Organoleptic Acceptability And Antioxidant Activity Test On Yogurt With The Addition Of Telang Flower Extract

Yenni Okfrianti; Fepy Wahyuni; Tetes Wahyu

doi:10.37676/agritepa.v12i1.7858

Yenni Okfrianti Poltekkes Kemenkes Bengkulu
Fepy Wahyuni Poltekkes Kemenkes Bengkulu
Tetes Wahyu Poltekkes Kemenkes Bengkulu

DOI: https://doi.org/10.37676/agritepa.v12i1.7858

Keywords: Yogurt, butterfly pea flower, Organoleptic test, DPPH Method, Antioxidant Activity

Abstract

Purpose: This study aims to determine the organoleptic acceptability and antioxidant activity of bay flower yoghurt with variations in the addition of bay flower extracts of 1%, 3%, and 5%. This research is important because functional foods such as synbiotic products that combine probiotics and prebiotics have significant health benefits. It is hoped that the results of the study will provide information on the optimal level of addition of telang flower extract in yogurt to obtain the best health benefits and good acceptance by consumers. Methodology: A one-factor completely randomized design was used in this study as the experimental method. The factor tested was the addition of bay flower extract with three treatment units: F1 (1%), F2 (3%), and F3 (5%). Data were collected through organoleptic tests on color, aroma, taste, viscosity, and overall by 30 panelists. In addition, antioxidant activity was measured using the DPPH method used to assess the ability of compounds to neutralize free radicals. Results: Organoleptic test results showed that 5% telang flower extract yogurt (F3) had the best acceptability. The antioxidant activity measurement results showed the total antioxidant activity of F1 was 909.88, F2 was IC50 750.8608, and F3 was IC50 1277.024. The antioxidant activity test results showed that the antioxidant strength was weak because the IC50 was more than 150. Findings: This study found that 5% bay flower extract yogurt (F3) had the best organoleptic acceptability. However, the antioxidant activity of bay flower yoghurt was still relatively weak despite the increase in bay flower extract addition. Novelty: This study offers a new approach in making bayang flower extract yoghurt as a source of anthocyanins and antioxidants. The use of telang flower in synbiotic yoghurt products is an innovation that has not been widely explored before. Originality: This study demonstrates originality in incorporating bay flower extract as a functional component in synbiotic yoghurt and evaluating its impact on organoleptic acceptability and antioxidant activity. Conclusion: This study concluded that 5% bay flower extract yoghurt (F3) was the best in terms of organoleptic acceptability, although its antioxidant activity was still weak. Paper Type: Research article.

Downloads

Download data is not yet available.

References

Abdul, A., Kumaji, S., & Duengo, F. (2018). pengaruh penambahan susu sapi terhadap kadar asam laktatpada pembuatan yogurt jagung manis oleh streptococcus thermophillus dan lactobacillus bulgaricus. Bioma : Jurnal

Biologi Makassar, 3(2), 1–9. https://doi.org/10.20956/bioma.v3i2.5635

Abubakar, Y., Muzaifa, M., Widayat, H. P., Martunis, M., & Maulina, A. (2020). karakteristik starter kering dari isolat bakteri indigenous kakao aceh. Gontor AGROTECH Science Journal, 5(2), 89. https://doi.org/10.21111/agrotech.v5i2.3278

Astuty, E., Yunita, M., & Fadhilah, A. nur. (2021). Edukasi Manfaat Yogurt Sebagai Salah Satu Probiotik Dan Metode Pembuatan Yogurt Sederhana. 4, 6.

https://doi.org/10.20956/bioma.v3i2.5635

Baubara, Y., Zahara, A. S., & Wardania, S. (2023). Organoleptic Tests of The Additionof Telang Flower Extract (Clitoria ternatea) on Cow’s Milk Yogurt (Bos taurus) Production in Air Tawar Village, Langkat. Jurnal Biologi Tropis, 23(3), 207–212. https://doi.org/10.29303/jbt.v23i3.5056

