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STUDI FORMULASI KUNYIT (Curcuma longa) DAN KAYU MANIS (Cinnamomum verum) TERHADAP KUALITAS SUSU RASA REMPAH (Golden Milk) SERTA AKTIVITAS ANTIOKSIDANNYA

Eka, Aldian Kemal (2018) STUDI FORMULASI KUNYIT (Curcuma longa) DAN KAYU MANIS (Cinnamomum verum) TERHADAP KUALITAS SUSU RASA REMPAH (Golden Milk) SERTA AKTIVITAS ANTIOKSIDANNYA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Milk is one food product that has an important role in efforts to provide adequate nutrition for the community. But the milk consumption of Indonesian society is still quite low. Fresh cow's milk has a distinctive taste and smell that is one of the causes of milk is not always favored by some circles. An alternative to increasing consumer interest in dairy-based drinks can be diversified food by combining it with spices. The phytochemical components present in the spice plant are high enough as a specific and characteristic flavor-forming component is expected to eliminate the aroma as well as the unacceptable taste of the consumer from a food product. This study aims to examine the effect of the formulation of the combination of turmeric and cinnamon spices to the quality of Golden Milk. And get the right formulation to produce Golden Milk which has optimum quality. The design used was a simple Randomized Block Design (RAK) with a single factor of 5 variations in the ratio of turmeric spice filtrate: cinnamon {(3%: 0%), (2%: 1%), (1.5%: 1.5 %), (1%: 2%), (0%: 3%)}. Parameters analyzed were pH value, color intensity, total dissolved solids, sugar content, reductase time, fat content, antioxidant power, protein content, total bacterial colony and organoleptic value (flavor, aroma, and appearance). The results showed the effect of milk formulation on 20% antioxidant activity, 3-5% protein content, 2-4% fat content, yellowishness and bacterial colonies. Some results also show an increase in standard pasteurized milk after the addition of formulations.From this studi can be concluded, The best treatment was found in the K4 sample (turmeric 1%: 2% cinnamon) which has an antioxidant power value of 40.92%, protein content of 10.24%, total plate count of 1.9 x 104 cfu / mL, 3.77%, total dissolved solids 10,25obrix, pH 6.68, colors including brightness (L) of 79.18, redness (a +) -1,80, and yellowish (b +) 34.03, reductase rate during more than 7 hours, and organoleptics include 3.40 scents (quite interesting approaching to the point of interest), 3.40 appearance (interesting enough approaching to the point of interest), and a sense of 3.26 (interesting enough approaching to the point of interest).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311025
Keywords: Milk, Spices, antioxidants
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 01:49
Last Modified: 22 Nov 2018 01:49
URI : http://eprints.umm.ac.id/id/eprint/40533

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