Pengaruh Variasi Penambahan Sari Nanas-Brokoli dan Waktu Fermentasi terhadap Karakteristik Mutu Caspian Sea Soygurt

Abstract

This research was conducted to determine the effect of variation in the addition of pineapple-broccoli juice and fermentation time and the effect of their interaction on the quality characteristics of Caspian Sea soygurt and to determine the best concentration of pineapple-broccoli juice and fermentation time in the making of Caspian Sea soygurt. This research applied the data analysis method in the factorial Completely Randomized Design (CRD) with 2 factors, namely pineapple-broccoli juice concentration (0%, 5%, 10%, and 15%) and fermentation time (2 hours, 4 hours, 6 hours, and 8 hours). The parameters of this research were protein content, fat content, ash content, vitamin C content, Total Dissolved Solids (TDS), total acid, pH value, viscosity value, total Lactic Acid Bacteria (LAB), and hedonic values of colour, aroma, taste, texture, and general acceptance. The results of this research showed that the addition of pineapple-broccoli juice had a highly significant effect (P<0.01) on protein content, fat content, ash content, vitamin C content, Total Dissolved Solids (TDS), total acid, pH value, viscosity value, total Lactic Acid Bacteria (LAB), hedonic value of colour, hedonic value of aroma, hedonic value of taste, hedonic value of texture, and hedonic value of general acceptance. Fermentation time had a highly significant effect (P<0.05) on hedonic value of colour, hedonic value of texture, and hedonic value of general acceptance. The interaction between the addition of pineapple-broccoli juice and fermentation time had a highly significant effect (P<0.01) on total acid and viscosity value also had a significant effect (P<0.05) on Total Dissolved Solids (TDS) and pH value. This research applied the best formulation test method in the Effectiveness Index (deGarmo et al., method) and the result showed that the best formulation was S3W3 with the addition of 10% pineapple-broccoli juice and 6 hours of fermentation time. The best formulation was then tested for antioxidant activity which value was 78.7894 ppm.