Analisis Penerimaan Yoghurt Sari Almond dengan Penambahan Kurma
The Acceptance Analysis of Almond Extract Yogurt with the Addition of Dates
Abstract
The purpose of this study was to determine the acceptance of almond extract yoghurt mixed with dates. This research was divided into 3 stages. The first stage included preparing ingredients and equipment and preparing formulas for almond extract yoghurt with dates. The second stage involved adding dates into almond extract yoghurt. The third stage was the implementation of the hedonic test and the ranking test. The percentage of adding dates in the production of almond extract yoghurt was as much as 10, 20, and 30% of the weight of the almond extract, respectively. Thirty (30) untrained panelists participated in the hedonic and rating tests. The nonparametric analysis Kruskal Wallis test and the Mann-Whitney further test were used to examine the data. The Kruskal Wallis test showed significant differences in taste, aroma, texture, and color between almond extract yoghurt with dates. The Mann-Whitney test showed that the taste, aroma, viscosity, and color of almond extract yoghurt with the addition of dates as much as 10% were significantly different from 20% and 30%. It can be concluded that the addition of dates can increase the acceptance of the taste, aroma, viscosity, and color of almond extract yoghurt.
Keywords: Almond extract; dates; yoghurt; acceptance
ABSTRAK
Tujuan dari penelitian ini yaitu mengetahui penerimaan yoghurt sari almond dengan penambahan kurma. Penelitian ini terdiri atas tiga tahap. Tahap pertama meliputi persiapan bahan dan peralatan serta penyusunan formula yoghurt sari almond dengan penambahan kurma. Tahap kedua yaitu proses pembuatan yoghurt sari almond dengan penambahan kurma. Tahap ketiga yaitu pelaksanaan uji hedonik dan uji peringkat. Persentase penambahan kurma pada pembuatan yoghurt sari almond yaitu sebanyak 10%, 20%, dan 30% dari berat sari almond. Uji hedonik dan uji peringkat melibatkan 30 panelis tidak terlatih. Data dianalisis menggunakan analisis nonparametrik uji Kruskal Wallis dan uji lanjut Mann-Whitney. Hasil uji Kruskal Wallis menunjukkan penambahan kurma memberikan perbedaan yang nyata pada penerimaan rasa, aroma, kekentalan dan warna yoghurt sari almond. Uji lanjut Mann-Whitney menunjukkan bahwa rasa, aroma, kekentalan dan warna dari yoghurt sari almond dengan penambahan kurma sebanyak 10% berbeda nyata dengan 20% dan 30%. Dapat disimpulkan bahwa penambahan kurma dapat meningkatkan penerimaan rasa, aroma, kekentalan dan warna yoghurt sari almond.
Kata kunci: Kurma; penerimaan; sari almond; yoghurt.
Downloads
References
Agustin, C. 2018. Formulasi Es Krim Sari Kurma. Jurnal Riset Kesehatan Poltekkes Depkes Bandung 10: 25. DOI: 10.34011/ juriskesbdg.v10i1.113
Arisanti, D. dan S. Al. Islamiyah. 2017. Efektivitas Penambahan Ekstrak Kurma terhadap Karakteristik Gizi Fruitghurt. JTech 8: 135-139.
Astrini, S., I. Wahyuni, dan B. Widjasena. 2017. Perbedaan pemberian kurma (Phoenix dactylifera) terhadap kelelahan kerja pada pekerja bagian finishing di PT. PP (Persero) Tbk. Jurnal Kesehatan Masyarakat 41: 84-93.
Balia, R.L., H. Chairunnisa, O. Rachmawan, dan E. Wulandari. 2011. Derajat keasaman dan karakteristik organoleptik produk fermentasi susu kambing dengan penambahan sari kurmayang diinokulasikan berbagai kombinasi starter bakteri asam laktat. Jurnal Ilmu Ternak Universitas Padjadjaran 11: 49-52.
Berlianita, I.T., D. Kristiastuti, A. Sutiadiningsih, dan M.G. Miranti. 2021. Pengaruh penambahan sari kurma (Phoenix dactylifera) dan sari temulawak (Curcuma zanthorrhiza) terhadap sifat organoleptik jelly drink. Jurnal Tata Boga 10: 175-184.
Lubis, S.A. dan G. Anjani. 2016. Aktivitas antioksidan, total bakteri asam laktat, sifat fisik dan tingkat penerimaan yoghurt almond (Prunus dulcis) sebagai produk probiotik alternatif bagi penderita autis. Journal of Nutrition College 5: 334-343.
Nath, M., A. Tasnim, J.M.K.H. Chowdhury, and F. Alam. 2020. Comprehensive evaluations of physicochemical characteristics and sensory acceptance of selected fruits, almond and dark chocolate incorporated yogurt. Journal of Food and Agriculture 13: 20-36.
Nurminabari, I.S. 2018. Kajian penambahan skim dan santan terhadap karakteristik yoghurt dari whey. Pasundan Food Technology Journal 5: 54. DOI: 10.23969/pftj.v5i1.810.
Purwanto, T., S. Nurohmi, A. Rahadiyanti, dan M.D. Naufalina. 2018. Analisis daya terima yogurt sari kedelai (Soygurt) dengan penambahan jus kurma (Phoenix dactylifera). Darussalam Nutrition Journal 2: 39. DOI: 10.21111/dnj.v2i1.1982
Retnowati, P.A. dan J. Kusnadi. 2014. Pembuatan minuman probiotik sari buah kurma (Phoneix dactylifera) dengan isolat Lactobacillus casei dan Lactobacillus plantarum. Jurnal Pangan dan Agroindustri 2: 70-81.
Rusilawati, M.N. 2019. Pengaruh perbandingan sari almond (Prunus dulcis) dengan susu skim dan lama fermentasi terhadap karakteristik yoghurt sari almond. Universitas Pasundan.
Setiarto, R.H.B., N. Widhyastuti, dan I. Fairuz. 2017. Pengaruh starter bakteri asam laktat dan penambahan tepung talas termodifikasi terhadap kualitas yogurt sinbiotik. Jurnal Riset Teknologi Industri 11: 18-30.
Simatupang, L.F., R.J. Nainggolan, dan M. Nurminah. 2018. Pengaruh perbandingan sari kurma (Phoenix dactylifera) dengan sari kecombrang (Etlingera elatior) dan penambahan gula aren terhadap mutu minuman sari kumbrang. Jurnal Rekayasa Pangan dan Pertanian 6: 264-272.
Suryono, C., L. Ningrum, dan T.R. Dewi. 2018. Uji kesukaan dan organoleptik terhadap 5 kemasan dan produk Kepulauan Seribu secara deskriptif. Jurnal Pariwisata 5: 95-106.
Syainah, E., S. Novita, dan R. Yanti. 2014. Kajian pembuatan yoghurt dari berbagai jenis susu dan inkubasi yang berbeda terhadap mutu dan daya terima. Skala Kesehatan 5: 48-58.
Copyright (c) 2021 The Authors
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
