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Kembali| NIM (Student Number) | D1B017034 |
|---|---|
| Nama Mahasiswa | WINDA ANGGRAENI |
| Judul Artikel | ANTIOKSIDAN, KADAR AIR DAN TOTAL PADATAN YOGHURT DENGAN PENAMBAHAN PERSENTASE EKSTRAK CENGKEH (Syzygium aromaticum) YANG BERBEDA |
| Abstrak | Penelitian bertujuan untuk mengetahui pengaruh penambahan persentase ekstrak cengkeh yang berbeda terhadap kadar antioksidan, kadar air dan total padatan. Materi yang digunakan adalah susu segar 10 liter, cengkeh 150 gram, kultur starter komersial 10 gram, susu skim 300 gram, larutan metanol dan aquades. Metode penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali ulangan. Perlakuan yang ada P0 = yoghurt tanpa penambahan ekstrak cengkeh, P1 = yoghurt dengan penambahan ekstrak cengkeh 5%, P2 = yoghurt dengan penambahan ekstrak cengkeh 10%, dan P3 = yoghurt dengan penambahan ekstrak cengkeh 15%. Hasil penelitian menunjukkan bahwa penambahan ekstrak cengkeh berpengaruh tidak nyata (P>0,05) terhadap antioksidan, kadar air dan total padatan. Rataan antioksidan pada setiap perlakuan yaitu P0 = 80,38% ± 10,37; P1 = 84,71% ± 4,85; P2 = 84,92% ± 10,96 dan P3 = 87,18% ± 4,39. Rataan kadar air pada setiap perlakuan yaitu P0 = 86,39% ± 0,35; P1 = 86,87% ± 0,68; P2 = 87,37% ± 1,43 dan P3 = 87,11% ± 2,11. Rataan total padatan pada setiap perlakuan yaitu P0 = 13,61% ± 0,35; P1 = 13,13% ± 0,67; P2 = 12,63% ± 1,43 dan P3 = 12,89% ± 2,11. Kesimpulan yang diambil adalah semakin tinggi penambahan persentase ekstrak cengkeh sampai dengan 15% menghasilkan aktivitas kadar antioksidan, kadar air dan total padatan yang relatif sama. |
| Abstrak (Inggris) | The research aimed to know the influence of addition of clove extract different percentages against the levels of antioxidants, moisture content and total solids. The material used is 10 liters of fresh milk, cloves, commercial starter culture, skim milk, a solution of methanol and aquades. Experimental research method used Random Design complete (RAL) with 4 and 5 times the treatment of Deuteronomy. The treatments done i.e. P0 = yogurt without the addition of clove extract, P1 = yogurt with addition of clove extract 5%, P2 = yogurt with addition of clove extract 10%, and P3 = yogurt with addition of clove extract 15%. The results showed that the addition of clove extract effect is not real (P > 0.05) of antioxidants, water content and total solids. The average antioxidants in each treatment i.e. P0 = 80.38% ± 10.37; P1 = 84.71% ± 4.85; P2 = 84.92% ± 10.96 and P3 = 87.18% ± 4.39. The average water content at each treatment i.e. P0 = 86.39% ± 0.35; P1 = 86.87% ± 0.68; P2 = 87.37% ± 1.43 and P3 = 87.11% ± 2.11. The average total solids in each treatment i.e. P0 = 13.61% ± 0.35; P1 = 13.13% ± 0.67; P2 = 12.63% ± 1.43 and P3 = 12.89% ± 2.11. The conclusion drawn is the higher percentage until 15% of clove extract addition yielding the activity levels of antioxidant, water content and total solids is relatively the same. |
| Kata Kunci | Yoghurt, Antioksidan, Kadar Air, Total Padatan, Cengkeh |
| Nama Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., MP |
| Nama Pembimbing 2 | Dr. Ir. Agustinus Hantoro D.R., MP |
| Tahun | 2019 |
| Jumlah Halaman | 8 |
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