PENGARUH PENAMBAHAN EKSTRAK ALBEDO SEMANGKA TERHADAP KUALITAS FISIK, KIMIA & MUTU SENSORIS YOGHURT SINBIOTIK SARI KACANG TUNGGAK (Vigna unguiculata L. Walp)

FATIMAH RAHMAWATI, . (2025) PENGARUH PENAMBAHAN EKSTRAK ALBEDO SEMANGKA TERHADAP KUALITAS FISIK, KIMIA & MUTU SENSORIS YOGHURT SINBIOTIK SARI KACANG TUNGGAK (Vigna unguiculata L. Walp). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan ekstrak albedo semangka terhadap kualitas fisik, kimia dan mutu sensoris yoghurt sinbiotik sari kacang tunggak. Penelitian dilakukan di Laboratorium Rekayasa Pangan, Fakultas Teknik, Universitas Negeri Jakarta yang berlangsung sejak bulan Oktober 2024 hingga bulan Juni 2025. Metode yang digunakan pada penelitian ini adalah metode eksperimen menggunakan 3 perlakuan penambahan ekstrak albedo semangka yaitu 10%, 20%, dan 30%. Pengujian produk dengan uji mutu sensoris dilakukan oleh 25 panelis agak terlatih yang sebelumnya dilakukan pelatihan rasa dasar dan hasil data dianalisis menggunakan uji Friedman. Pengujian kualitas fisik dan kimia dilakukan sebanyak 3 kali pengulangan, dianalisis menggunakan uji one-way ANOVA dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa penambahan ekstrak albedo semangka tidak memberikan pengaruh signifikan terhadap semua aspek uji mutu sensoris. Diperoleh bahwa penambahan ekstrak 10% mendapat nilai tertinggi pada aspek warna, rasa dan aroma albedo semangka, mouthfeel, dan konsistensi. Adapun pada penambahan ekstrak 30% memiliki rata-rata tertinggi pada aspek rasa dan aroma asam serta rasa dan aroma kacang tunggak. Perlakukan penambahan ekstrak 10% pada pengujian sineresis menunjukkan hasil yang mendekati kontrol dan total padatan terlarut memenuhi minimal yang ditentukan SNI. Nilai pH yang dihasilkan menurun dengan bertambahnya persentase ekstrak albedo semangka. Berdasarkan hasil keseluruhan, produk yang direkomendasikan adalah yoghurt sinbiotik sari kacang tunggak dengan penambahan ekstrak albedo semangka sebesar 10% karena proporsi tersebut memiliki karakteristik profil sensori terbaik. ***** This study aims to analyze the effect of adding watermelon albedo extract on the physical, chemical, and sensory quality of synbiotic yogurt made from cowpea juice. This study was conducted at the Food Engineering Laboratory, Faculty of Engineering, Jakarta State University, from October 2024 to June 2025. The method used in this study was an experimental method with three treatments of watermelon albedo extract addition, namely 10%, 20%, and 30%. Product testing with sensory quality testing was carried out by 25 panelists who had been trained in basic taste recognition, and the data results were analyzed using the Friedman test. Physical and chemical quality tests were conducted three times, analyzed using one-way ANOVA’s test, and followed by Duncan's test. The results showed that the addition of watermelon albedo extract had no significant effect on all aspects of sensory quality testing. It was found that the addition of 10% extract obtained the highest score in terms of color, taste, and aroma of watermelon albedo, mouthfeel, and consistency. Meanwhile, the addition of 30% extract had the highest average in terms of sour taste and aroma as well as cowpea taste and aroma. The addition of 10% extract in the syneresis test showed results close to the control, and the total dissolved solids met the minimum limit set by SNI. The pH value decreased with an increase in the percentage of watermelon albedo extract. Based on the overall results, the recommended product is synbiotic cowpea juice yogurt with a 10% addition of watermelon albedo extract, as this proportion has the best sensory profile characteristics.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Alsuhendra, M.Si. 2). Efrina, S.TP., M.Sc.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	FATIMAH RAHMAWATI .
Date Deposited:	15 Jan 2026 02:31
Last Modified:	15 Jan 2026 02:31
URI:	http://repository.unj.ac.id/id/eprint/63050

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