Pengaruh Penambahan Maltooligosakarida Ubi Jalar Ungu terhadap Karakteristik Fisik, Kimia, dan Sensori Yoghurt

Abstract

This research was aimed to identify the effect of adding purple sweet potato maltooligosaccharides on the physical, chemical and sensory characteristics of yoghurt. This research used a non-factorial Completely Randomized Design (CRD), namely the addition of purple sweet potato maltooligosaccharides (U): (0%; 2.5%; 5%; 7.5%; and 10%). The parameters analyzed were total titrated acid, pH, anthocyanin content, color index (°Hue), total lactic acid bacteria, viscosity, and hedonic quality, color, aroma, taste, texture, and general acceptability of yoghurt. The best treatment was tested for antioxidant activity (% inhibition), total sugar, reducing sugar, degree of polymerization, and dextrose equivalent were analyzed. The results showed that the addition of purple sweet potato maltooligosaccharides had a significant effect (P<0.01) on the color index parameters (°Hue), total lactic acid bacteria, viscosity, anthocyanin content, color hedonic value, taste hedonic, texture hedonic, hedonic general acceptance, and had no significant effect (P<0.05) on pH parameters, total titrated acid, and aroma. Based on the De Garmo method, the best treatment was obtained by adding 10% purple sweet potato maltooligosaccharide.