Pengaruh Penambahan Ekstrak Jeruk Manis (Citrus Sinensis) Terhadap Kualitas Fisik Yoghurt Susu Sapi
Keywords:
Extract Sweet Orange (Citrus sinensis), Yoghurt, Physical PropertiesAbstract
Sweet orange extract contains high vitamin C so it has the potential to be used in making yogurt to increase the vitamin C content in the product. This study aims to reveal the effect of variations in the concentration of sweet orange extract (Citrus sinensis) on the physical properties of cow's milk yogurt. The study used a Completely Randomized Design (CRD) with 4 treatments and 3 replications consisting of yogurt without additional extract (P0), the addition of sweet orange extract 3% (P1), 5% (P2), and 7% (P3). The data obtained were analyzed by analysis of variance (ANOVA) with levels of 5% and 1% and continued with the Least Significant Difference Test (LSD). The parameters observed included pH, viscosity, and texture. The results showed that the addition of sweet orange extract had a significant effect on the pH value of yogurt with pH values ranging from 5.20 - 4.42, but did not significantly affect (P>0.05) the viscosity value of yogurt with values ranging from 1.53 - 3.30. Meanwhile, the visualization results of the yogurt texture showed a variety of textures, from thick to not thick. Thus, the best results in this study were obtained with the addition of 3% sweet orange extract.
Downloads
References
Ahmed, M., Jiang, G. H., Park, J. S., Lee, K. C., Seok, Y. Y., & Eun, J. B. (2019). Effects of Ultrasonication, Agitation and Stirring Extraction Techniques on The Physicochemical Properties, Health-Promoting Phytochemicals and Structure of Cold-Brewed Coffee. Journal of the Science of Food and Agriculture, 99(1), 290–301. https://doi.org/10.1002/jsfa.9186
AlBaarri, A. ., Dwiloka, B., Mulyani, S., Pramono, Y. B., Setiani, B. E., Rahmawati, A. ., Jordan, A., & Nababan, P. U. B. L. (2022). Profil Isoflavon Blacksoyghurt sebagai Minuman Tinggi Antioksidan. Jurnal Teknologi Pangan, 6(2), 53–63. https://doi.org/10.14710/jtp.2022.32680
Alfadila, R., & Anandito, R. B. K. (2020). Pengaruh Pemanis terhadap Mutu Fisik, Kimia, dan Sensoris Es Krim Sari Kedelai Jeruk Manis (Citrus sinensis). Jurnal Teknologi Hasil Pertanian, 13(1), 1–11. https://doi.org/10.20961/jthp.v13i1.40319
Ali, M. A., Kamal, M. M., Rahman, M. H., Siddiqui, M. N., Haque, M. A., Saha, K. K., & Rahman, M. A. (2022). Functional Dairy Products as A Source of Bioactive Peptides and Probiotics: Current Trends and Future Prospectives. Journal of Food Science and Technology, 59(4), 1263–1279. https://doi.org/10.1007/s13197-021-05091-8
Aliakbarian, B., Casale, M., Paini, M., Casazza, A. A., Lanteri, S., & Perego, P. (2015). Production of a Novel Fermented Milk Fortified With Natural Antioxidants and Its Analysis By NIR Spectroscopy. Lwt, Food Sains and Technology, 62(1), 376–383. https://doi.org/10.1016/j.lwt.2014.07.037
Alizadeh Khaledabad, M., Ghasempour, Z., Moghaddas Kia, E., Rezazad Bari, M., & Zarrin, R. (2020). Probiotic Yoghurt Functionalised with Microalgae and Zedo Gum: Chemical, Microbiological, Rheological and Sensory Characteristics. International Journal of Dairy Technology, 73(1), 67–75. https://doi.org/10.1111/1471-0307.12625
Córdova-Ramos, J. S., Gonzales-Barron, U., & Cerrón-Mallqui, L. M. (2018). Physicochemical and Sensory Properties of Yogurt as Affected By The Incorporation of Jumbo Squid (Dosidicus gigas) Powder. Lwt, 93, 506–510. https://doi.org/10.1016/j.lwt.2018.03.082
Dani, R. (2023). Pengaruh Penambahan Sari Kulit Jeruk Sunkist (Citrus sinensis L. Osbeck) terhadap Sifat Kimia dan Sensori Permen Keras (Hard Candy) Susu Kambing. Skripsi. Universitas Bandar Lampung.
