Artikel Ilmiah : D1A020026 a.n. RIDHO MAULAENI
| NIM | D1A020026 |
|---|---|
| Namamhs | RIDHO MAULAENI |
| Judul Artikel | PENGARUH EKSTRAK SEREH TERHADAP AKTIVITAS ANTIOKSIDAN, WARNA, DAN TOTAL ASAM TERTITRASI KEJU |
| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh berbagai konsentrasi ekstrak sereh terhadap aktivitas antioksidan, warna, dan total asam tertitrasi keju susu sapi. Materi yang digunakan meliputi 20.000 g susu, 500 g sereh, serta bahan lain yaitu enzim renet, bakteri mesofilik (Lactococcus lactis), CaCl2, akuades, indikator warna phenolphthalein, NaOH, DPPH 0,20 M, metanol dan garam. Penelitian ini menggunakan rancangan penelitian berupa Rancangan Acak Lengkap (RAL) dengan 5 perlakuan 4 ulangan. Perlakuan penelitian yaitu keju tanpa penambahan ekstrak sereh atau keju kontrol (P0), serta keju dengan penambahan ekstrak sereh 0,5% (P1), 1% (P2), 1,5% (P3), dan 2% (P4). Hasil analisis menunjukkan bahwa penambahan ekstrak sereh berpengaruh sangat nyata (P<0,01) terhadap aktivitas antioksidan keju dengan rataan nilai berkisar antara 29,30 – 58,38%. Namun tidak berpengaruh nyata (P>0,05) terhadap warna dan total asam tertitrasi keju. Rataan nilai warna meliputi L* (lightness) 42,10 – 42,82; a* (redness) -5,43 hingga -6,14; dan b* (yellowness) 16,08 – 16,85; sedangkan total asam tertitrasi berkisar antara 0,05 – 0,06%. Kesimpulan penelitian ini yaitu penambahan ekstrak sereh mampu meningkatkan aktivitas antioksidan hingga 58,38%, namun tidak memberikan pengaruh yang nyata terhadap warna dan total asam tertitrasi keju susu sapi. |
| Abtrak (Bhs. Inggris) | This research aims to determine the effect of various concentrations of lemongrass extract on the antioxidant activity, color and total titratable acidity of cow's milk cheese. The materials used include 20,000 g of milk, 500 g of lemongrass, as well as other ingredients, namely rennet enzyme, mesophilic bacteria (Lactococcus lactis), CaCl2, distilled water, color indicator phenolphthalein, NaOH, 0.20 M DPPH, methanol and salt. This study used a research design in the form of a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The research treatments were cheese without the addition of lemongrass extract or control cheese (P0), as well as cheese with the addition of 0.5% (P1), 1% (P2), 1.5% (P3), and 2% (P4) lemongrass extract. The results of the analysis showed that the addition of lemongrass extract had a very significant effect (P<0.01) on the antioxidant activity of cheese with average values ranging from 29.30 – 58.38%. However, there was no significant effect (P>0.05) on the color and total titratable acidity of the cheese. Average color values include L* (lightness) 42.10 – 42.82; a* (redness) -5.43 to -6.14; and b* (yellowness) 16.08 – 16.85; while the total titratable acidity ranges from 0.05 – 0.06%. The conclusion of this research is that the addition of lemongrass extract can increasing the antioxidant activity up to 58,38%, but does not have a significant effect on the color and total titratable acidity of cow's milk cheese. |
| Kata kunci | Keju, Sereh, Aktivitas antioksidan, Warna, Total asam tertitrasi |
| Pembimbing 1 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., M.P., IPU., ASEAN Eng |
| Pembimbing 2 | Ir. Juni Sumarmono, M.Sc., Ph.D., IPU., ASEAN Eng |
| Pembimbing 3 | - |
| Tahun | 2024 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2024-07-30 11:02:25.607905 |