Artikel Ilmiah : D1A020085 a.n. CAHYA WULANDARI
| NIM | D1A020085 |
|---|---|
| Namamhs | CAHYA WULANDARI |
| Judul Artikel | FORTIFIKASI KEJU DENGAN EKSTRAK KAYU MANIS (Cinnamomum burmannii) SEBAGAI PANGAN FUNGSIONAL |
| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi keju susu sapi dengan ekstrak kayu manis (Cinnamomum burmannii) terhadap aktivitas antioksidan, warna, dan total asam tertitrasi. Materi penelitian yang digunakan yaitu 20.000 g susu sapi, 500 g kayu manis, 20 g rennet, 0,4 g bakteri mesofilik (Lactococcus lactis), dan 10 g CaCl2. Metode penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah penambahan ekstrak kayu manis sebesar 0%, 0,5%, 1%, 1,5% dan 2%. Data dianalisis menggunakan analisis variansi dengan uji lanjut orthogonal polynomial. Hasil analisis menunjukkan penambahan ekstrak kayu manis berpengaruh nyata terhadap aktivitas antioksidan, berpengaruh sangat nyata terhadap L* (lightness), a* (redness) dan berpengaruh nyata terhadap b*(yellowness), serta tidak berpengaruh nyata terhadap total asam tertitrasi. Rataan aktivitas antioksidan 63,53%, rataan L* (lightness) 40,44, a* (redness) - 4,35, b* (yellowness) 16,30, serta rataan total asam tertitrasi 0,04%. Kesimpulan, penambahan ekstrak kayu manis yang semakin tinggi terbukti meningkatkan nilai aktivitas antioksidan. Penambahan ekstrak kayu manis yang semakin tinggi mengubah warna keju menjadi gelap, karena nilai L* (lightness) semakin menurun, nilai a* (redness) meningkat, dan nilai b* (yellowness) menurun. Penambahan ekstrak kayu manis yang semakin tinggi tidak memengaruhi nilai total asam tertitrasi. |
| Abtrak (Bhs. Inggris) | This research aimed to determine the effect of fortifying cow's milk cheese with cinnamon (Cinnamomum burmannii) extract on antioxidant activity, color and total titratable acids. The research materials used were 20,000 g cow's milk, 500 g cinnamon, 20 g rennet, 0.4 g mesophilic bacteria (Lactococcus lactis), and 10 g CaCl2. The research method was carried out experimentally using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatment given was the addition of cinnamon extract at 0%, 0.5%, 1%, 1.5% and 2%. Data were analyzed using variance analysis with further orthogonal polynomial tests. The results of the analysis showed that the addition of cinnamon extract had a significant effect on antioxidant activity, had a very significant effect on L* (lightness), a* (redness) and had a significant effect on b* (yellowness), and had no significant effect on total titrated acid. The average antioxidant activity was 63.53%, the average L* (lightness) was 40.44, a* (redness) -4.35, b* (yellowness) 16.30, and the average total titrated acid was 0.04%. In conclusion, the addition of higher amounts of cinnamon extract was proven to increase the value of antioxidant activity. The addition of increasing levels of cinnamon extract changes the color of the cheese to dark, because the L* (lightness) value decreases, the a* (redness) value increases, and the b* (yellowness) value decreases. The addition of higher amounts of cinnamon extract did not affect the total value of titrated acid. |
| Kata kunci | keju, susu sapi, ekstrak kayu manis, 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 | 10 |
| Tgl. Entri | 2024-07-30 11:02:35.696969 |