Pengaruh Perbandingan Sari Buah Nangka dengan Sari Daun Kersen dan Persentase Starter Terhadap Mutu Cocogurt

Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari buah nangka dan sari daun kersen dan persentase starter terhadap mutu cocogurt. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu perbandingan sari buah nangka dengan sari daun kersen (D): (90%:10%, 80%:20%, 70%:30%; 60%:40%) dan persentase starter (S): (5%, 10%, 15%, 20%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar lemak, kadar protein, nilai pH, total asam, total padatan terlarut, viskositas, jumlah bakteri asam laktat, dan nilai hedonik warna, aroma, rasa, dan viskositas. Hasil penelitian menunjukkan bahwa perbandingan sari buah nangka dengan sari daun kersen memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, nilai pH, total padatan terlarut, total asam, viskositas, dan jumlah bakteri asam laktat. Persentase starter memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, nilai pH, total padatan terlarut, total asam, viskositas, dan bakteri asam laktat. Interaksi kedua faktor memberikan pengaruh berbeda nyata terhadap kadar abu dan viskositas. Perbandingan sari buah nangka dengan sari daun kersen 80%:20% dan persentase starter 5% menghasilkan cocogurt dengan mutu terbaik, menghasilkan aktivitas antioksidan sebesar 101,493 μg/mL.

This study was conducted to determine the effect of ratio of jackfruit juice and cherry leaf juice and starter addition on the quality of cocogurt. This research was using completely randomized design with two factors, i.e ratio of jackfruit juice with cherry leaf juice (D): (90%:10%, 80%:20%, 70%:30%, 60%:40%) and starter percentage (S): (5%, 10%, 15%, 20%). The analyzed parameters were water content, ash content, fat content, protein content, pH value, total acid, total dissolved solid, viscosity,total lactic acid bacteria, and hedonic values of color, flavor, taste, and viscosity. The results showed that the ratio of jackfruit juice and cherry leaf juice had highly significant effect on water content, ash content, pH value, total dissolved solid, total acid, viscosity, and total lactic acid bacteria. The starter percentage had highly significant effect on water content, ash content, protein content, fat content, pH value, total dissolved solid, total acid, viscosity, and total lactic acid bacteria. The interaction of two factors had significant effect on ash content and viscosity. Ratio of jackfruit juice and cherry leaf juice of 80%:20% and 5% starter percentage produced the best quality of cocogurt, the result of antioxidant activity was 101,493 μg/mL.