Pengaruh Penambahan Ekstrak Etanolik Sargassum polycystum pada Yoghurt terhadap Aktivitas Antioksidan dan Penerimaan Konsumen

MARIA MADALENA PEREIRA, Dr.Amir Husni, S.Pi., M.P.

2014 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Intisari Penelitian mengenai penambahan antioksidan pada yoghurt dengan ekstrak etanolik Sargassum polycystum telah dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak etanolik Sargassum polycystum pada yoghurt terhadap aktivitas antioksidan, tingkat penerimaan konsumen dan komposisi kimia yoghurt. Sargassum polycystum diekstrak menggunakan etanol 96%. Ekstrak etanolik diuji aktivitas antioksidan dan kandungan total senyawa fenolnya. Ekstrak etanolik difortifikasi ke dalam minuman yoghurt kemudian diuji aktivitas antioksidan, komposisi kimia yoghurt dan uji penerimaan konsumen. Perlakuan penambahan ekstrak etanolik dengan 6 perlakuan, yakni 0%; 0,22%; 0,44%; 0,66%, 0,88%, dan 1,1% dengan 3 kali ulangan. Hasil penelitian menunjukkan kandungan total fenol dari ekstrak etanolik Sargassum polycystum sebesar 59,30±48,29 gram GAE/100 gram ekstrak dan aktivitas antioksidan sebesar 72,34±0,01% pada pengenceran 6000 ppm. Penambahan ekstrak etanolik tidak berpengaruh nyata (p>0,05) terhadap pH, namun berpengaruh nyata (p<0,05) terhadap penurunan total asam laktat, kadar protein, kadar lemak, kadar karbohidrat, dan penerimaan konsumen serta berpengaruh nyata terhadap peningkatan aktivitas antioksidan, kadar air, dan kadar abu pada yoghurt. Hasil terbaik berdasarkan nilai pH, kadar total asam laktat, komposisi kimia dan penerimaan konsumen adalah perlakuan dengan penambahan ektrak etanolik 0,44%.

Abstract Research on the antioxidants addition into yogurt with ethanolic extract of Sargassum polycystum has been done. Aims of this study were to determine the effect of ethanolic extract of Sargassum polycystum into yogurt on the antioxidant activity, the level of consumer acceptance, and yoghurt chemical compositions. Sargassum polycystum was extracted by ethanol 96%. Ethanolic extracts was tested on the antioxidant activity and the total phenolic compounds. The ethanolic extract was fortified into yogurt and was tested on the antioxidant activity, the chemical compositions and consumer acceptance. Test to observe the addition effect of ethanolic extract was conducted with 6 treatments, 0%; 0.22%; 0.44%; 0.66%, 0.88%, and 1.1% with 3 replications. The results showed that total phenols compounds of ethanolic extract of Sargassum polycystum was 59.30 ± 48.29 g GAE / 100 g of extract and the antioxidant activity was 72.34 ± 0.01% at 6000 ppm dilution. Addition of ethanolic extract was not significant (p> 0.05) on pH, but significant (p <0.05) to reduction in total lactic acid, protein content, fat content, carbohydrates content, and consumer acceptance and significant effect on the increase in antioxidant activity, moisture content, and ash content of the yoghurt. The best results based on the pH value, the total lactic acid concentration, the chemical composition and consumer acceptance is the treatment with the addition of 0.44% ethanolic extract.

Kata Kunci : Kata kunci: aktivitas antioksidan, ekstrak etanolik, Sargassum polycystum, penerimaan konsumen, yoghurt