Abstract
<p><em>This study aims to determine the effect of red ginger on total lactic acid bacteria, antioxidant activity and acceptance of herbal soyghurt. This study used the addition of red ginger concentration of 0%, 2% and 4% in soyghurt. The total lactic acid bacteria were calculated using Total Plate Count (TPC) method and antioxidant activity test was analyzed by DPPH </em>(<em>2,2-diphenyl-1-picrylhydrazyl</em>)<em> method. </em><em>The acceptance testing was performed by hedonic test.<strong> </strong>The addition of red ginger affected antioxidant activity and acceptance test in terms of taste, flavor, and color. The highest antioxidant activity in soyghurt with 4% red ginger is 11.36 ± 1.73%. The addition of red ginger has no effect on the total lactic acid bacteria and soyghurt texture.<strong> </strong>Soyghurt with 2% red ginger is the best of the acceptance test. It has an antioxidant activity of 10.68 ± 1.13%, and the total lactic acid bacteria 5.00 ± 5.29 x 10<sup>16</sup> CFU/ml.</em></p>
Highlights
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jahe merah terhadap total bakteri asam laktat, aktivitas antioksidan, dan penerimaan soyghurt
This study aims to determine the effect of red ginger on total lactic acid bacteria, antioxidant activity and acceptance of herbal soyghurt
This study used the addition of red ginger concentration of 0%, 2% and 4% in soyghurt
Summary
Pada penelitian ini dilakukan 3 kali pengulangan dalam perhitungan total bakteri asam laktat dan aktivitas antioksidan. Pembuatan soyghurt dengan penambahan jahe merah dimulai dengan proses pasteurisasi susu kedelai ditambah gula pasir sebanyak 5% dan susu skim bubuk sebanyak 5% hingga ± 70°C, dipertahankan pada suhu tersebut selama 15 detik, lalu didinginkan hingga mencapai suhu 40°C. Dilakukan penambahan 2% inulin yang merupakan prebiotik, 2% stevia, jahe merah sesuai perlakuan, serta 10% starter bakteri Streptococcus thermophilus dan Lactobacillus bulgaricus lalu diinkubasi selama kurang lebih 8 jam dengan menggunakan inkubator pada suhu 37°C. Uji total bakteri asam laktat pada penelitian ini dilakukan dengan menggunakan metode Total Plate Count (TPC), uji aktivitas antioksidan dianalisis dengan metode DPPH dan uji penerimaan dilakukan dengan uji hedonik pada 30 panelis agak terlatih yaitu mahasiswa Ilmu Gizi Universitas Diponegoro.
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