MODIFIKASI MUTU DAN NILAI GIZI YOGURT BERBASIS SUSU SKIM DENGAN SUPLEMENTASI DAUN KELOR (MORINGA OLEIFERA)
Abstract
Daun kelor (Moringa oleifera) merupakan bahan pangan lokal yang memiliki kandungan protein, mineral, vitamin, serta senyawa bioaktif seperti flavonoid dan fenolik yang berperan sebagai antioksidan alami. Pemanfaatannya dalam produk fermentasi susu, khususnya yogurt, semakin banyak dikembangkan sebagai upaya peningkatan nilai gizi dan karakteristik fungsional pangan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun kelor terhadap mutu fisik, kimia, dan organoleptik yogurt susu skim. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi daun kelor 0%, 10%, 20%, dan 30% yang diulang sebanyak tiga kali. Proses pembuatan yogurt meliputi pasteurisasi susu skim, penambahan starter bakteri asam laktat, serta fermentasi hingga tercapai kondisi optimal. Parameter yang dianalisis meliputi pH, viskositas, kadar protein, lemak, abu, dan serat, serta uji organoleptik yang mencakup warna, aroma, rasa, tekstur, dan tingkat kesukaan panelis. Data dianalisis menggunakan uji ANOVA pada taraf kepercayaan 95%.Hasil penelitian menunjukkan bahwa penambahan daun kelor memberikan pengaruh nyata terhadap karakteristik yogurt susu skim. Peningkatan konsentrasi daun kelor meningkatkan kadar serat dan beberapa komponen gizi, namun berdampak pada penurunan tingkat penerimaan panelis terutama pada aspek warna dan rasa. Perlakuan 10% merupakan formulasi terbaik karena mampu mempertahankan keseimbangan antara peningkatan nilai gizi dan penerimaan sensoris.
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