Gambaran Mutu Organoleptik dan Daya Terima Yogurt Kacang Merah dengan Penambahan Glukosa

Saputra, Muhammad Bismo (2023) Gambaran Mutu Organoleptik dan Daya Terima Yogurt Kacang Merah dengan Penambahan Glukosa. Laporan Tugas Akhir, PROGRAM STUDI DIII GIZI, POLTEKKES KEMENKES PALANGKARAYA.

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Abstract

Latar Belakang : Yoghurt adalah susu yang diolah melalui fermentasi bakteri. yogurt yang terbuat dari sari kacang merah sangat berpotensi untuk dikembangkan karena nilai kandungan gizi yang tinggi, harga produk yogurt nabati relatif murah jika dibandingkan dengan yogurt susu hewani Tujuan : Tujuan umum penelitian ini adalah Untuk mengetahui gambaran mutu organoleptik dan daya terima yogurt kacang merah dengan penambahan glukosa Metode penelitian : penelitian ini dilaksanakan Januari – Mei 2023 dengan jenis penelitian eksperimental dan desain penelitian menggunakan rancangan acak langkap (RAL). Hasil dan Pembahasan : Hasil penelitian menunjukkan karakteristik produk yogurt kacang merah memiliki warna agak merah muda rasa asam, tekstur kental dan aroma langu ciri khas kacang merah dengan nilai ph 5. Dari hasil uji daya terima terhadap 30 panelis agak terlatih sebagian besar panelis menyukai tekstur dan warna yogurt kacang merah. Sebagian sebasar panelis tidak menyukai rasa dan aroma yogurt kacang merah. melalui hasil uji Kruskall Wallis, diketahui bahwa tidak terdapat pengaruh antara penambahan konsentrasi glukosa terhadap rasa, warna, aroma dan tekstur yogurt kacang merah Kesimpulan : hasil penelitian menunjukkan bahwa karakteristik yogurt kacang merah memliki warna agak merah muda, rasa asam, tekstur kental, dan aroma langu ciri khas kacang merah dengan ph 5. Hasil terbaik adalah dengan konsentrasi 14% karena paling disukai oleh panelis dengan rata – rata hasil mean range tertinggi yaitu 67,01

Background: Yogurt is milk that is processed through the elimination of bacteria. Yogurt made from red beans extract has the potential to be developed due to its high nutritional value, the price of vegetable yogurt products is relatively cheap when compared to animal milk yogurt. Objective: The general objective of this study was to describe the organoleptic quality and acceptability of red bean yogurt with the addition of glucose. Research method: This research was carried out from January to May 2023 with the type of experimental research and the research design used a complete randomized design (CRD). Results and Discussion: The results showed that the red bean yogurt product characteristics had a slightly pink color, sour taste, thick texture and unpleasant aroma characteristic of red bean with a pH value of 5. From the results of the acceptability test on 30 somewhat trained panelists, most of the panelists liked the texture and color of red bean yogurt. . then most of the panelists did not like the taste and smell of red bean yogurt. through the results of the Kruskall Wallis test there can be no effect between the addition of glucose concentration on the taste, color, aroma and texture of red bean yogurt. Conclusions: The results showed that the characteristics of red bean yogurt had a slightly pink color, sour taste, thick texture, and unpleasant aroma characteristic of red beans with a pH of 5. The best result was with a concentration of 14% because it was most liked by panelists with an average mean range. the highest is 67.01

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