Charolina, O., Alfatah, D., Rahayu, N., & Amrullah. (2022). Pemanfaatan Bunga Telang Dalam Upaya Peningkatan Kesejateraan Ekonomi di Dusun II Desa Air Sebakul Kecamatan Talang Empat. Jurnal Semarak Mengabdi, 1(1), 23–28. https://jurnal.stiabengkulu.ac.id/index.php/jsm/article/view/18

Chosyatillah, A. A., & Saidi, I. A. (2023). The Effect of Various Concentrations ofTelang Flower (Clitoria Ternatea L.) Extract on Cow Milk Yogurt Characteristic. Procedia of Engineering and Life Science, 4(June), 6–10. https://doi.org/10.21070/pels.v4i0.1407

Christi, R. F., Edianingsih, P., & Tasripin, D. S. (2021). Peningkatan Wirausaha Melalui Pembuatan Yogurt Susu Sapi di Cisempur Jatinangor Kabupaten Sumedang. E-Dimas: Jurnal Pengabdian Kepada Masyarakat, 12(1), 90–94. https://doi.org/10.26877/e-dimas.v12i1.6219

Desi, A., Sari, T., Yosfi, rahmi, Hadijah, I., & Micho, R. (2017). pengawasan butuk makanan.Universitasbrawijayapress.https://www.google.co.id/books/edition/Penga wasan_Mutu_Makanan/S8pTDwAAQBAJ?hl=id&gbpv=1&dq=6+macam+panel+ dalam+uji+organoleptik&pg=PA47&printsec=frontcover

Dewi, A. P., Setyawardani, T., & Sumarmono, J. (2019). Pengaruh Penambahan Bunga Telang (Clitoria ternatea) terhadap Sineresis dan Tingkat Kesukaan Yogurt Susu Kambing. Journal of Animal Science and Technology, 1(2), 145–151.

Emmawati, A., Rizaini, R., & Rahmadi, A. (2021). Perubahan populasi bakteri asam laktat, kapang/khamir, keasaman dan respons sensoris yogurt durian. Journal of Tropical AgriFood, 2(2), 79. https://doi.org/10.35941/jtaf.2.2.2020.5131.79-89

Fidrianny, I., Darmawati, A., & Sukrasno. (2014). Antioxidant Capacities from Different Polarities Extracts of Cucurbitaceae Leaves Using FRAP, DPPH Assays and Correlation with Phenolic, Flavonoid, Carotenoid Content. International Journal of Pharmacy and Sciences, 858-862.

Gusnadi, D., Taufiq, R., & Baharta, E. (2020). Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea) terhadap Pertumbuhan Bakteri Asam Laktat pada Pembuatan Yogurt Telang. Journal of Food and Culinary, 3(1), 10. https://doi.org/10.12928/jfc.v3i1.3123

Gusnadi, D., Taufiq, R., & Baharta, E. (2021). Uji Organoleptik dan Daya Terima pada Produk Mousse Berbasis Tapai Singkong sebagai Komoditi UMKM di Kabupaten Bandung. Jurnal Inovasi Penelitian, 1(12), 2883–2888.

Haryanto, Rachma, N. N., & Dzahab, A. Q. (2023). Pengaruh Waktu Fermentasi Terhadap Kadar Lemak, Abu, Protein, Air, Dan Tingkat Keasaman Yogurt Susu Sapi. Jurnal Sain Dan Teknik, 5(2), 93–101.

Hasanah, N. W., Kiranawati, T. M., & ... (2021). Analisis Mutu Yogurt Subtitusi Susu Sapi dan Susu Beras Merah (Oryza nivara). … Pendidikan Teknik Boga …, 16(1), 1–7.

