulistyaning, S.Gz., M.Sc |
| Pembimbing 3 | |
| Tahun | 2018 |
| Jumlah Halaman | 10 |
| Tgl. Entri | 2018-11-27 15:37:15.535025 |