Pengaruh Penambahan Emulsi Ekstrak Kulit Buah Naga Merah Menggunakan Natrium Alginat Pada Yogurt

Rahmawati, Atikah Listya (2024) Pengaruh Penambahan Emulsi Ekstrak Kulit Buah Naga Merah Menggunakan Natrium Alginat Pada Yogurt. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Buah naga (Hylocereus polyrhizus) merupakan tanaman tropis dan subtropis yang banyak dibudidayakan di Indonesia, Taiwan, Vietnam, Malaysia, dan Filipina. Persentase kulit pada buah naga sebesar 30-35% dari berat total buahnya. Kulit buah naga memiliki komponen bioaktif antioksidan alami antara lain pigmen betasianin, vitamin C, flavonoid, tanin, saponin dan steroid. Bahan bioaktif pada kulit buah naga dapat dipisah dengan metode maserasi. Penelitian ini digunakan maserasi dengan variasi suhu 45°C dan 60°C selama 60 menit. Pada pengujian total fenolat antioksidan (DPPH dan ABTS) didapatkan hasil tertinggi pada ekstrak variasi suhu 60°C. Sedangkan pada pengujian betasianin didapatkan ekstrak variasi suhu 45°C sebagai hasil tertinggi. Senyawa bioaktif yang terdapat pada ekstrak kulit buah naga merah mudah terdegradasi. Sehingga dilakukan metode emulsi untuk meningkatkan kestabilan dari ekstrak saat diaplikasikan pada makanan. Pada metode emulsi digunakan natrium alginat. Emulsi ekstrak kulit buah naga merah selanjutnya difortifikasi ke dalam yogurt untuk melihat pengaruh penambahan Emulsi ekstrak kulit buah naga merah terhadap yogurt. Yogurt dilakukan pengujian antara lain pH, fenolat, betasianin, antioksidan (DPPH dan ABTS), dan organoleptik. Pengamatan pH dilakukan selama satu minggu. Berdasarkan hasil pengujian fenolik, antioksidan (DPPH dan ABTS) didapatkan hasil tertinggi pada yogurt variasi yogurt kontrol (YKSK). Sedangkan, pada pengujian betasianin didapatkan hasil tertinggi pada yogurt ekstrak 45°C penambahan 5 gram emulsi (Y45SK5). Pada pengujian organoleptik poin rasa, warna, dan tekstur didapatkan yogurt variasi yogurt kontrol (YKSK) lebih disukai dibandingkan yogurt fortifikasi. Sedangkan pada poin aroma paling disukai panelis yogurt variasi yogurt terfortifikasi ekstrak 60°C penambahan 5 gram emulsi (Y60SK5).

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Dragon fruit (Hylocereus polyrhizus) is a tropical and subtropical plant that is widely cultivated in Indonesia, Taiwan, Vietnam, Malaysia and the Philippines. The percentage of skin on dragon fruit is 30-35% of the total weight of the fruit. Dragon fruit peel has natural antioxidant bioactive components including the pigment betacyanin, vitamin C, flavonoids, tannins, saponins and steroids. The bioactive ingredients in dragon fruit skin can be separated using the maceration method. This research used maceration with varying temperatures of 45°C and 60°C for 60 minutes. In testing total phenolat, antioxidants (DPPH and ABTS) the highest results were obtained in the extract at a temperature variation of 60°C. Meanwhile, in the betacyanin test, the extract with a temperature variation of 45°C was obtained as the highest result. The bioactive compounds contained in red dragon fruit peel extract are easily degraded. So the emulsion method was used to increase the stability of the extract when applied to food. In the emulsion method, sodium alginate is used. Red dragon fruit peel extract emulsion was then fortified into yogurt to see the effect of adding red dragon fruit peel extract emulsion to yogurt. Yogurt was tested for pH, phenolat, betacyanins, antioxidants (DPPH and ABTS), and organoleptics. pH observations were carried out for one week. Based on the results of phenolic and antioxidant tests (DPPH and ABTS), the highest results were obtained in the control yogurt variation (YKSK). Meanwhile, in the betacyanin test, the highest results were obtained from yogurt extract at 45°C with the addition of 5 grams of emulsion (Y45SK5). In organoleptic testing of taste, color and texture points, it was found that the control yogurt variation (YKSK) was more preferred than the fortified yogurt. Meanwhile, for the aroma point, the panelists preferred yogurt, a variation of fortified yogurt with 60°C extract with the addition of 5 grams of emulsion (Y60SK5).

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Bioaktif , Emulsi, Fortifikasi, Kulit buah naga, Yogurt. Bioactive, Emulsion, Fortification, Dragon fruit peel, 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:	Atikah Listya Rahmawati
Date Deposited:	12 Aug 2024 03:04
Last Modified:	12 Aug 2024 03:04
URI:	http://repository.its.ac.id/id/eprint/115027

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