PENGARUH JENIS GULA DAN KONSENTRASI EKSTRAK THE HIJAU TERHADAP KARAKTERISTIK FISIKOKIMIA, VIABILITAS BAKTERI ASAM LAKTAT, DAN ORGANOLEPTIK YOGURT NON FAT
Abstract: Yogurt is a
fermented milk product which utilizes two kinds of lactic acid bacteria,
Streptococcus thermophillus (ST) dan Lactobacillus bulgaricus (LB). Utilization
of another kind of sugar such as isomalt, which has lower amount of calories
compared to sucrose, may be used as an alternative sweetener in yogurt product.
Addition of green tea extract is expected to act as natural colorant and aroma
and flavor enhancer. The research used experimental design of Randomized Block
Design (RBD) nested with two factors: the type of sugar and green tea extract
concentrastion with 4 replications. The parameters observed are pH acidity,
syneresis, total of lactic acid bacteria, and organoleptic properties
(preferences of taste, aroma, and color). The data obtained were statistically
analyzed by ANOVA test (Analysis of Variance) at α=5% and continued with
Duncan’s Multiple Range Test to determine the level of treatment which has
significant difference. The selection of the best treatment is done by
Effectiveness Index test. The use of different types of sugar have no
significant effect on pH, acidity, syneresis, and total lactic acid bacteria
(BAL), while the difference in the concentration of green tea extract was
significantly different to acidity, syneresis, and total lactic acid bacteria.
Differences in the concentration of green tea extract with isomalt resulted in
increasing acidity, syneresis, and total lactic acid bacteria. Utilization of
sucrose resulted significant difference in 15% green tea extract concentraion.
The use of sucrose has higher acceptability compared to isomalt. Taste
properties between sugar and isomalt yogurt is significantly different, while
aroma and color is insignificant, which isomalt is in 'rather liked' category.
20% concentration of green tea extract is concluded to be the best treatment,
with properties of sucrose-utilized yogurt are 4.532 pH, 0.70% acidity, 5.09%
syneresis, 9.4605 log cfu/mL Total Plate Count (TPC), while properties of
isomalt yogurt are 4.508 pH, 0.81% acidity, 8.44% syneresis, 9.8743 log cfu /
mL TPC.
Penulis: Suzanna Taniaji,
Netty Kusumawati, Indah Kuswardhani
Kode Jurnal: jppertaniandd160903
