FORTIFIKASI YOGHURT SUSU KEDELAI MENGGUNAKAN BIT MERAH (Beta vulgaris L.) SEBAGAI SUMBER SERAT DAN ANTIOKSIDAN - Sinta Susilo, - (2023)
ABSTRAK Yoghurt susu kedelai merupakan salah satu pangan fungsional yang banyak diminati masyarakat dan bit merah merupakan sayuran yang kaya akan serat dan antioksidan, namun masih kurang dimanfaatkan sebagai bahan pangan. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia, aktivitas antioksidan, dan keberterimaan organoleptik yoghurt susu kedelai terfortifikasi bit merah. Metode yang dilakukan meliputi pembuatan ekstrak bit merah, produksi susu kedelai, produksi yoghurt susu kedelai terfortifikasi bit merah dengan 4 varian yaitu M1 0%, M2 5%, M3 10% dan M4 15%. Uji fisikokimia meliputi uji pH, kadar air, total padatan dan kadar serat. Uji fitokimia, analisis antioksidan dilakukan menggunakan metode DPPH, dan uji organoleptik. Hasil penelitian meliputi hasil uji pH yoghurt susu kedelai kontrol 4,29; yoghurt susu kedelai terfortifikasi M2 4,39; M3 4,42 dan M4 4,48. Kadar air yoghurt susu kedelai kontrol 89,01%, yoghurt susu kedelai terfortifikasi M2 89,23%, M3 89,99% dan M4 90,53%. Total padatan yoghurt susu kedelai kontrol 10,99%, yoghurt susu kedelai terfortifikasi M2 10,77%, M3 10,01% dan M4 9,47%. Hasil uji fitokimia, yoghurt susu kedelai terfortifikasi bit merah mengandung senyawa flavonoid dan fenolik. Aktivitas antioksidan yoghurt susu kedelai terfortifikasi bit merah tertinggi yaitu pada yoghurt terfortifikasi M4 sebesar 43,07%. Kadar serat yoghurt susu kedelai terfortifikasi bit merah tertinggi yaitu pada yoghurt terfortifikasi M4 sebesar 3,10%. Produk yoghurt susu kedelai terfortifikasi dengan sifat sensori terbaik yaitu yoghurt terfortifikasi M3 dengan rata-rata kesukaan tertinggi. Yoghurt susu kedelai terfortifikasi bit merah terbaik yaitu yoghurt terfortifikasi M4 dengan nilai pH 4,48; kadar air 90,53%; total padatan 9,47%, aktivitas antioksidan 43,07% dan kadar serat 3,10%. Kata kunci: Antioksidan, Bit Merah, Fisikokimia, Serat, Yoghurt. ABSTRACT Soy milk yogurt is one of the functional foods that is in great demand by the public and red beets are vegetables that are rich in fiber and antioxidants, but are still underutilized as food ingredients. This study aims to determine the physicochemical properties, antioxidant activity, and organoleptic acceptability of red beet fortified soy milk yogurt. The method used included making red beetroot extract, production of soy milk, production of red beet fortified soy milk yoghurt with 4 variants, namely M1 0%, M2 5%, M3 10% and M4 15%. Physicochemical tests involved tests for pH, water content, total solids and fiber content. Phytochemical tests and antioxidant analysis were carried out using the DPPH method, and organoleptic tests. The results of the study included the results of the control soy milk yogurt pH test of 4,29; fortified soy milk yogurt M2, M3, M4 were 89,23%; 89,99%; 90,53%. The water content of control soy milk yoghurt was 89.01%, fortified soy milk yoghurt M2 was 89.23%, M3 was 89.99% and M4 was 90.53%. Total solids of soy milk yoghurt control 10.99%, fortified soy milk yoghurt M2 10.77%, M3 10.01% and M4 9.47%. From phytochemical test results, red beet fortified soy milk yogurt contained flavonoids and phenolic compounds. The highest antioxidant activity of red beet fortified soy milk yogurt was the M4 with activity of 43.07%. The highest fiber content in soy milk yogurt fortified with red beetroot was in M4 with result of 3.10%. The fortified soy milk yogurt product with the best sensory properties was the M3 fortified yogurt with the highest average preference. The best red beet fortified soy milk yogurt was M4 fortified yogurt with a pH value of 4.48; water content of 90.53%; total solids of 9.47%, antioxidant activity of 43.07% and fiber content of 3.10%. Keywords: Antioxidants, Red Beetroot, Physicochemistry, Fiber, Yogurt.