| NIM | I1D019019 |
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| Namamhs | RAIHANA MEIRA |
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| Judul Artikel | FORMULASI YOGURT KECAMBAH KACANG KORO PEDANG PUTIH (Canavalia Ensiformis) PLUS EKSTRAK KAYU MANIS (Cinnamomum Burmannii) |
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| Abstrak (Bhs. Indonesia) | Komplikasi DM dapat dicegah dengan mengonsumsi pangan fungsional seperti yogurt yang terbuat dari kacang-kacangan, salah satunya kacang koro pedang putih. Fermentasi yogurt menggunakan BAL. Ekstrak kayu manis dapat meningkatkan mutu yogurt. Tujuan penelitian ini untuk mengetahui pengaruh proporsi sucaro:skim, ekstrak kayu manis, BAL dan kombinasinya terhadap kadar vitamin C, protein terlarut dan mutu sensori; formula terbaiknya; dan takaran sajinya. Penelitian ini menggunakan Rancangan Acak Kelompok dengan perlakuan proporsi Sucaro:skim (90:10;80:20;70:30), ekstrak kayu manis (5%;10%) dan BAL (0,3%;0,5%). Dianalisis kadar vitamin C (titrasi iodium) dan protein terlarut (Lowry) Yocaroma. Formula terbaik menggunakan indeks efektivitas de Garmo (1984). Proporsi Sucaro:skim berpengaruh (p=0,00) terhadap vitamin C dan protein terlarut. Kadar ekstrak kayu manis berpengaruh terhadap vitamin C (p=0,01). Kadar BAL tidak berpengaruh terhadap vitamin C (p=0,714) dan protein terlarut (p=0,409). Kombinasi ketiganya berpengaruh (p=0,00) terhadap vitamin C, protein terlarut dan mutu sensori. Kombinasi proporsi sucaro:skim, ekstrak kayu manis dan BAL berpengaruh terhadap kadar vitamin C, protein terlarut dan mutu sensori. Formula terbaik Yocaroma terdapat pada perlakuan prorporsi Sucaro:skim 70:30, ekstrak kayu manis 10% dan BAL 0,5% dengan kandungan vitamin C 116,89mg/100g, protein terlarut 30,06%, mutu warna krem, rasa asam, aroma sedikit mencolok dan tekstur sedikit kental. Takaran saji Yocaroma adalah 250 ml. |
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| Abtrak (Bhs. Inggris) | There is a need to prevent DM complications by consuming functional foods such as yogurt made from beans, one of which is jack beans. Yogurt fermentation uses LAB. Cinnamon extract can improve the quality of yogurt. This study aims to determine the effect of sucaro:skim proportion, cinnamon extract, LAB and their combination on vitamin C content, soluble protein and sensory quality; the best formula; and serving size. This study used a Randomized Group Design with the treatment of Sucaro:skim proportion (90:10; 80:20; 70:30), cinnamon extract (5%; 10%) and LAB (0.3%; 0.5%). Vitamin C (iodine titration) and soluble protein (Lowry) content of Yocaroma were analyzed. The best formula used de Garmo effectiveness index (1984). The proportion of Sucaro:skim affected (p=0.00) on vitamin C and soluble protein. Cinnamon extract concentration affected vitamin C (p=0.01). LAB content had no effect on vitamin C (p=0.714) and soluble protein (p=0.409). The combination of the three affected (p=0.00) vitamin C, soluble protein and sensory quality. The combination of sucaro:skim proportion, cinnamon extract and LAB affected the vitamin C content, soluble protein and sensory quality. The best Yocaroma formula is found in the treatment of Sucaro:skim proportion 70:30, cinnamon extract 10% and LAB 0.5% with vitamin C content 116.89mg/100g, soluble protein 30.06%, cream color quality, sour taste, slightly striking aroma and slightly thick texture. The serving size of Yocaroma is 250 ml. |
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| Kata kunci | kacang koro pedang putih, kayu manis, BAL, vitamin C-protein terlarut-mutu sensori |
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| Pembimbing 1 | Prof. Dr. Ir. Hery Winarsi, MS |
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| Pembimbing 2 | Gumintang Ratna Ramadhan, S.TP, M.Si |
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| Pembimbing 3 | |
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| Tahun | 2023 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2023-08-01 13:11:26.372404 |
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