Pengaruh Metode Freeze Drying Terhadap Kandungan Lemak Pada Yogurt Terfortifikasi Zymomonas mobilis Dengan Paparan Gelombang Audiosonik.

Zulfaidah, Farah Alifia (2022) Pengaruh Metode Freeze Drying Terhadap Kandungan Lemak Pada Yogurt Terfortifikasi Zymomonas mobilis Dengan Paparan Gelombang Audiosonik. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Yogurt merupakan salah satu produk fermentasi susu yang kaya manfaat. Yogurt sudah menjadi bagian dari konsumsi pangan harian masyarakat. Yogurt yang telah beredar di pasaran mayoritas dijual dalam bentuk yogurt segar yang disimpan dalam lemari pendingin karena meskipun memiliki umur simpan yang lebih panjang dibanding susu segar, yogurt konvensional masih mengandung kadar air tinggi yang memenuhi syarat sebagai media pertumbuhan mikroorganisme yang mengakibatkan yogurt mudah rusak apalagi jika disimpan dalam suhu ruang. Penelitian ini ditujukan untuk mengetahui efek pengeringan-beku terhadap pH, kadar air, aktivitas antioksidan, dan kadar lemak pada yogurt terfortifikasi Zymomonas mobilis dengan radiasi audiosonik. Hasil penelitian menunjukkan pH dan kadar air yogurt beku lebih rendah dibanding yogurt konvensional. Sampel YB, YBA, YZ, dan YZA kering-beku memiliki pH lebih rendah di banding yogurt konvensional. Kadar air yogurt kering beku berturut-turut 8,4 %, 6,96 %, 7,00 %, dan 6,37 %. Nilai uji kadar lemak mengalami peningkatan antara yogurt kering-beku dibanding dengan yogurt konvensional. Nilai aktivitas antioksidan tertinggi terdapat dalam sampel YZA basah dan nilai aktivitas antioksidan terendah terdapat dalam sampel YZA kering-beku. Pada kondisi kering-beku, sampel sampel YB, YZ, dan YZA mengalami penurunan nilai aktivitas antioksidan jika dibandingkan dengan kondisi sampel basahnya sedangkan, YBA kering-beku mengalami kenaikan aktivitas antioksidan. Hasil penelitian menunjukkan terdapat pengaruh pengeringan beku terhadap yogurt terfortifikasi Z. mobilis dengan radiasi audiosonik.===================================================================================================================================
Yogurt is one of fermented milk product with thousand benefit. Yogurt has become part of people's daily food consumption. Mostly, yogurt distributed as fresh yogurt which stored in the refrigerator even though it has a longer shelf life than fresh milk, conventional yogurt still has high water content which meets the requirements as a medium for the growth of microorganisms and bring to yogurt can be easily damaged especially if it stored in room temperature. This study was aimed to determine the effect of freeze-drying on pH, moisture content, antioxidant activity, and fat content of Zymomonas mobilis fortified yogurt with audiosonic wave exposure. The results showed that pH and water content of freeze dried yogurt were lower than conventional yogurts. YB, YBA, YZ, and YZA freeze-dried samples had a lower pH than conventional yogurt. The moisture content of frozen dry yogurt was 8,4%, 6,96%, 7,00%, and 6,37%, respectively. The test value of fat content increased between freeze-dried yogurt compared to conventional yogurt. Freeze-dried yogurt samples YB, YBA, YZ, YZA had fat percentages of 5,04%, 1,89%, 6,23%, and 4,74%, respectively. The highest antioxidant activity value was found in the wet YZA sample and the lowest antioxidant activity value was found in the freeze-dried YZA sample. In freeze-dried conditions, samples YB, YZ, and YZA experienced a decrease in antioxidant activity value when compared to the wet sample conditions, while freeze-dried YBA experienced an increase in antioxidant activity. The results showed that there was an effect of freeze drying on Z. mobilis fortified yogurt exposed to audiosonic radiation.

Item Type:	Thesis (Other)
Additional Information:	RSKi 637.147 6 Zul p-1 2022
Uncontrolled Keywords:	yogurt, yogurt kering-beku, fortifikasi, Z. mobilis, radiasi audiosonik. yogurt, freeze-dry yogurt, fortification, Z. mobilis, audiosonic exposure.
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Mr. Marsudiyana -
Date Deposited:	06 May 2026 07:00
Last Modified:	06 May 2026 07:00
URI:	http://repository.its.ac.id/id/eprint/133020

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