Optimasi formula yogurt bawang hitam menggunakan response surface methodology (RSM)
نویسندگان
چکیده
Proses suplementasi akan menambah nilai manfaat pada produk akhir. Komposisi bahan yang tepat memberikan kelebihan proses produksi, ekonomi, dan penerimaan konsumen. Tujuan dari penelitian ini adalah untuk mengoptimasi formula yogurt ditambahkan dengan bawang hitam. Variabel bebas diamati konsentrasi gelatin, skim ekstrak Bawang hitam digunakan non fermentasi terfermentasi. Optimasi formulasi dilakukan menggunakan Response Surface Methodology (RSM) desain Combine D-optimal . Respon dipilih total bakteri asam laktat, kandungan protein, lemak, padatan, tertitrasi, kapasitas antioksidan, sineresis, polifenol. Hasil menunjukan kondisi optimum gelatin 0,25%, 3,19%, 3,31%. Pada terfermentasi diperoleh 0,49%, 2,50%, 3,76%. Yogurt memiliki laktat 1,42–6,87x10 8 , tertitrasi 1,26–1.88%, protein 4,13–5,30%. menghasilkan sesuai standar fungsionalnya meningkat.
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ژورنال
عنوان ژورنال: Jurnal litbang industri
سال: 2023
ISSN: ['2502-5007', '2252-3367']
DOI: https://doi.org/10.24960/jli.v13i1.7863.1-10