Pengaruh Radiasi Sinar Ultraviolet Terhadap Masa Simpan Yogurt Kering Menggunakan Metode ASLT (Accelerated Shelf Life Test)

Zain, Ardian (2023) Pengaruh Radiasi Sinar Ultraviolet Terhadap Masa Simpan Yogurt Kering Menggunakan Metode ASLT (Accelerated Shelf Life Test). Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Yogurt adalah salah satu jenis produk olahan susu yang memberikan manfaat bagi kesehatan tubuh. Namun, yogurt memiliki masa simpan yang terbatas sehingga tidak bisa disimpan dalam jangka waktu yang lama. Hal ini menyebabkan penurunan kualitasnya dan membuatnya rentan terhadap kontaminasi oleh bakteri berbahaya. Salah satu teknologi yang bisa dimanfaatkan adalah freeze drying serta paparan sinar UV pada yogurt yang telah dikeringkan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan paparan sinar ultraviolet (UV) dan perlakuan freeze drying pada yogurt, serta pengaruh terhadap nilai pH, total asam tertitrasi (TAT) dan umur simpan yogurt selama 14 hari penyimpanan dengan variasi suhu 4ºC, 25ºC, dan 38ºC dan mengetahui kualitas fisik yogurt (warna, tekstur, aroma, dan rasa). Nilai pH dry yoghurt tanpa paparan sinar UV menurun jika dibandingkan dengan dry yoghurt dengan penambahan paparan sinar UV. Nilai pH tertinggi terdapat pada yogurt kering ultraviolet yaitu sebesar 4,70. Nilai pH yogurt kering memiliki rata-rata 4,49 dan nilai pH yogurt kering ultraviolet memiliki rata-rata 4,79. Nilai TAT pada yogurt kering yang disimpan pada suhu 4°C memiliki nilai lebih tinggi jika dibandingkan dengan kelima variasi yogurt yang lain. Hasil uji organoleptik menunjukkan bahwa yogurt YK4 dan YK25 memiliki warna putih terbaik (nilai 3,8 dan 3,6). YK38 dan YKUV38 memiliki tekstur sedikit kental (nilai 2,8). YKUV4 memiliki aroma khas yogurt (nilai 3), dan YK25 dan YKUV25 memiliki rasa asam yang lebih kuat (nilai 3,7 dan 3,6). Sehingga diperoleh umur simpan dry yogurt tanpa penambahan paparan sinar UV pada suhu 4℃, 25℃, dan 38℃ masing-masing adalah 5, 4 dan 3 hari sedangkan umur simpan dry yogurt dengan penambahan paparan sinar UV pada suhu 4℃, 25℃, dan 38℃ masing-masing adalah 24, 21 dan 19 hari. Dalam penelitian ini, dapat disimpulkan bahwa kombinasi antara pengeringan beku dan paparan sinar UV memiliki pengaruh terhadap nilai pH, TAT dan masa simpan yogurt.
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Yogurt is a type of dairy product that provides various health benefits to the body. The calcium content in yogurt is also beneficial for bone health and can help prevent osteoporosis. However, yogurt has a limited shelf life and cannot be stored for a long period of time. This leads to a decline in its quality and makes it susceptible to contamination by harmful bacteria. One of the technologies that can be utilized is freeze drying, along with exposure to UV light for dried yogurt. The purpose of this study was to investigate the effects of adding UV light exposure and freeze drying treatment to yogurt in order to extend its shelf life and eliminate bacteria that could deteriorate its quality by prolonging the post-fermentation acidification process, thus preserving its nutritional value. This research past to determine the effect of ultraviolet (UV) light exposure and freeze-drying treatment on yogurt, as well as their impact on pH value, total titratable acidity (TAT), and yogurt shelf life for 14 days of storage at different temperatures, namely 4ºC, 25ºC, and 38ºC. Additionally, it past to assess the physical quality of the yogurt, including color, texture, aroma, and taste. The pH of dry yogurt without UV exposure decreases compared to dry yogurt with the addition of UV exposure. The highest pH value was observed in UV-treated dried yogurt, which was 4,7. The average pH value of dry yogurt was 4,49, while the average pH value of UV-treated dried yogurt was 4,79. The TAT value of dry yogurt stored at 4°C is higher compared to the other five variations of yogurt. Organoleptic test results show that YK4 and YK25 yogurt have the best white color (3.8 and 3.6, respectively). YK38 and YKUV38 have a slightly thicker texture (2.8). YKUV4 has a distinct yogurt aroma (3.0), and YK25 and YKUV25 have a stronger sour taste (3.7 and 3.6, respectively). Consequently, the shelf life of dry yogurt without UV exposure at 4°C, 25°C, and 38°C is 5, 4, and 3 days, respectively. Meanwhile, the shelf life of dry yogurt with UV exposure at 4°C, 25°C, and 38°C is 24, 21, and 19 days, respectively. From this research, it can be concluded that the combination of freeze-drying and UV exposure has an influence on pH value, TAT, and the shelf life of yogurt.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Yogurt, Yogurt kering, Umur Simpan Produk, Uji Organoleptik, Sinar UV, Dried Yoghurt, Product Shelf Life, Organoleptic Test, UV Light.
Subjects:	Q Science > QD Chemistry Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Ardian Zain
Date Deposited:	25 Sep 2023 01:22
Last Modified:	25 Sep 2023 01:22
URI:	http://repository.its.ac.id/id/eprint/104096

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