Pengaruh Perlakuan Gelombang Audiosonik Terhadap Umur Simpan Yogurt dengan Penambahan Bakteri Zymomonas mobilis Menggunakan Metode Accelerated Shelf-Life Testing (ASLT).

Marpaung, Bernika Aurelia (2021) Pengaruh Perlakuan Gelombang Audiosonik Terhadap Umur Simpan Yogurt dengan Penambahan Bakteri Zymomonas mobilis Menggunakan Metode Accelerated Shelf-Life Testing (ASLT). Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Produk pangan fungsional seperti yogurt memiliki masa penyimpanan tertentu. Penelitian ini bertujuan untuk mengetahui pengaruh gelombang audiosonik frekuensi 8000 Hz terhadap umur simpan yogurt selama 14 hari penyimpanan pada suhu 4℃, 25℃, dan 38℃. Yogurt yang digunakan dalam penelitian ini merupakan yogurt yang telah ditambahkan bakteri probiotik Zymomonas mobilis. Penentuan umur simpan yogurt Z. mobilis dilakukan dengan metode Accelerated Shelf-life Testing (ASLT). Selama 14 hari penyimpanan, sifat organoleptik dan nilai pH yogurt Z. mobilis dengan dan tanpa perlakuan gelombang audiosonik cenderung mengalami penurunan, sedangkan nilai total asam tertitrasi (TAT) cenderung mengalami peningkatan. Berdasarkan parameter total asam tertitrasi diperoleh umur simpan yogurt Z. mobilis pada suhu 4℃, 25℃, dan 38℃ masing-masing adalah 47, 23, dan 15 hari. Sedangkan umur simpan yogurt Z. mobilis dengan perlakuan gelombang audiosonik pada suhu 4℃, 25℃, dan 38℃ adalah 42, 21, dan 13 hari. Berdasarkan penelitian ini dapat diketahui bahwa perlakuan gelombang audiosonik dapat mempengaruhi umur simpan yogurt Z. mobilis.
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Functional food products such as yogurt have a certain storage period. This study aims to determine the effect of 8000 Hz audio sonic waves on the shelf life of yogurt for 14 days of storage at temperatures of 4℃, 25℃, and 38℃. The yogurt used in this study is yogurt that has been added to the probiotic bacteria Zymomonas mobilis. Determination of the shelf life of yogurt was carried out using the Accelerated Shelf-Life Testing (ASLT) method. During 14 days of storage, the organoleptic and pH values of Z. mobilis yogurt with and without the addition of audio sonic waves tended to decrease, while the total titratable acidity values tended to increase. Based on the total titratable acidity parameter, the shelf life of yogurt Z. mobilis at 4℃, 25℃, and 38℃ was 47, 23, and 15 days, respectively. While the shelf life of yogurt Z. mobilis with the addition of audio sonic waves at temperatures 4℃, 25℃, and 38℃ is 42, 21, and 13 days, respectively. Based on this research, it can be seen that the addition of audio sonic waves can affect the shelf life of yogurt Z. mobilis.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	yogurt, audio sonic wave, Zymomonas mobilis, shelf life, ASLT, yogurt, gelombang audiosonik, Zymomonas mobilis, umur simpan, ASLT.
Subjects:	Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry Q Science > QD Chemistry > QD502 Chemical kinetics Q Science > QR Microbiology > QR74.8 Bacteria
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry
Depositing User:	Bernika A. M
Date Deposited:	14 Aug 2021 15:03
Last Modified:	14 Aug 2021 15:03
URI:	http://repository.its.ac.id/id/eprint/86616

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