Pengaruh Perbandingan Sari Bit (Beta vulgaris L.) dengan Sari Kuini (Mangifera odorata Griff) dan Jumlah Gum Arab Terhadap Mutu Yoghurt
ABSTRAK
MUHAMMAD TRIYANTO : Pengaruh perbandingan sari bit (Beta vulgaris L.) dengan sari
kuini (Mangifera odorata Griff) dan jumlah gum arab terhadap mutu yoghurt, dibimbing oleh
RONA J. NAINGGOLAN dan ELISA JULIANTI.
Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari bit dengan sari
kuini dan jumlah gum arab terhadap mutu yoghurt. Penelitian ini dilakukan di Laboratorium
Mikrobiologi dan Laboratorium Teknologi Pangan, Fakultas Pertanian Universitas Sumatera
Utara, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari bit
dengan sari kuini (B) : (10%:90% ; 20%:80% ; 30%:70% ; 40%:60%) dan jumlah gum arab (G) :
(0,2% ; 0,4% ; 0,6%). Parameter yang dianalisa adalah total padatan, kadar air, kadar protein,
kadar lemak, kadar abu, kadar vitamin C, total asam, total padatan terlarut, total bakteri asam
laktat, nilai warna, viskositas, dan uji organoleptik warna, aroma, rasa, dan viskositas.
Hasil penelitian menunjukkan bahwa perbandingan sari bit dengan sari kuini memberikan
pengaruh berbeda sangat nyata terhadap nilai warna, viskositas, total padatan, kadar air, kadar
protein, kadar lemak, kadar abu, kadar vitamin C, total asam, total padatan terlarut, nilai hedonik
warna, rasa, dan viskositas, serta memberikan pengaruh berbeda nyata terhadap total bakteri asam
laktat dan nilai hedonik aroma. Penggunaan jumlah gum arab memberikan pengaruh berbeda
sangat nyata terhadap viskositas, kadar protein, kadar abu, kadar vitamin C, total asam, total
bakteri asam laktat, dan nilai hedonik viskositas. Interaksi antara kedua faktor memberikan
pengaruh berbeda sangat nyata terhadap kadar lemak, kadar abu, kadar vitamin C, total bakteri
asam laktat, dan nilai hedonik rasa, serta memberikan pengaruh berbeda tidak nyata terhadap nilai
warna, viskositas, total padatan, kadar air, kadar protein, total asam, total padatan terlarut, nilai
hedonik warna, aroma, dan viskositas. Yoghurt dengan mutu terbaik adalah perbandingan sari bit
dengan sari kuini (40%:60%) dan jumah gum arab (0,6%). Yoghurt dengan mutu terbaik tersebut
dilakukan uji aktivitas antioksidan.
Kata kunci : Bit, Kuini, Gum arab, Yoghurt
ABSTRACT
MUHAMMAD TRIYANTO : The effect of ratio of beet(Beta vulgaris L.) and kuini (Mangifera
odorata Griff) juices and concentration of arabic gumon the quality of yoghurt,supervised by
RONA J. NAINGGOLAN and ELISA JULIANTI.
This research was conducted to determine the effect of ratio of beet and kuini juices and
arabic gumconcentration on quality of yoghurt. This research was conducted at Laboratory of
Microbiology and Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera
Utara, Medan, using completely randomized design with two factors, i.e ratio of beet and kuini
juices (B) : (10%:90% ; 20%:80% ; 30%:70% ; 40%:60%) and concentration of arabic gum (G) :
(0,2% ; 0,4% ; 0,6%). The parameters analyzed were total solid, water content, protein content,
fat content, ash content, vitamin C content, total acid, total dissolved solid, total lactic
acidbacteria, value of color, viscosity, and organoleptic test of color, aroma, flavor, and viscosity.
The results showed that the ratio of beet and kuini juices had highly significant effect on
value of color, viscosity, total solid, water content, protein content, fat content, ash content,
vitamin C content, total acid, total dissolved solid, and organoleptic test of color, flavor, and
viscosity and had significant effect on total lactic acid bacteria and hedonic value of aroma.
Concentrationof arabic gum had highly significant effect on viscosity, protein content, ash content,
vitamin C content, total acid, total lactic acidbacteria, and hedonikvalue ofviscosity. The
interaction between the two factors had highly significant effect on fat content, ash content,
vitamin C content, total lactit acidbacteria, and the hedonic value of the flavor, and did not differ
significantly on the value of color, viscosity, total solid, water content, protein content, total acid,
total dissolved solid, the hedonic value of the color, aroma, and viscosity. Yoghurt that had the
best quality wasratio of beet and kuini juices of 40%:60% and 0,6%arabic gum. Antioxidant
activity of yoghurt withthe best quality was analyzed.
