Pengaruh Gelombang Audiosonik Terhadap Umur Simpan Yogurt yang Termodifikasi oleh Streptomyces sp.

Yustanti, Astri Elsa (2021) Pengaruh Gelombang Audiosonik Terhadap Umur Simpan Yogurt yang Termodifikasi oleh Streptomyces sp. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Yogurt banyak dikonsumsi karena memiliki banyak manfaat kesehatan. Kendati demikian yogurt mudah mengalami kerusakan mutu. Sehingga diperlukan inovasi guna memperpanjang umur simpan yogurt. Pada penelitian ini menyajikan informasi mengenai pengaruh gelombang audiosonik frekuensi 8000Hz pada yogurt termodifikasi bakteri Streptomyces sp. terhadap umur simpan menggunakan metode Accelerated Shelf Life Testing (ASLT) dan pendekatan Arrhenius. Umur simpan dapat diduga melalui parameter nilai pH dan kadar TAT. Uji organoleptik juga dilakukan untuk mengetahui kualitas fisik selama 14 hari penyimpanan yang melibatkan 10 orang panelis. Parameter organoleptik meliputi warna, tekstur, aroma dan rasa. Umur simpan yogurt termodifikasi tanpa gelombang audiosonik (YS) pada suhu 4ºC, 25ºC, 38ºC masing-masing adalah 22,9 hari, 17,8 hari, dan 12 hari. Yogurt termodifikasi dengan gelombang audiosonik (YSA) yang disimpan pada suhu 4ºC memiliki umur simpan 32,5 hari, suhu 25 ºC berumur 18,4 hari, dan pada suhu penyimpanan 38 ºC sebesar 11,5 hari. Berdasarkan penelitian ini dapat disimpulkan bahwa penambahan paparan gelombang audiosonik dapat memperpanjang umur pada suhu penyimpanan 4ºC. Sedangkan pada penyimpanan suhu 25ºC dan 38ºC radiasi audiosonik tidak berpengaruh signifikan dalam umur simpan yogurt.
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Yogurt is often consumed because it has many health benefits. However, yogurt is easy to damage quality early. So that renewable innovations are needed to extend the shelf life of yogurt. This study presents information about the effect of 8000Hz audiosonic waves on yogurt modified with the addition of Streptomyces sp. on shelf life using the Accelerated Shelf Life Testing (ASLT) method and the Arrhenius approach. Shelf life can be estimated through the parameters of pH values and TAT levels. Organoleptic tests were carried out to determine the physical quality for 14 days of storage involving 10 panelists. Organoleptic parameters include color, texture, aroma and taste in all samples of yogurt. The shelf life of modified yogurt without audiosonic waves (YS) at 4ºC is 22.9 days, at 25ºC is 17.8 days, and at storage temperature of 38C is 12 days. Modified yogurt with exposure to audiosonic waves (YSA) stored at 4ºC has a shelf life of 32.5 days, at 25ºC it is 18.4 days old, and at a storage temperature of 38 38C its shelf life is 11.5 days. Based on this research, it can be concluded that the addition of exposure to audiosonic waves can extend the shelf life when yogurt is stored at 4ºC. Meanwhile, at storage temperatures of 25 C, and 38 C, audiosonic radiation had no significant effect on the shelf life of yogurt

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Yogurt, Streptomyces sp., gelombang audiosonik, umur simpan, organoleptik., Yogurt, Streptomyces sp., audiosonic waves, shelf life, organoleptic.
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 > 47201-(S1) Undergraduate Thesis
Depositing User:	Astri Elsa Yustanti
Date Deposited:	14 Aug 2021 09:17
Last Modified:	29 Aug 2021 13:18
URI:	http://repository.its.ac.id/id/eprint/86632

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