Analisis pH, Kadar Air, Aktivitas Antioksidan, Dan Protein Pada Yogurt Kering Beku Dengan Penambahan Zymomonas mobilis Dan Gelombang Audiosonik 8000 Hz.

Anggraini, Yohana Putri Citra (2022) Analisis pH, Kadar Air, Aktivitas Antioksidan, Dan Protein Pada Yogurt Kering Beku Dengan Penambahan Zymomonas mobilis Dan Gelombang Audiosonik 8000 Hz. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Yogurt merupakan produk fermentasi susu yang seringkali dikonsumsi oleh masyarakat. Fortifikasi dan gelombang audiosonik ditambahkan pada yogurt untuk menambah nilai nutrisi dan masa simpan yogurt. Namun, yogurt konvensional rentan terhadap mikroorganisme patogen dan memiliki masa simpan yang terbatas karena kadar air yang tinggi sehingga dapat digunakan sebagai media pertumbuhan bagi mikroorganisme patogen. Penelitian ini bertujuan untuk mengetahui nilai pH, kadar air, aktivitas antioksidan, dan kadar protein pada yogurt yang diberi perlakuan pengeringan beku dengan penambahan bakteri Zymomonas mobilis dan pengaruh gelombang audiosonik sebesar 8000 Hz. Hasil dari penelitian ini menunjukkan bahwa nilai pH, dan kadar air yogurt kering-beku lebih rendah jika dibanding dengan yogurt konvensional. Nilai pH yogurt konvensional memiliki rata-rata 3,71 dan nilai pH yogurt kering beku memiliki rata-rata 3,48. Kadar air yogurt konvensional memiliki rata-rata adalah 89,31% dan kadar air yogurt beku kering memiliki rata-rata 7,19%. Kadar protein dalam yogurt kering-beku meningkat jika dibandingkan dengan yogurt konvensional. Protein pada yogurt konvensional Y, YA, YZ, dan YZA berturut-turut 0,86 %, 0,68%, 0,71%, dan 0,76%. Pada yogurt kering beku, kadar protein dari sampel Y, YA, YZ, dan YZA berturut-turut 1,52%, 1,83%, 0,96%, dan 0,93%. Dari penelitian ini dapat disimpulkan bahwa terdapat pengaruh pengeringan beku dengan penambahan Z. mobilis, dan gelombang audiosonik terhadap kadar protein dan masa simpan yogurt (shelf life).=====================================================================================================================================
Yogurt is a fermented milk product that is often consumed by the public. Fortification and audiosonic waves are added to yogurt to increase the nutritional value and shelf life of yogurt. However, conventional yogurt is susceptible to pathogenic microorganisms and has a limited shelf life due to its high water content so that it can be used as a growth medium for pathogenic microorganisms. This study aims to determine the value of pH, water content, antioxidant activity, and protein content of yogurt that was treated with freeze drying with the addition of Zymomonas mobilis bacteria and the effect of 8000 Hz audiosonic waves. The results of this study indicate that the pH value and water content of freeze-dried yogurt are lower than those of conventional yogurt. The pH value of conventional yogurt has an average of 3.71 and the pH value of freeze-dried yogurt has an average of 3.48. The average water content of conventional yogurt is 89.31% and the water content of freeze-dried yogurt has an average of 7.19%. The protein content in freeze-dried yogurt is increased when compared to conventional yogurt. The protein in conventional yogurt Y, YA, YZ, and YZA were 0.86%, 0.68%, 0.71%, and 0.76%, respectively. In freeze-dried yogurt, the protein content of samples Y, YA, YZ, and YZA were 1.52%, 1.83%, 0.96%, and 0.93%, respectively. From this study it can be concluded that there is an effect of freeze drying with the addition of Z. mobilis, and audiosonic waves on protein content and shelf life of yogurt.

Item Type:	Thesis (Other)
Additional Information:	RSKi 637.147 6 Ang a-1 2022
Uncontrolled Keywords:	yogurt, yogurt kering-beku, gelombang audiosonik, fortifikasi, Zymomonas mobilis.yoghurt, freeze-dried yoghurt, audiosonic waves, fortification, Zymomonas mobilis.
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Mr. Marsudiyana -
Date Deposited:	05 May 2026 07:17
Last Modified:	05 May 2026 07:17
URI:	http://repository.its.ac.id/id/eprint/132993

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