Analisis Kandungan Senyawa Bioaktif dan Antioksidan Ekstrak Biji Mangga (Mangifera indica L.) Terenkapsulasi dan Efek Penambahannya pada Yoghurt

Carmelia, Vindy Ayu (2023) Analisis Kandungan Senyawa Bioaktif dan Antioksidan Ekstrak Biji Mangga (Mangifera indica L.) Terenkapsulasi dan Efek Penambahannya pada Yoghurt. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh variasi suhu maserasi 25℃ dan 45℃ selama 24 jam pada biji mangga yang diekstraksi menggunakan metode maserasi dengan pelarut aqua DM. Selain itu, tujuan lain yaitu untuk mengetahui pengaruh penambahan ekstrak biji mangga yang dienkapsulasi dengan natrium alginatmaltodekstrin dengan metode freeze dry pada yoghurt. Biji mangga dikeringkan dan dihaluskan kemudian dimaserasi. Hasil ekstrak maserasi biji mangga selanjutnya diuji kandungan total senyawa fenolat, lemak, protein, serta aktivitas antioksidannya dengan metode DPPH dan ABTS. Ekstrak biji mangga kemudian dienkapsulasi menggunakan penyalut natrium alginat: maltodekstrin (1,5:0,8). Hasil enkapsulasi kemudian ditambahkan pada yoghurt dengan variasi maserasi 25℃ penambahan 0,5 g (Y1) dan 1 g (Y2) serta 45℃ penambahan 0,5 g (Y3) dan 1 g (Y4). Sebagai kontrol, dibuat juga yoghurt tanpa penambahan ekstrak (Y0). Yoghurt yang dihasilkan kemudian diuji total senyawa fenolat, lemak, protein, aktivitas antioksidan (metode DPPH dan ABTS) serta uji organoleptik. Berdasarkan penelitian yang telah dilakukan, variasi maserasi suhu pemanasan 45℃ memiliki hasil paling optimal. Hasil uji organoleptik menunjukkan panelis paling menyukai variasi yoghurt Y2 pada parameter rasa, tekstur, warna, dan aroma. Pengamatan pH yang dilakukan pada tiap variasi yoghurt selama dua minggu pada penyimpanan suhu ruang dan di dalam lemari pendingin. Hasilnya, variasi yoghurt Y4 penyimpanan suhu ruang memiliki pH yang paling rendah selama penyimpanan dua minggu.
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This study aims to determine the effect of maceration temperature variations of 25℃ and 45℃ for 24 hours on mango seeds extracted using maceration method with aqua DM solvent. In addition, another goal is to determine the effect of adding mango seed extract encapsulated with sodium alginate-maltodextrin by freeze dry method in yogurt. Mango seeds were dried and mashed then macerated. The results of the mango seed maceration extract were then tested for the content of total phenolic compounds, fat, protein, and antioxidant activity using the DPPH and ABTS methods. The mango seed extract was then encapsulated using sodium alginate: maltodextrin (1.5:0.8). The encapsulation results were then added to yogurt with maceration variation codes of 25℃ adding 0.5 g (Y1) and 1 g (Y2) and 45℃ adding 0.5 g (Y3) and 1 g (Y4). As a control, yogurt without the addition of extract (Y0) was also made. The resulting yogurt was then tested for total phenolic compounds, fat, protein, antioxidant activity (DPPH and ABTS methods) and organoleptic tests. Based on the research that has been done, the maceration variation of 45℃ heating temperature has the most optimal results. Organoleptic test results showed that panelists liked the Y2 yoghurt variation the most on the parameters of taste, texture, color, and aroma tested. pH observations were made on each yoghurt variation for two weeks stored at room temperature and in the refrigerator. As a result, the yoghurt variation Y4 stored at room temperature had the lowest pH during the two-week storage.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Encapsulation, Fortification, Freeze-dry, Mango kernel, Yogurt, Biji Mangga, Enkapsulasi, Fortifikasi, Yoghurt.
Subjects:	Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Vindy Ayu Carmelia
Date Deposited:	25 Sep 2023 01:53
Last Modified:	25 Sep 2023 01:53
URI:	http://repository.its.ac.id/id/eprint/103980

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