Pengaruh Radiasi Gelombang Audiosonik Dan Proses Freeze Drying Terhadap Kadar Glukosa Pada Yogurt Yang Termodifikasi Oleh Zymomonas mobilis.

Widodo, Marchelina Permatasari (2022) Pengaruh Radiasi Gelombang Audiosonik Dan Proses Freeze Drying Terhadap Kadar Glukosa Pada Yogurt Yang Termodifikasi Oleh Zymomonas mobilis. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Yogurt merupakan produk pangan fungsional yang memberikan efek baik bagi kesehatan tubuh. Produk pangan, seperti yogurt memiliki masa simpan tertentu dan kualitasnya akan menurun selama penyimpanan. Penyimpanan yogurt diperlukan pada suhu rendah. Jika kondisi penyimpanan yang tidak mendukung yogurt dapat mengalami pembusukan. Proses fortifikasi dan teknologi yang tepat dapat dilakukan sebagai upaya untuk memperpanjang umur simpan dan mempertahankan kualitas yogurt. Penelitian ini menyajikan informasi mengenai pengaruh proses pengeringan beku dan gelombang audiosonik frekuensi 8000 Hz pada yogurt yang termodifikasi oleh Zymomonas mobilis. Proses pengeringan beku dan gelombang audiosonik terhadap yogurt Zymomonas mobilis meberikan pengaruh kandungan nutrisi pada yogurt. Nilai pH dan kadar air pada yogurt kering-beku lebih rendah jika dibandingkan dengan yogurt konvensional. Kadar air pada yogurt konvensional memiliki rata- rata sebesar 89,31% sedangkan pada yogurt kering-beku sebesar 7,19%. Varian yogurt konvensional dan yogurt kering-beku memberikan pengaruh terhadap aktivitas antioksidan. Rata-rata aktivitas antioksidan pada yogurt konvensional dan yogurt kering beku berturut-turut sebesar 34,21% dan 25,64%. Kadar glukosa dalam yogurt kering-beku meningkat jika dibandingkan dengan yogurt konvensional. Y, YA, YZ, dan YZA pada yogurt konvensional berturut-turut 4,24%, 4,08%, 3,48%, dan 4,25%. Pada yogurt kering-beku berturut-turut 5,74%, 5,44%, 5,47%, dan 4,62%. Dari penelitian ini dapat disimpulkan bahwa terdapat pengaruh kandungan nutrisi yogurt serta perubahan struktur kimia dan fisik dari proses pengeringan beku dan gelombang audiosonik terhadap yogurt yang termodifikasi oleh Zymomonas mobilis.
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Yogurt is a functional food product that has a good effect on body health. Food products, such as yogurt have a certain shelf life and the quality will decrease during storage. Storage of yogurt is required at low temperatures. If storage conditions are not favorable, yogurt can spoil. The fortification process and the right technology can be done as an effort to extend the shelf life and maintain the quality of yogurt. This study provides information about the effect of freeze drying process and audiosonic waves with a frequency of 8000 Hz on yogurt modified by Zymomonas mobilis. The freeze-drying process and audiosonic waves on Zymomonas mobilis yogurt have an effect on the nutritional content of yogurt. The pH value and water content of freeze-dried yogurt are lower than conventional yogurts. The water content in conventional yogurt has an average of 89.31%, while in freeze-dried yogurt it is 7.19%. Conventional yogurt variants and freeze-dried yogurt have an effect on antioxidant activity. The average antioxidant activity of conventional yogurt and freeze-dried yogurt were 34.21% and 25.64%, respectively. The glucose level in freeze-dried yogurt is increased when compared to conventional yogurt. Y, YA, YZ, and YZA on conventional yogurt were 4.24%, 4.08%, 3.48%, and 4.25%, respectively. Freeze-dried yogurt was 5.74%, 5.44%, 5.47%, and 4.62%, respectively. From this research, it can be concluded that there is an influence of the nutritional content of yogurt as well as changes in the chemical and physical structure of the freeze-drying process and audiosonic waves on yogurt modified by Zymomonas mobilis.

Item Type:	Thesis (Other)
Additional Information:	RSKi 637.147 6 Wid p-1 2022
Uncontrolled Keywords:	yogurt, yogurt kering-beku, Zymomonas mobilis, gelombang audiosonik, glukosa. yogurt, freeze-dried yogurt, Zymomonas mobilis, audiosonic waves, glucose.
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Mr. Marsudiyana -
Date Deposited:	06 May 2026 02:22
Last Modified:	06 May 2026 02:22
URI:	http://repository.its.ac.id/id/eprint/132997

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