CD Skripsi

Fortifikasi Bubuk Chlorella Sp. Dalam Pembuatan Yoghurt Sebagai Minuman Probiotik

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Yoghurt is one of the dairy products by utilizing microorganisms, especially lactic acid bacteria (Lactobacillus acidophilus) as fermentation process. Yoghurt lacks vitamin content, protein and high saturated fat. One way to improve yogurt nutrition is to fortify Chrorella sp. which contains nutrients, namely protein 60.5%, fat 11%, carbohydrates 20.1%, vitamins, minerals 4.6%, fiber 0.2%, chlorophyll, β-carotene and Chlorella Growth Factor (CGF), as well as antioxidants 32.74% (from the results of amino acids) which can be applied to food products in the form of health food. The purpose of the study was to determine the effect of Chlorella sp. powder fortification with different amounts on the quality characteristics of yogurt and the best treatment in yogurt process making. The research method is an experiment using a non-factorial Completely Randomized Design (CRD) consisting of 4 treatment levels, namely without the fortification of Chlorella sp. powder (YC0), fortification of 0.75% Chlorella sp. powder (YC1), fortification of 1% Chlorella sp. powder (YC2) and fortification of 1.25% Chlorella sp. powder (YC3). The research parameters observed were characteristics of appearance, taste and aroma in hedonic testing and hedonic quality, proximate composition (moisture content, fat, protein, ash, fiber), physical properties testing (pH, Aw, viscosity), total acid testing and lactic acid bacteria (LAB) growth testing. The results showed that yogurt with 1% Chlorella sp. powder fortification (YC2) was the best treatment with organoleptic characteristics such as green and thick yogurt, smells a little typical of Chlorella sp. and has a slightly sour taste typical of Chlorella sp. The proximate composition is 81.26% water content, 2.30% fat, 3.77% protein, 0.89% ash and 1.47% fiber. The results of physical properties testing are pH 4.66, Aw 0.81, viscosity 205.85 cP. Total acid test was 1.95% and LAB growth test was 2.1 x 107 colonies/g.

Keywords: Chlorella sp powder, fortification, hedonic, protein, yogurt.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004125670

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004125670

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 PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Aldi

Versi lain/terkait

Lampiran Berkas

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