Karakterisasi Produk Yoghurt Susu Nabati Kacang Arbila (Phaseolus lunatus L.)


Fitrian Narti Hona Nalu(1*), Mellisa Erlyn Ledo(2), Hartini Realista Lydia Solle(3),


(1) Universitas Kristen Artha Wacana kupang
(2) Universitas Kristen Artha Wacana kupang
(3) Universitas Kristen Artha Wacana kupang
(*) Corresponding Author

Abstract


Arbila beans (Phaseolus lunatus L.) is one of the genetic resources of East Nusa Tenggara. It has not been optimally utilized. It is, therefore, necessary to produce food products that have good economic value to increase people's purchasing power. Yogurt is one of them. The purposes of this study were to determine the process of making yogurt from Arbila beans (Phaseolus lunatus L.), to obtain a profile of Arbila bean yogurt with the right composition, and to analyze its nutritional content, panelists' preference and safety for consumption observed from the coliform test results. The method used in this study was the experimental method carried out in four stages; 1) the making of Arbila bean yogurt in four treatments; Control (10% plain biocule), A1 (20% of plain biocule), A2 (30% of plain biocule), A3 (45% of plain biocule); 2) proximate test; 3) organoleptic test; 4) coliform test. The results of the proximate analysis indicated that the highest protein content of 4.32% was found in yogurt A3, while the highest carbohydrate content was 12.45% and the lowest fat was 0.32% in A1 yogurt. Organoleptic test results indicated that the highest preference for panelists in Arbila bean yogurt A3. Coliform test results showed negative results for the presence of Escherichia coli in all treatments. Therefore, Arbila bean yogurt with the composition of A3 (45% of plain biocule) is recommended as a good Nabati yogurt made of soya.


Keywords


Yogurt Arbila Bean; Soya Milk; Prebiotic Products.

Full Text:

PDF

References


Abdul, A., Kumaji, S., Duengo, F. (2018). Pengaruh Penambahan Susu Terhadap Kadar Asam Laktat pada Pembuatan Yoghurt Jagung Manis oleh Streptococcus thermophillus dan Lactobacillus bulgaricus. Jurnal Biologi Makassar 3(2): 1-9. Fakultas Matematika dan Pengetahuan Alam Universitas Negeri Gorontalo. Gorontalo.

Agustina, W., Andriana, Y. (2010). Karakterisasi Produk Yoghurt Susu Nabati Kacang Hijau (Phaseolus radiatus L). Prosiding Seminar Nasional Teknik Kimia “Kejuangan”. 26 Januari 2010. Yogyakarta.

Amelia, R. M., Nina, D., Trisno, A., Julyanty, W. S., Rafika, F. N., Yuni, A. H. (2015). Penetapan Kadar Abu (AOAC). Jurnal Gizi Masyarakat. Fakultas Ekologi Manusia, IPB Bogor. bogor.

Anggraini, K. E., Kiranawati, M. T., Mariana, R. R. (2018). Analisis Kualitas Yoghurt dengan Variasi Rasio Susu Kacang Tolo (Vigna Unguiculata (L) Walp Ssp) dan Susu Sapi. Jurnal Teknologi Pangan 1(1): 16-20. Fakultas Teknik Universitas Negeri Malang. Malang.

Asmariani., Amriani., Haslianti. (2017). Verifikasi Metode Uji Lemak Pakan Buatan. Jurnal Teknologi Hasil Perikanan 6(1): 92-96. Fakultas Perikanan dan Ilmu Kelautan Universitas Halu Oleo, Kendari, Sulawesi Tenggara. Sulawesi Tenggara.

Kumesan, Ch. E., Pandey, V. E., Lohoo, J. H. (2017). Analisa Total Bakteri, Kadar Air dan Ph Pada Rumput Laut (Kappapaphycus alvarezii) dengan Dua Metode Pengeringan. Jurnal Media Teknologi Hail Perikanan 5(1). FPIK Unsrat Manado. Manado.

Makanjuola OM. (2012). Production and quality evaluation of soy-corn yoghurt. Advance Journal of Food Science and Technology 4(3):130-134. Nofrianti R, Azima F, Eliyasmi R. 2013.

Puspita, D., Palimbong, S., Toy, B., Notosoedarmo, S. (2017). Identifikasi Legum Lokal di Pulau Timor yang Berpotensi dalam Pengembangan Inovasi Pangan Lokal. Prosiding Seminar Nasional dan Call for Papers. 17-18 November 2017. FKIK UKSW. Salatiga.

Santi, R. A., Sunarti, T. C., Santoso, D., Triwasari, D, A. (2012). Komposisi Kimia dan Profil Polisakarida Rumput Laut Hijau. Jurnal Akuatika 3(2): 105-114. FPIK Universitas Padjadjaran Bogor. Bogor.

Sepyani, A. (2019). Uji Kadar Gula dan Vitamin C pada Yoghurt Susu Sapi Boyolali dengan Penambahan Air Kelapa Muda (Cocos nucifera) dan Ekstrak Buah Sirsak (Annona muricata). Skripsi. FKIP Universitas Muhammadiyah Surakarta. Surakarta.

Talahatu, O. (2011). Kajian beberapa sifat fisik kimia dan sensoris biskuit yang dibuat dari tepung Mocaf (Modified Cassava Flour). Skripsi. Manado: Universitas Sam Ratulangi.

Weerathilake, W. A. D. V., Rasika, D. M. D., Ruwanmali, J. K. U., & Munasinghe, M. A. D. D. (2014). The Evolution, Processing, Varieties and Health Benefits of Yogurt. International Journal of Scientific and Research Publications. University of Peradeniya. Volume 4, Issue 4 ISSN 2250-3153.

Widiani, N., Maretta, G., Setianingrum, S. (2017). Pengaruh Variasi Temperatur Terhadap Karakteristik Fisika, Kimia, dan Biologi Yoghurt Susu Jagung. Jurnal Tadris Pendidikan Biologi 8(1): 28-39. Fakultas Tarbiyah dan Keguruan UIN Raden Intan Lampung. Lampung.

Yusmarini dan Raswen Efendi. (2014). Evaluasi Mutu Yoghurt Yang Dibuat dengan Penambahan Beberapa jenis Gula. Jurnal Natur Indnesia 6(2), hal: 104-110. Pekanbaru.




DOI: https://doi.org/10.31289/agr.v5i2.4861

Article Metrics

Abstract view : 0 times
PDF - 0 times

Refbacks

  • There are currently no refbacks.


Agrotekma: Jurnal Agroteknologi dan Ilmu Pertanian
Program Studi Agroteknologi, Fakultas Pertanian, Universitas Medan Area
Universitas Medan Area, Jalan Kolam No. 1, Pasar V, Medan Estate, Sumatera Utara http://ojs.uma.ac.id/index.php/agrotekma dan Email: agrotekma@uma.ac.id
Creative Commons License