Hariono, B., Erawantini, F., Budiprasojo, A., & Puspitasari, T. D. (2021). Perbedaan Nilai Gizi Susu Sapi setelah Pasteurisasi Non Termal dengan HPEF (High Pulsed Electric Field). AcTion: Aceh Nutrition Journal, 6(2), 207–212. https://doi.org/10.30867/action.v6i2.531
Hidayat, K., Wibowo, S., Sari, L. A., & Darmawan, A. (2020). Acidifier Alami Air Perasaan Jeruk Nipis (Citrus aurantiun) sebagai Pengganti Antibiotik Growth Promotor Ayam Broiler. Jurnal Ilmu Nutrisi dan Teknologi Pakan, 16(2), 27. https://doi.org/10.29244/jintp.16.2.27-33
Honestin, T., Ikarini, I., & Yunimar, Y. (2021). Pengaruh Jenis dan Konsentrasi Penstabil terhadap Karakteristik Fisikokimia dan Nilai Kesukaan Minuman Yogurt Jeruk. Proceedings Series on Physical & Formal Sciences, 2, 194–201. https://doi.org/10.30595/pspfs.v2i.181
Ikarini, I., Pratiwi, kiki violita, & Hera, Isca Prasmita. (2021). Pengaruh Penambahan Berbagai Jenis Bahan Penstabil terhadap Karakteristik Yogurt Jeruk. Jurnal Prosiding Seminar Nasional, 352–357.
Luthfi, T. F. (2021). Penggunaan Tepung Karagenan sebagai Pengganti Pektin dalam Pembuatan Selai Buah. Barista : Jurnal Kajian Bahasa dan Pariwisata, 8(2), 71–78. https://doi.org/10.34013/barista.v8i2.282
Maris, I., & Radiansyah, M. R. (2021). Review of Plant-Based Milk Utilization As a Substitute for Animal Milk. Food Scientia : Journal of Food Science and Technology, 1(2), 103–116. https://doi.org/10.33830/fsj.v1i2.2064.2021
Nugroho, R. (2023). Sifat Fisik dan Total Bakteri Asam Laktat Yogurt dengan Bahan Baku Susu Sapi yang Berbeda. Jurnal Riset dan Inovasi Peternakan 7(2). 279 - 286. https://doi.org/10.23960/jrip.2023.7.2.279-286
Pamela, osepa, & Vega. (2022). Karakteristik Sifat Organoleptik Yoghurt dengan Variasi Susu Skim dan Lama Inkubasi Organoleptik Characteristics of Yogurt With Skim Milk Variation and Incubation Length. Jurnal Pangan, Gizi, Kesehatan, 3(1), 18–24. https://www.scribd.com/document/862023705/1963-Article-Text-10365-1-10-20220618
Prajapati, D. M., Shrigod, N. M., Prajapati, R. J., & Parth, D. (2020). Textural and Rheological Properties of Yoghurt : A Review. Advances in Life Sciences, 5(13), 5238–5254.
Rafiq, L., Zahoor, T., Sagheer, A., Khalid, N., Rahman, U., & Liaqat, A. (2020). Augmenting Yogurt Quality Attributes Through Hydrocolloidal Gums. Asian-Australas J Anim Sci, 33(2), 323–331.
Rekha, C., Poornima, G., Manasa, M., Abhipsa, V., Devi, J. P., Kumar, H. T. V., & Kekuda, T. R. P. (2012). Ascorbic Acid, Total Phenol Content and Antioxidant Activity of Fresh Juices of Four Ripe and Unripe Citrus Fruits. Chemical Science Transactions, 1(2), 303–310. https://doi.org/10.7598/cst2012.182
Roby, G., Kristina, G. S., & Siagian, H. S. (2023). Formulasi dan Evaluasi Pembuatan Produk Nutrasetikal Sirup dari Ekstrak Buah Jeruk Kuku Harimau (Citrus medica L.) Serta Uji Aktivitas Antioksidannya dengan Menggunakan Metode DPPH (2,2-Difenil-1-Pikrilhidrazil). JIFI (Jurnal Ilmiah Farmasi Imelda), 7(1), 34–55. https://doi.org/10.52943/jifarmasi.v7i1.1501
Sahab, N. R. M. (2023). Review: Jus Buah Terfermentasi sebagai Minuman Probiotik. Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA), 4(1), 18–28. Oct 2023 DOI: 10.54367/retipa.vi.3019
Sudirman, Irmawaty, Astati, & Mursidin. (2025). Uji Organoleptik Yoghurt Drink dengan Penambahan Ekstrak Buah Jeruk Manis ( Citrus sinensis ) Organoleptic. Journal of Animal Husbandry, 4(1), 9–20. DOI: https://doi.org/10.24252/anoa.v4i1.55327
Yasmin, S., Shaheen, G., Rani, D., Roy, C., Akhter, M., Mahmud, S., Mahomud, M., & Sohany, M. (2022). Physicochemical and Sensory Characteristics of Orange Juice Supplemented Yogurt. Fundamental and Applied Agriculture, 0, 1. https://doi.org/10.5455/faa.139528
Zulaikhah, S. R. (2021). Sifat Fisikokimia Yogurt dengan Berbagai Proporsi Penambahan Sari Buah Naga Merah (Hylocereus polyrhizus). Jurnal Sains Peternakan, 9(1), 7–15. https://doi.org/10.21067/jsp.v9i1.5388
