CD Skripsi

Karakteristik Mutu Yoghurt Buah Naga Merah (Hylocereus Polyrhizus) Selama Penyimpanan

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ABSTRACT
Yogurt is a beverage product processed through milk fermentation using
Lactobacillus bulgaricus and Streptoccocus thermophilus. To add flavor, color, and
aroma so as to improve the oraganoleptic properties of yogurt, it is necessary to add
fruit in the manufacturing process such as dragon fruit. The use of red dragon fruit
puree in yogurt is expected to increase the shelf life of yogurt, improve organoleptic,
and increase the nutritional value of yogurt, as well the antioxidants content that
function to prevent or delay several types of cell damage due to the oxidation. This
study aimed to determine the quality characteristics of red dragon fruit yogurt during
storage. The research was carried out using a completely randomized design with
four treatments. The treatments in the study included storage times of 0, 7, 14, and
21 days at cold temperatures (4°C) which were repeated four times to obtain 16
experimental units. The data obtained were analyzed statistically using the ANOVA
test. If the calculated F value is greater than or equal to the F table, then it is
continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The
results of the analysis of variance showed that the storage times of red dragon fruit
yogurt had a significant effect on the degree of the total lastic acid bacteria, total
titratable acid, pH and viscosity. The results showed that the strorage period of red
dragon fruit yoghurt had no significant effect on antioxidant activity as well as
descriptive sensory assessment. The selected treatment was, P3 (14 days) red dragon
fruit yogurt with, total LAB of 8.91 log CFU/ml, pH of 4.76, total titrated acid of
0.369%, viscosity of 726.82cP, and antioxidant of 10.52 ppm. The yogurt in P4 (21
days) treatment tasted sour, was red, smelled like dragon fruit, was a little thick.
Keywords: antioxidants, l. bulgaricus, red dragon fruit, yogurt, s. thermophilus

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906110345

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906110345

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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