Pengaruh Penambahan Starter Yogurt Dan Susu Skim Terhadap Kualitas Yogurt Susu Kacang Hijau (Vigna Radiata L)

Main Article Content

Aryati Rambu Nalu
Kukuk Yudiono
Sri Susilowati

Abstract

Yogurt is a type of beverage classified as a refreshment drink which is produced through a fermentation process that uses Lactic Acid Bacteria. Most legumes have been widely used as raw materials in the making of a milk known as vegetable milk. Legume milk contains amino acids that are almost equivalent to the amino acid  content of animal milk so it can be used as a base substitute material for fermented animal milk. Processed green bean milk yogurt is a form of food diversification. Skim milk is a low- fat milk added in the production of green bean milk yogurt, and yogurt starter is an important factor in the process of yogurt making. The purpose of the study is to determine the effects of the addition of yogurt starter and skim milk on the quality of green bean milk. The research design is 2-Factor Factorial Design arranged with Completely Randomized Design (CRD). Factor I consists of 2 levels, namely 12 grams of skim milk and 15 grams of skim milk; factor II consists of 3 levels, namely 15 ml, 20 ml, and 25 ml of starters. Observation variables consist of pH, total acid, viscosity, protein content, lactic acid bacteria, organoleptic aroma test, organoleptic texture test, and organoleptic taste test. From the results of this study, the highest results obtained in the treatment consist of: a) 12 grams of skim milk and 25 ml of 8.13%,Total Acid, Organoleptic Aroma Test 4.57, Organoleptic Texture Test 4.73; b) 15 grams of skim milk and 25 ml of starter of pH 4.17, Viscosity 8.67 cP, protein content 0.94%, Lactic Acid Bacteria 2933.33 x 103 CFU / mL, Organoleptic Aroma Test 4.57, Organoleptic Texture Test 4.61, Organoleptic Taste Test 5.02.

Downloads

Download data is not yet available.

Article Details

How to Cite
Rambu Nalu, A., Yudiono, K., & Susilowati, S. (2019). Pengaruh Penambahan Starter Yogurt Dan Susu Skim Terhadap Kualitas Yogurt Susu Kacang Hijau (Vigna Radiata L). Jurnal BisTek PERTANIAN: Agribisnis Dan Teknologi Hasil Pertanian, 6(01), 1-16. https://doi.org/10.37832/bistek.v6i01.4
Section
Articles

