Preparasi Nanoemulsi dari Ekstrak Bunga Telang sebagai Aditif pada Yogurt

Fuadi, Mohamad Nuril (2024) Preparasi Nanoemulsi dari Ekstrak Bunga Telang sebagai Aditif pada Yogurt. Other thesis, Institut Teknologi Sepuluh Nopember.

Text 5004201070-Undergraduate_Thesis.pdf - Accepted Version Restricted to Repository staff only until 1 October 2026. Download (2MB) | Request a copy

Abstract

Bunga telang (Clitoria ternatea L.) merupakan tanaman merambat menahun yang tergolong dalam keluarga Fabaceae atau polong-polongan yang berasal dari Ternate, Maluku. Bunga telang dapat dimanfaatkan sebagai bahan industri dan sebagai zat aditif pada makanan yang mempunyai manfaat baik buat kesehatan manusia. Ekstrak bunga telang dihasilkan melalui metode maserasi cycling pada suhu ruang selama 3 x 6 jam. Kandungan ekstrak bunga telang memperoleh kandungan total fenolat, antosianin, aktivitas antioksidan (DPPH dan ABTS) dan massa kandungan antioksidan berturut-turut sebesar 25,406 ± 0,075 µg AGE/g, 15,327 ± 0,263 mg/100 gram, 57,14 ± 1,036 %, 46,90 ± 0,203 %, 46,901 ± 0,203 µg TE/g. Dalam melindungi senyawa bioaktif yang terkandung dalam bunga telang dilakukan nanoemulsi menggunakan natrium alginat dan soy protein isolated. Fortifikasi yogurt memberikan efek penambahan senyawa bioaktif dibandingkan dengan yogurt kontrol. Hasil kandungan total fenolat, antosianin, aktivitas antioksidan (DPPH dan ABTS) dan massa kandungan antioksidan dari yogurt terfortifikasi ekstrak bunga telang tertinggi berturut-turut sebesar 21,064 ± 0,075 µg AGE/g, 13,759 ± 0,438 mg/100 gram, 41,94 ± 0,603 %, 44,87 ± 0,208%, 14,435 ± 0.067 µg TE/g. Hasil uji organoleptik menunjukan data yang terdistribusi normal dengan menggunakan uji Kruskal Wallis menyatakan p-value >0,05. Hasil dari Kruskal Wallis menunjukan parameter warna dan rasa banyak yang menyukai variasi yogurt YK, parameter aroma menyukai variasi yogurt YS2, dan parameter tekstur panelis menyukai variasi yogurt YS1.
======================================================================================================================================
Butterfly pea flower (Clitoria ternatea L.) is a perennial climbing plant belonging to the Fabaceae family or legumes originating from Ternate, Maluku. Butterfly pea flowers can be used as an industrial ingredient and as an addictive substance in food which has good benefits for human health. Butterfly flower extract is produced using a cycling maceration method at room temperature for 3 x 6 hours. The content of telang flower extract obtained a total content of phenolics, anthocyanins, antioxidant activity (DPPH and ABTS) and mass antioxidant content respectively of 25,406 ± 0,075 µg AGE/g, 15,327 ± 0,263 mg/100 gram, 57,14 ± 1,036 %, 46,90 ± 0,203 %, 46,901 ± 0,203 µg TE/g. To protect the bioactive compounds contained in butterfly pea flowers, nanoemulsion was used using sodium alginate and isolated soy protein. Yogurt fortification has the effect of adding bioactive compounds compared to control yogurt. The results of the total content of phenolics, anthocyanins, antioxidant activity (DPPH and ABTS) and mass antioxidant content of fortified yoghurt with butterfly pea flower extract were the highest respectively at 21,064 ± 0,075 µg AGE /g, 13,7593 ± 0,438 mg/100 gram, 41,935 ± 0,603 %, 44,866 ± 0,208%, 14,435 ± 0.067 µg TE /g. The organoleptic test results showed that the data was normally distributed using the Kruskal Wallis test stating that the p-value > 0,05. Results from Kruskal Wallis showed that many people liked the color and taste parameters of the YK yogurt variation, the aroma parameters liked the YS2 yogurt variation, and the panelists' texture parameters liked the YS1 yogurt variation.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Antioksidan, Bunga Telang, Kruskal Wallis, Nanoemulsi, Yogurt, Antioxidants, Butterfly Pea Flower, Kruskal Wallis, Nanoemulsion, Yogurt
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:	Mohamad Nuril Fuadi
Date Deposited:	12 Aug 2024 06:01
Last Modified:	12 Aug 2024 06:01
URI:	http://repository.its.ac.id/id/eprint/113440

Actions (login required)

View Item