Ibroham, M. H., Jamilatun, S., & Kumalasari, I. D. (2022). A Review: Potensi tumbuhan- tumbuhan di Indonesia sebagai antioksidan alami. Seminar Nasional Penelitian, 1–

http://jurnal.umj.ac.id/index.php/semnaslit

Jasmine, R. O., Fadhilla, R., Melani, V., Ronitawati, P., & Angkasa, D. (2020). Pembuatan stirred yogurt berbasis sari kacang merah (phaseolus vulgaris l) dan sari buah naga merah (hylocereus polyrhizus) sebagai sumber serat dan antioksidan. Darussalam Nutrition Journal, 4(2), 82. https://doi.org/10.21111/dnj.v4i2.3999

Khaerunnisa, Saenab, S., Zahra, S., faisal, & Kurnia, N. (2023). Pelatihan dan Pendampingan Pembuatan Yogurt Bagi Ibu PKK Desa Sicini. Jurnal IPMAS, 3(1), 40–47.

Palimbong, S., & Pariama, A. S. (2020). Potensi Ekstrak Bunga Telang (Clitoria ternatea Linn) sebagai Pewarna pada Produk Tape Ketan. Jurnal Sains Dan Kesehatan, 2(3),228–235. https://doi.org/10.25026/jsk.v2i3.147

Prasonto, D., Riyanti, E., & Gartika, M. (2017). Uji Aktivitas Antioksidan Ekstrak Bawang Putih (Allium sativum). ODONTO : Dental Journal, 4(2), 122. https://doi.org/10.30659/odj.4.2.122-128

Rahmadi, A. (2019). Bakteri Asam Laktat dan Mandai Cempedak. Mulawarman University Press, October 2018, 1–203.

Rorong, J. A. (2008). Uji Aktivitas Antioksidan dari Daun Cengkeh (Eugenia carryophyllus) dengan Metode DPPH. Chem Prog, 1(2), 111–116.

Sumarmono. J. (2016). yogurt and concentrated yogurt makanan fungsional dari susu. lembaga pelatihan dan pengabdian masyarakat universitas jendral soedirman.

Village, K. L., Regency, J., Fitriyah, D., Vestine, V., Yuanta, Y., Puspita, S. D., Eko, G., Suyoso, J., & Prakoso, B. H. (n.d.). Pelatihan Pembuatan Yogurt Berbahan Dasar Susu Sapi Untuk 1000 Hari Pertama Kehidupan Pada Masyarakat Di Desa Kemuning Lor Kabupaten Jember. 131–136.

Widiyanti, F., Tamaroh, S., & Yulianto, W. A. (2019). Karakteristik Dan Tingkat Kesukaan Yogurt Bunga Telang (Clitoria Ternatea L.). Naskah Publikasi ProgramStudi http://eprints.mercubuana- yogya.ac.id/6995/%0Ahttp://eprints.mercubuana-yogya.ac.id/6995/1/NASKAH PUBLIKASI.docx

Wirawati, C. U., Dwi, D., & Nirmagustina, E. (2022). Suplementasi Hidrolisat Glukomanan Tepung Porang (Amorphophallus oncophillus) pada Produk Minuman Sinbiotik Suplementation of Konjac (Amorphophallus oncophillus) Glucomannan Hydrolisate in Synbiotic Product. Jurnal Penelitian Pertanian Terapan, 22(1), 37–

http://dx.doi.org/10.25181/jppt.v17i3.2276

Zakaria, D., Zuidar, A. S., Sartika, D., & Yuliana, N. (2023). Pengaruh Lama Waktu Perebusan Biji Labu Kuning Pada Minuman Fermentasi Yogurt Boiling Time Effect of Pumpkin Seeds on Sensory Properties and. 2(2), 297–309.

Zulaikhah, S. R., Sidhi, A. H., & Ayuningtyas, L. P. (2021). Pengaruh penambahan gula kelapa kristal terhadap pH, total asam dan kadar sukrosa yogurt buah naga merah (Hylocereus polyrhizus). Jurnal Sains Peternakan, 9(2), 67–71.