References

Anindita. 2002. Pembuatan yakult kacang hijau. kajian tingkat pengenceran dan konsentrasi sukrosa. Skripsi. FTP. Universitas Brawijaya. Malang.
Anjum, R.R., dan Zahoor, T. (2007). Comparative study of yoghurt prepared by using local isolated and commercial imported kultur culture. Journal of Research (Science) 18(1): 35-41.
Anonymous. 2016. Cara kerja ratation Viscometer. Laboratorium Pengujian Mutu dan Keamanan Pangan. Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya Malang.
[AOAC] Association of Official Analytical Chemists. 2005. AOAC official methods of analysis 18th ed. Horwitz W, Latimer WG(eds). AOAC International, Maryland, USA.
Askar, Surayah dan Sugiarto. 2005. Uji Kimiawi dan Organoleptik Sebagai Uji Mutu Yoghurt. Bogor: Balai Besar Penelitian Pasca Panen Pertanian.
Azizah, N. Pramono, B. Y. dan Abdu, M. B. S . 2013. Sifat Fisik, Organoleptik, dan Kesukaan Yogurt Drink Dengan Penambahan Ekstrak Buah Nangka. Research Article. http://www.journal.ift.or.id/files/23148151%20SIFAT%20FISIK,%20ORGANOLEPTIK,%20DAN%20KESUKAAN%20YOGURT%20D RINK%20DENGAN%20PENAM BAHAN%20EKSTRAK%20BUA H%20NANGKA.pdf .(diakses tanggal 05 Desember 2018)
Bahar dan Burhan. 2008. Kefir Minuman Susu Fermentasi dengan Segudang Khasiat untuk Kesehatan. PT. Gram edia Pustaka Utama. Jakarta,
Clark,S. 2009. The Sensory Evaluation of Diary Product. Springer Science and Business Media. New York.
Desmazeaud, M. 1996. Lactic Acid Bacteria in Food: Use and Safety.Cahiers Agricultures. 5 (5), 331-342.
Erungan, C. A., Ibrahim, B., Dan Nur A.Y. 2005. Analisis Pengambilan Keputusan Uji Organuliptik Dengan Metode Multi Kriteria. Jurnal Pengolahan Hasil Perikanan Indonesia. Insitusi Pertanian Bogor
Fratiwi., Yulneriwarni., Noverita. 2008. Fermentasi Kefir Dari Susu Kacang- Kacangan.1(2):45-54. Fakultas Biologi. Universitas Nasional. Jakarta. http:// webcache.googleusercontent.com/search?q=cache:http://biologi.unas.ac.id:8080/publikasi/fermentasi%2520kefir.p df (diakses 12 juli 2017)
Gustaw, W., Kordowska-Wiater, M. dan Kozio?. J. (2011). The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production. Acta Science. Polymer Technology 10(4): 455-466. (Diakses 28 November)
Hadioetomo, R.S.1993. Mikrobiologi Dasar Dalam Praktik Teknik dan Prosedur Dasar Laboratorium. PT Gramedia Pustaka Utama. Jakarta.
Harun, N., Rahmayuni., Sitepu, Y.E. 2013. Penambahan Gula Kelapa dan Lama Fermentasi Terhadap Kualitas Susu Fermentasi Kacang Merah (Phaesolus vulgarisL).12(2):916.http://edukasional.com/index.php/ARSA/article/view/26/19 (diakses 20 November 2018)
Kusumawati R, Tazwir, Wawasto A. 2008. Pengaruh perendaman dalam asam klorida terhadapkualitas gelatin tulang kakap merah (Lutjanus sp.). Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 3(1): 63-68.
Lee,W.J. dan Lucey, J.A. (2006). Structure and physical properties of yoghurt gel: Effect of inoculation rate Lee, K. G., A. S. Shibamoto,T. 2000.
Determination Of Antioxidant Properties Of Aroma Extracts From Various Beans. Journal Agric Food Chem.48(10):48174820.http://pubs.ac s.org/doi/pfd/10.1021/jf000237e (diakses 20 Januari 2017)
Mahdian, E., dan Tehrani, M.M. 2007. Evaluation the Effect of Milk Total Solids on the Relationship Between Growth and Activity of Starter Cultures and Quality of Concentrated Yoghurt. American-Eurasian J. Agric.
& Environ. Sci. 2 (5): 587-592. Mahmood, A., Abbas, N. dan Gilani, A.H. (2008). Quality of stirred buffalo milk yogurt blended with apple and banana fruits. Pakistan Journal of Agricultural Sciences 45(2): 276-
279.(diakses 28 November 2018).
Misgiyarta, Bintang M, dan Widowati S. 2003. Isolasi, Identifikasi dan Efektifitas Bakteri Asam Laktat Local untuk Fermentasi Susu Kacang-Kacangaan. Bandung : prosiding pertemuan ilmiah tahunan oerhimpunan mikroba Indonesia (PIT-PERMI).
Mulyono, 2001, Kamus Kimia, Rineka Cipta, Jakarta.
Mustakim, M. 2014. Budidaya Kacang Hijau. Yogyakarta : Pustaka Baru Press.
Nofrianti, R., Azima, F. and Eliyasmi, R., 2013. Pengaruh Penambahan Madu Terhadap Mutu Yoghurt Jagung (Zea mays Indurata). J. Aplikasi Teknol. Pang. 2(2).
Pescuma, M., Hebert, E.M., Mozzi, F. dan Valde, G.F. 2010. Functional fermented whey-based beverage using lactic acid bacteria. International Journal of Food Microbiology 141(1-2): 73-81. (Diakses 28 November 2018)
Riadi, Lieke. 2007. Teknologi Fermentasi. Yogyakarta : Graha Ilmu.
Schornburn, R. 2002. The Effects of Various Stabilizers on The Mouthfeel and Other Attributes of Yoghurt. Thesis. University of Florida.
Supriyano, T.2008. kandungan beta karotin, polifenol total dan aktivitas merantas radikal bebas kefir susu kacang hijau (Vigna radiate L) oleh pengaruh umlah stater dan konsentrasi glukosa.http://core.ac.uk/download/pdf/1171601.pdf. (diakses tanggal 20 januari 2017)
Tamime, A.Y. 2006. Fermented Milks. Blackwell Publishing Ltd, United Kingdom
Triyono, A. (2010). Mempelajari Pengaruh Penambahan Beberapa Asam Pada Proses Isolasi Protein Terhadap Tepung Protein Isolat Kacang Hijau (Phaseolus radiatus L).Seminar Rekayasa Kimia dan Proses. ISSN:1411-4216
Vos, P. De, G. M. Garrity, D. Jones, N .R. Krieg, W. Ludwig, F. A. Rainey, K. H. Schleifer, & W. B. Whitman. 2009. Bergey Manual Of Systematik Bacteriology Volume Three: The Fermicutes. 2nd ed. Springer, athens: xxxi+1422 hlm di akses tanggal 14 desember 2017
Waluyo, L. 2004. Mikrobiologi Univeristas Muhammadiyah Malang. UMM Press. Malang
Widagdha, S. 2014. Pengaruh Penambahan Sari Anggur (Vitis vinifera L.) dan Perbedaan Lama Fermentasi terhadap Karakteristik Fisik dan Kimia Yoghurt. Skripsi. Universitas Brawijaya. Malang.
Winarno, F.G., Wida, W. A., Weni, W. 2003. Flora Usus dan Yoghurt. Penerbit : Embrio Press. Bogor. file:///C:/Users/Z1401/Downloads/ MakalahKacanghijau.pdf. (diakses 23 Februari 2018)
Winarno, F. G. 1997. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta
Winarno, F.G. 2004. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta
Yasinta, P. 2015 Mempelajari Pengaruh Lama Fermentasi Terhadap Pengembangan Pangan Fungsional Yogurt Sinbiotik Kacang Merah dan Kacang Hijau. file:///C:/Users/Z1401/Downloads/I15pya%20(2).pdf (diakses tanggal 20 Desember 2018)
Yazid, Estien & Nursanti, Lisda. 2006. Penuntun Praktikum Biokimia Untuk Mahasiswa Analis. Yogyakarta: C.V Andi Offset.
Yusmarini, R. Indriati, T. Utami, dan Y. Marsono. (2010). Aktivitas Proteolitik Bakteri Asam Laktat dalamFermentasi Susu Kedelai. Jurnal Teknologi dan Industri Pangan. Vol 21 (2) : 129 - 134.
Yusmarini dan Efendi R. 2004. Evaluasi Mutu Soygurt yang Dibuat dengan Penambahan Beberapa Jenis Gula. Jurnal Natur Indonesia 6(2), 104?11