CD Skripsi

Karakteristik Fungsional Dan Sensoris Yoghurt Yang Diperkaya Mikroenkapsulasi Ekstrak Bunga Telang (Clitoria Ternatea L.)

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Yoghurt is a fermented milk product that is fermented using lactic acid bacteria (LAB). Yoghurt diversification needs to be done to increase its functional value as a functional food, namely by adding butterfly pea flowers (Clitoria ternatea L.). The purpose of this study was to get the right microencapsulated concentration of butterfly pea flower extract to produce the best quality yoghurt. The treatment was the addition of microencapsulation of butterfly pea flower extract (0, 2, 4, and 6%). Data were analyzed statistically using analysis of variance (ANOVA), if F count ≥ F table then, it was continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the addition of microencapsulation of butterfly pea flower extract had a significant effect on total LAB, total acid, antioxidant activity, viscosity, and sensory assessment of color attributes, but had no significant effect on pH, sensory assessment of aroma and taste attributes. The selected treatment obtained was S1= addition of 2% microencapsulation of butterfly pea flower extract with a degree of acidity (pH) 4,41, antioxidant acticity of 46,24 ppm, viscosity of 2522,7 cP, total lactic acid of 1,05%, total BAL 9,39 log CFU/ml with a description of white, milk flavor, and yoghurt taste.


Keywords: Yoghurt, butterfly pea flower extract, antioxidant, functional food

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906111467

Penerbit

Pekanbaru : Univeristas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906111467

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Zenny

Versi lain/terkait

Lampiran Berkas

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