PENINGKATAN FUNGSIONAL YOGHURT SUSU KAMBING DENGAN PENAMBAHAN EKSTRAK BERAS HITAM

Abstract

Abstack

Yoghurt susu kambing merupakan pangan fungsional sebagai sumber antioksidan dan dengan penambahan ekstrak beras hitam dapat meningkatkan fungsionalitas yoghurt susu kambing. Beras hitam memiliki kandungan antosianin yang termasuk dalam golongan flavonoid, satu golongan polifenol yang berperan dalam pangan karena efek biologisnya. Antioksidan merupakan substansi yang diperlukan untuk menetralisir radikal bebas yang menjadi penyebab penyakit degeneratif. Tujuan dari penelitian ini adalah Mengevaluasi yoghurt susu kambing dengan penambahan ekstrak beras hitam dilihat dari sifat fungsional yang meliputi aktivitas antioksidan.  Perlakuan terdiri atas P0 (susu kambing+ 10% starter komersial), P1 (susu kambing + 10% starter komersial + 5% ekstrak beras hitam), P2 (susu kambing + 10% starter komersial + 10% ekstrak beras hitam), P3 (susu kambing + 10% starter komersial + 15% ekstrak beras hitam) dan P4 (susu kambing + 10% starter komersial + 20% ekstrak beras hitam) dengan 5 kali ulangan. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan Uji Ortogonal Polinomial. Hasil penelitian menunjukkan penambahan ekstrak beras hitam memberikan pengaruh yang sangat nyata (P<0,01) terhadap yoghurt susu kambing variasi penambahan ekstrak beras hitam sebanyak 5% yang menunjukkan nilai IC50 tertinggi.

Kata kunci : yoghurt susu kambing, ekstrak beras hitam, karaktersitik fungsional.

Abstract

Goat milk yogurt is a functional food as a source of antioxidants and the addition of black rice extract can increase the functionality of goat milk yogurt. Black rice contains anthocyanins which are included in the flavonoid class, a group of polyphenols that play a role in food due to their biological effects. Antioxidants are substances that are needed to neutralize free radicals that cause degenerative diseases. The purpose of this study was to evaluate goat milk yogurt with the addition of black rice extract in terms of its functional properties which include antioxidant activity. The treatments consisted of P0 (goat's milk + 10% commercial starter), P1 (goat's milk + 10% commercial starter + 5% black rice extract), P2 (goat's milk + 10% commercial starter + 10% black rice extract), P3 (milk goat + 10% commercial starter + 15% black rice extract) and P4 (goat's milk + 10% commercial starter + 20% black rice extract) with 5 repetitions. Data were analyzed using analysis of variance and followed by Polynomial Orthogonal Test. The results showed that the addition of black rice extract had a very significant effect (P <0.01) on goat's milk yogurt with a variation of the addition of 5% black rice extract which showed the highest IC50 value.

Keywords: goat's milk yoghurt, black rice extract, characteristic functional.