Pengaruh Penambahan Buah Alpukat (Persea americana) Terhadap Kualitas Minuman Yoghurt
The Effect Of Adding Avocado (Persea americana) On The Quality Of Yoghurt Drinks
Penelitian ini bertujuan untuk mengetahui pengaruh kualitas kimiawi, mikrobiologi, dan organoleptik pada minuman yoghurt alpukat (Persea americana) berdasarkan pengaruh penambahan konsentrasi 0%, 10%, 15%, 20%. Jenis penelitian yang digunakan adalah true eksperimen dan analisis data dilakukan secara deskriptif dengan desain penelitian Post Test-Only Control Group Design. Instrumen yang digunakan pada uji pH yaitu pH meter digital, total BAL yaitu TPC, kadar air yaitu Infrared Moisture Determination Balance FD-610, kadar protein yaitu Kjeldahl, kadar lemak yaitu roese-gottlieb, dan uji organoleptik. Analisis data kualitas kimiawi dan mikrobiologi dianalisis secara kuantitatif dengan uji statistik one way ANOVA dilanjut dengan uji Post Hoc Duncan dan kualitas organoleptik dengan uji Kruskal-Wallis. Hasil penelitian menunjukkan nilai total BAL meningkat dari 4,4x109CFU/mL (15%) dan menurun 10,53x108CFU/mL (20%), pH menurun dari 4,31 (0%) menjadi 3,89 (20%), kadar air meningkat 86,50 (0%) menjadi 87,63 (20%), kadar protein menurun dari 3,46 (0%) menjadi 2,94 (20%), kadar lemak meingkat dari 0,05 (0%) menjadi 0,57 (20%), dan organoleptik warna, aroma, rasa, dan tekstur tidak ada pengaruh. Kesimpulannya, penambahan konsentrasi buah alpukat berpengaruh terhadap kualitas kimiawi yaitu: penurunan pH, penurunan kadar protein, peningkatan kadar lemak, tidak berpengaruh pada kadar air. Kualitas mikrobiologi berpengaruh pada pertumbuhan BAL, dan tidak berpengaruh terhadap kualitas organoleptik warna, aroma, rasa, dan tekstur.
This research aims to determine the effect of chemical, microbiological and organoleptic quality on avocado (Persea americana) yoghurt drinks based on the effect of adding concentrations of 0%, 10%, 15%, 20%. The type of research used was true experimentation and data analysis was carried out descriptively with a Post Test-Only Control Group Design research design. The instruments used in the pH test are digital pH meters, total BAL, namely TPC, water content, namely Infrared Moisture Determination Balance FD-610, protein content, namely Kjeldahl, fat content, namely Roese-Gottlieb, and organoleptic tests. Analysis of chemical and microbiological quality data was analyzed quantitatively with the one way ANOVA statistical test followed by the Post Hoc Duncan test and organoleptic quality with the Kruskal-Wallis test. The results showed that the total BAL value increased from 4.4x109CFU/mL (15%) and decreased 10.53x108CFU/mL (20%), pH decreased from 4.31 (0%) to 3.89 (20%), water content increased from 86.50 (0%) to 87.63 (20%), protein content decreased from 3.46 (0%) to 2.94 (20%), fat content increased from 0.05 (0%) to 0 .57 (20%), and organoleptic color, aroma, taste and texture had no influence. In conclusion, increasing the concentration of avocado fruit has an effect on chemical quality, namely: decreasing pH, decreasing protein content, increasing fat content, and has no effect on water content. Microbiological quality influences the growth of LAB, and does not influence the organoleptic quality of color, aroma, taste and texture.
Keywords: yoghurt, avocado, chemistry, microbiology, organoleptic