EVALUASI KUALITAS FISIK DAN ORGANOLEPTIK ES LILIN SUSU SINBIOTIK DENGAN PENAMBAHAN JAMU KUNYIT ASAM
Keywords:
es lilin sinbiotik, kunyit asam, organoleptik, padatan
Abstract
Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan berbagai konsentrasi jamu kunyit asam terhadap kualitas fisik dan organoleptik es lilin yoghurt sinbiotik. Metode yang digunakan adalah uji organoleptik yang melibatkan 30 panelis semi terlatih untuk menilai parameter rasa, warna, aroma, tekstur, dan kekentalan, sementara padatan diukur menggunakan lactoscan. Lima formulasi es lilin yoghurt dengan konsentrasi jamu kunyit asam 0%, 5%, 10%, 15%, dan 20% diuji untuk menentukan konsentrasi optimal yang diterima konsumen dan untuk menentukan pengaruh penambahan jamu kunyit asam terhadap padatan. Hasil menunjukkan bahwa konsentrasi 5% hingga 10% memberikan kualitas produk yang paling disukai, sedangkan konsentrasi yang lebih tinggi cenderung menurunkan penerimaan konsumen. Peningkatan konsentrasi kunyit asam juga cenderung meningkatkan padatan produk. Kesimpulan dari penelitian ini adalah penambahan jamu kunyit asam pada es lilin yoghurt sinbiotik sebanyak 5% dan 10% dapat meningkatkan kualitas produk secara sensorik.
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Buch, Shweta, Suneeta Pinto, and K D Aparnathi. 2014. Evaluation of Efficacy of Turmeric as a Preservative in Paneer. Journal of food science and technology 51: 3226–34.
Fantasi, Atika Minnie, Susana Elya Sudradjat, and Kris Herawan Timotius. 2023. Antioxidant Activity of Combined Aqueous Extracts of Curcuma Longa Linn. Rhizome and Tamarindus Indica Linn. Fruit Pulp.
Hariadi, Hari, Asysyifa Riana, Tisya Aisyah Chaerunnisa, Suseno Amien, Yusep Ikrawan, Triana Ulfah, Judiono Judiono, et al. 2023. Penambahan Ekstrak Kunyit (Curcuma Domestica Val) Cair Terhadap Karakteristik Organoleptik Dan Kandungan Antioksidan Krispi Bayam (Crispy Spinach). Composite: Jurnal Ilmu Pertanian 5(2): 105–13. doi:10.37577/composite.v5i2.582.
Kandyliari, Aikaterini, Panagiota Potsaki, Panoraia Bousdouni, Chrysoula Kaloteraki, Martha Christofilea, Kalliopi Almpounioti, Andreani Moutsou, et al. 2023. Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization. Antioxidants 12(2): 500.
Lestari, Indah Tri, Amal Fadholah, and Dhia Suhailah. 2021. Comparison of Antioxidant Activity between Turmeric-Tamarind Infused Water and Traditional Herbal Using DPPH Method. In Proceedings of the 3rd International Conference on Social Determinants of Health. Https://Doi. Org/10.5220/0010756400003235,.
Lučan Čolić, Mirela, Martina Antunović, Marko Jukić, Ivana Popović, and Jasmina Lukinac. 2023. Sensory Acceptance and Characterisation of Turmeric-and Black-Pepper-Enriched Ice Cream. Applied Sciences 13(21): 11802.
Melati, Denis. 2024. Organoleptical Test And Acceptance Of Gummy Candy With The Addition Of Turmeric Acid. Journal of Tropical Food and Agroindustrial Technology 5(02): 74–80. doi:10.21070/jtfat.v5i02.1616.
Parvin, Shohana, Anika Reza, Sridebi Das, Md Main Uddin Miah, and Shanjida Karim. 2023. Potential Role and International Trade of Medicinal and Aromatic Plants in the World. European Journal of Agriculture and Food Sciences 5(5): 89–99.
Soegiantoro, Didiek Hardiyanto, Ari Widhiarso, Sepiany Sepiany, Christy Nazna, Leani Sri Rezeki, and Priska Ica Sari Farasi. 2024. Potential Of Tamarind Turmeric Instant Herbal Drink As A Student Entrepreneurship Project. Jurnal EduHealth 15(04): 491–500.
Supriyanti, Florentina Maria Titin, Sofia Rahayu, and Hayat Sholihin. 2021. Karakteristik Fisikokimia Dan Aktivitas Antioksidan Yoghurt Terfortifikasi Tanaman Obat Dengan Kandungan Antioksidan Tinggi. Chemica Isola 2(2): 108–16.
Tangkham, Wannee. 2020. Sensory Characteristics of Three Different Levels of Turmeric Powder on Beef Stick Product. Acta Sci. Nutr. Health 4: 14–18.
Umam, A K, L E Radiati, A M Wati, M R Rifano, and D A A Putri. 2023. Influence of Different Prolonged Aging Times on the Goat Milk Kefir Quality. In Developing Modern Livestock Production in Tropical Countries, CRC Press, 158–62.
AOAC. 2005. Official Methods of Analysis of AOAC International. 18th ed. Assoc. Off. Anal. Chem., Arlington.(Book)
Jay, J. M., M. J. Loessner, & D. A. Golden. 2005. Mo-dern Food Microbiology. 7th ed. Springer, New York.(Book)
McDowell, C. M., L. H. Anderson, J. E. Kinder, & M. L. Day. 2000. Duration of treatment with progesterone and regression of persistent overian follicles in cattle. J. Anim. Sci. 78 (In Press).(Journal)
O’Neil, M. R., G. P. Lardy, L. P. Reynolds, J. S. Caton, M. L. Johnson, & K. A. Vonnahme. 2006. Effects of estradiol (E2) and linseed meal (LSM) on caruncular angiogenic factors in ovariectomized (OVX) ewes. Biol. Reprod. 75(Suppl. 1): 132 (Abstr.).(Journal)
Priyanto, R. & E. R. Johnson. 2011. Muscle growth and distribution in fattening steer of different breeds. Med. Pet. 34:19-22.(Journal)
Launchbaugh, K., J. A. Pfister, S. Lopez-Ortiz, & R. Frost. 2007. Body Condition Affects Blood Alkaloid and Monoterpene Kinetics and Voluntary Intake of Chemically-Defended Plants by Livestock. In: K. E. Panter, T. L. Wierenga, & J. A. Pfister (Eds). Poisonous Plants: Global Poisonous Plants: Global Research and Solutions. CAB International, Wallingford. p. 394-400.(Book)
Windisch, W.,K. Schedle, C. Plitzner, & A. Kroismayr. 2008.Use of phytogenic products as feed additives for swine and poultry. J. Anim. Sci. 86:E140-E148. http://jas.fass.org/cgi/content/full/86/14_suppl/E140. [29 December 2009].(Internet article)
Published
2025-08-26
How to Cite
Wati, A. (2025). EVALUASI KUALITAS FISIK DAN ORGANOLEPTIK ES LILIN SUSU SINBIOTIK DENGAN PENAMBAHAN JAMU KUNYIT ASAM. Jurnal Sains Dan Teknologi Industri Peternakan, 5(2), 95-104. https://doi.org/10.55678/jstip.v5i2.2003
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Articles
