Rasio Campuran Air Kelapa Sari Wortel dan Variasi Susu Skim terhadap Mutu Minuman Probiotik

Abstract

ABSTRAK Efek menguntungkan probiotik pada kesehatan manusia semakin dipromosikan oleh para profesional kesehatan. Penelitian bertujuan untuk melihat pengaruh rasio air kelapa sari wortel dan susu skim serta mendapatkan minuman probiotik campuran air kelapa dan sari wortel yang memenuhi syarat mutu sesuai SNI 7552:2009 Minuman susu fermentasi berperisa. Penelitian dilakukan menggunakan metode percobaan faktorial dengan perlakuan rasio air kelapa sari wortel (b/b) yaitu 100:0; 90:10; 80:20, dan penambahan susu skim (b/b) yaitu: 0 %; 1 %; 2 % dan 3 %. Pengamatan dilakukan terhadap bahan baku air kelapa dan wortel meliputi kadar gula, mineral, dan kadar protein susu skim, dan produk minuman probiotik meliputi kadar lemak, padatan tanpa lemak, protein, abu, keasaman tertitrasi, jumlah kultur starter dan pengamatan organoleptik sesuai SNI 7552:2009 Minuman Susu Fermentasi Berperisa, serta kandungan mineral. Hasil penelitian menunjukkan bahwa produk yang memenuhi syarat mutu adalah produk minuman campuran air kelapa sari wortel 80:20 dan susu skim 1% sehingga menjadi produk terbaik dengan kandungan lemak 0,50%, padatan susu tanpa lemak 19,72%, protein 1,10%, abu 0,68%, keasaman tertitrasi 0,8%, jumlah kultur starter 2,80x10 9 , dengan penampakan cair, bau khas yogurt dan wortel, rasa asam khas yogurt dan rasa wortel, namun kurang homogen. ABSTRACT The beneficial effects of probiotics on human health are increasingly promoted by health professionals. The research aims to see the effect of the ratio of coconut water, carrot juice and the addition of skim milk and get a probiotic beverage mixture of coconut water and carrot juice that meets the quality requirements SNI 7552:2009 Flavored fermented milk drinks. The study was conducted using the factorial experimental method with treatment of ratio of coconut water vs carrot juice in b/b (100: 0; 90:10; 80:20), and the addition of skim milk (b/b), namely: 0%; 1%; 2% and 3%. Observations were made on raw materials of coconut water and carrot juice including sugar, mineral content and protein content of skim milk. Probiotic drinks was testing on its fat content, nonfat solids, protein, ash, titrated acidity, number of starter cultures and organoleptic observations according to SNI 7552:2009 Fermented Milk Drinks, and mineral content. The results showed that the products that met the quality requirements were 80:20 coconut carrot juice mixed products and 1% skim milk so that it became the best product with 0.50% fat content, 19.72% nonfat solid milk, 1.10 protein %, ash 0.68%, acidity titrated 0.8%, number of starter cultures 2.80x10 9 , with liquid appearance, distinctive smell of yogurt and carrots, sour taste typical of yogurt + carrot flavor, but less homogeneous.