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Pengaruh konsentrasi ekstrak daun bambu (Gigantochloa apus) dan konsentrasi starter terhadap kadar total flavonoid, pH dan organoleptik pada yoghurt

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Pengaruh konsentrasi ekstrak daun bambu (Gigantochloa apus) dan konsentrasi starter terhadap kadar total flavonoid, pH dan organoleptik pada yoghurt
 
Creator Intani, Vita Lestari Catur
Swasono, Muh. Aniar Hari
 
Subject Bamboo leaf
Flavonoid
Yoghurt
 
Description Bamboo leaf extract contains flavonoids which have many benefits and herbal properties. The purpose of this study was to determine the effect of concentration of bamboo leaf extract and concentration of starter on total flavonoid content, pH value and yogurt organoleptic. This research was conducted using a Randomized Block Design (RAK) with 2 factors. Factor I was the concentration of bamboo leaf extract (5%, 10%, 15%) and factor II was the concentration of starter (4%, 5%, 6%). Parameters tested were total flavonoid content, pH and organoleptic (hedonic test). The results showed that the concentration of addition of fresh bamboo leaf extract and starter concentration had a very significant effect on total flavonoid levels. The pH value tends to decrease with increasing concentration of bamboo extract which is added to the manufacture of bamboo leaf yogurt. The concentration of starter used in making yogurt has a significant effect on the pH value of bamboo leaf yogurt. The best treatment results were yogurt with a concentration of 15% bamboo leaf extract and a starter concentration of 4% with a total flavonoid content of 560.89 mg EQ/ml, a pH value of 5.6, a preference scale for taste 3.82, color 3.02 and texture 3.3.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2022-04-05
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3007
10.35891/tp.v13i1.3007
 
Source 2597-436X
2087-9679
10.35891/tp.v13i1
 
Language en
 
Rights Copyright (c) 2022 Vita Lestari Catur Intani, Muh. Aniar Hari Swasono
https://creativecommons.org/licenses/by/4.0