Analisis Komponen Aktif Cita-Rasa Pada Susu Fermentasi Dengan Kromatografi Gas
ABSTRACT: Fermented milk is
milk processed product that to be one source of nutritious food for humans. The
action of food component such as flavor is accepted, sense of taste and smell
generated complex assessment of food flavors in the mouth. The flavor
components of fermented milk together and interact with each other when
consumed and cause the perception of taste between like or dislike. This is an
important factor in developing diversification of fermented milk product so as
to attract customers other than in terms of aspects of nutrition and health.
Flavor is one of the most important criteria in the acceptance of a food
ingredient. During processing and storage flavor change easily. This study used
gas chromatography to detect the formation of the active component of the flavor
of fermented milk. The purpose of this study was to determine the active
components in fermented milk which is the formation of flavor. This research
was conducted in the Laboratory of Animal Feed Laboratory of the Faculty of
Agriculture and Food Chemistry Unsyiah and PAU Food and Nutrition IPB Bogor.
This study uses a Likens - Nickerson distillation stage concentrated with
Vigreux column and identified by Gas Chromatography Mass Spectrometer. Gas
chromatography has identified that the class of acids, alcohols, esters and
alkanes group forming an active component in the flavor of fermented milk
although relatively varied. In yoghurt, acid found in relatively high amount of
alcohol is more varied in its kind. Yogurt with single culture L.bulgaricus has
more ketones and aldehydes components. Volatile components were detected mostly
in kefir acids, alcohols, esters and alkane derivatives. The curd is dominated
by acidic components in addition to alcohol and aldehyde.
Penulis: Dzarnisa, Herawati
Latif
Kode Jurnal: jppeternakandd140177