Keyword : Beet, Kuini, Arabic gum, Yoghurt
i
Universitas Sumatera Utara
MUHAMMAD TRIYANTO : Pengaruh perbandingan sari bit (Beta vulgaris L.) dengan sari
kuini (Mangifera odorata Griff) dan jumlah gum arab terhadap mutu yoghurt, dibimbing oleh
RONA J. NAINGGOLAN dan ELISA JULIANTI.
Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari bit dengan sari
kuini dan jumlah gum arab terhadap mutu yoghurt. Penelitian ini dilakukan di Laboratorium
Mikrobiologi dan Laboratorium Teknologi Pangan, Fakultas Pertanian Universitas Sumatera
Utara, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari bit
dengan sari kuini (B) : (10%:90% ; 20%:80% ; 30%:70% ; 40%:60%) dan jumlah gum arab (G) :
(0,2% ; 0,4% ; 0,6%). Parameter yang dianalisa adalah total padatan, kadar air, kadar protein,
kadar lemak, kadar abu, kadar vitamin C, total asam, total padatan terlarut, total bakteri asam
laktat, nilai warna, viskositas, dan uji organoleptik warna, aroma, rasa, dan viskositas.
Hasil penelitian menunjukkan bahwa perbandingan sari bit dengan sari kuini memberikan
pengaruh berbeda sangat nyata terhadap nilai warna, viskositas, total padatan, kadar air, kadar
protein, kadar lemak, kadar abu, kadar vitamin C, total asam, total padatan terlarut, nilai hedonik
warna, rasa, dan viskositas, serta memberikan pengaruh berbeda nyata terhadap total bakteri asam
laktat dan nilai hedonik aroma. Penggunaan jumlah gum arab memberikan pengaruh berbeda
sangat nyata terhadap viskositas, kadar protein, kadar abu, kadar vitamin C, total asam, total
bakteri asam laktat, dan nilai hedonik viskositas. Interaksi antara kedua faktor memberikan
pengaruh berbeda sangat nyata terhadap kadar lemak, kadar abu, kadar vitamin C, total bakteri
asam laktat, dan nilai hedonik rasa, serta memberikan pengaruh berbeda tidak nyata terhadap nilai
warna, viskositas, total padatan, kadar air, kadar protein, total asam, total padatan terlarut, nilai
hedonik warna, aroma, dan viskositas. Yoghurt dengan mutu terbaik adalah perbandingan sari bit
dengan sari kuini (40%:60%) dan jumah gum arab (0,6%). Yoghurt dengan mutu terbaik tersebut
dilakukan uji aktivitas antioksidan.
Kata kunci : Bit, Kuini, Gum arab, Yoghurt
ABSTRACT
MUHAMMAD TRIYANTO : The effect of ratio of beet(Beta vulgaris L.) and kuini (Mangifera
odorata Griff) juices and concentration of arabic gumon the quality of yoghurt,supervised by
RONA J. NAINGGOLAN and ELISA JULIANTI.
This research was conducted to determine the effect of ratio of beet and kuini juices and
arabic gumconcentration on quality of yoghurt. This research was conducted at Laboratory of
Microbiology and Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera
Utara, Medan, using completely randomized design with two factors, i.e ratio of beet and kuini
juices (B) : (10%:90% ; 20%:80% ; 30%:70% ; 40%:60%) and concentration of arabic gum (G) :
(0,2% ; 0,4% ; 0,6%). The parameters analyzed were total solid, water content, protein content,
fat content, ash content, vitamin C content, total acid, total dissolved solid, total lactic
acidbacteria, value of color, viscosity, and organoleptic test of color, aroma, flavor, and viscosity.
The results showed that the ratio of beet and kuini juices had highly significant effect on
value of color, viscosity, total solid, water content, protein content, fat content, ash content,
vitamin C content, total acid, total dissolved solid, and organoleptic test of color, flavor, and
viscosity and had significant effect on total lactic acid bacteria and hedonic value of aroma.
Concentrationof arabic gum had highly significant effect on viscosity, protein content, ash content,
vitamin C content, total acid, total lactic acidbacteria, and hedonikvalue ofviscosity. The
interaction between the two factors had highly significant effect on fat content, ash content,
vitamin C content, total lactit acidbacteria, and the hedonic value of the flavor, and did not differ
significantly on the value of color, viscosity, total solid, water content, protein content, total acid,
total dissolved solid, the hedonic value of the color, aroma, and viscosity. Yoghurt that had the
best quality wasratio of beet and kuini juices of 40%:60% and 0,6%arabic gum. Antioxidant
activity of yoghurt withthe best quality was analyzed.
Keyword : Beet, Kuini, Arabic gum, Yoghurt
i
Universitas Sumatera Utara