Pengaruh Penambahan Sari Buah Pisang Ambon (Musa paradisiaca) sebagai Perisa Alami terhadap Warna, Total Padatan Terlarut dan Sifat Organoleptik Yogurt

Abstract

The purpose of this study was to obtain data on the effect of additional natural Ambon banana fruit juice toward the color, total solution solids and organoleptic properties (color and viscocity) of yogurt. The experimental design used was a non factorial randomized block design with the addition of levels of natural Ambon banana fruit juice (0%, 2%, 4% and 6%) with blocks of 3 times. Data for color and total dissolved solids of yogurt if there was a significant effect (P <0.05) due to the level of fruit juice addition, then further tested with the Duncan test. The organoleptic test used the Kruskal-Wallis non-parametric test, if there was a significant effect, the Man Whitney continued test was carried out. Panelists as many as 30 people are classified as somewhat trained, consisting of students from several universities in Purwokerto. The results showed that the addition of Ambon banana juice as much as 0, 2, 4 and 6% had no significant effect on the physical properties of color (L * a * b *) and the total dissolved solids of yogurt. However, when viewed from the mean value, the increase in the addition of Ambon banana juice will reduce the brightness of the yogurt, the color from green to less and to red, and the color increasingly towards yellow, the total solidalso increased. The results of the organoleptic analysis test on color showed a significant effect between T0 treatment (without the addition of Ambon banana juice) with T1, T2 and T3, but between the addition of Ambon banana juice 2, 4, and 6% therewas no significant effect (P>0.05). Theeffect of the addition of banana juice treatment did not have a significant effect on the organoleptic test for viscosity of yogurt.