PENGARUH PENAMBAHAN EKSTRAK BUAH ANGGUR BALI (Vitis Vinifera L. Var. Alphonso Lavallee) TERHADAP KARAKTERISTIK YOGURT

Cahyani, Ni Kadek Dina Ayu (2025) PENGARUH PENAMBAHAN EKSTRAK BUAH ANGGUR BALI (Vitis Vinifera L. Var. Alphonso Lavallee) TERHADAP KARAKTERISTIK YOGURT. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2025.

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Abstract

PENGARUH PENAMBAHAN EKSTRAK BUAH ANGGUR BALI (Vitis vinifera L. Var. Alphonso Lavallee) TERHADAP KARAKTERISTIK YOGURT ABSTRAK Yogurt adalah minuman susu fermentasi dengan penambahann ekstrak buah Anggur Bali. Anggur Bali (Vitis vinifera L. Var. Alphonso Lavalle) dipilih karena merupakan salah satu anggur dengan varietas unggul yang terdapat di Indonesia dan tingkat produksi buah anggur yang dihasilkan petani selalu meningkat. Pengolahan anggur, khususnya di Bali biasanya hanya diproses menjadi red wine, jeli, bahan jus, anggur kering (raisin). Anggur Bali memiliki kelemahan dalam segi rasa yang sangat asam sehingga kurang diminati konsumen, namun memiliki gizi salah satunya yaitu pigmen antosianin. Agar Anggur Bali lebih digemari, maka dilakukan perubahan menjadi ekstrak. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak buah Anggur Bali terhadap karakteristik yogurt. Jenis penelitian yang digunakan adalah penelitian eksperimental, menggunakan Rancangan Acak Kelompok (RAK) dengan 5 perlakuan dan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi penambahan ekstrak buah Anggur Bali berpengaruh nyata pada uji hedonik dan mutu hedonik yang meliputi rasa, warna, aroma, tekstur, penerimaan keseluruhan, mutu warna, mutu tekstur, kadar protein, kadar lemak, aktivitas antioksidan, total asam dan nilai pH. Perlakuan terbaik dari perlakuan ini adalah P5 dengan penambahan 25% ekstrak buah Anggur Bali. Rata-rata terbaik rasa 3,62 (suka), warna 3,91 (suka), aroma 3,78 (suka), tekstur 3,88 (suka), penerimaan keseluruhan 3,94 (suka), mutu warna 2,98 (ungu muda), dan mutu tekstur 2,53 (kental) dengan kadar protein 5,96%, kadar lemak 2,59%, aktivitas antioksidan (IC50) 15,353 ppm, total asam 0,71%, dan nilai pH 4,20. Kata kunci: buah anggur bali; organoleptik; nilai gizi THE EFFECT OF ADDING BALINESE GRAPE EXTRACT (Vitis vinifera L. Var. Alphonso Lavallee) ABOUT CHARACTERISTICS OF YOGURT ABSTRACT Yogurt is a fermented milk drink with the addition of Balinese grape extract. Balinese grapes (Vitis vinifera L. var. Alphonso Lavalle) chosen because it is one of the grapes with superior varieties found in Indonesia and the level of grape production produced by farmers is always increasing. Wine processing, especially in Bali, is usually only processed into red wine, jelly, juice ingredients, dry grape (raisin). Balinese wine has a weakness in terms of a very sour taste so that it is less in demand by consumers, but it has nutrition, one of which is anthocyanin pigment. In order for Balinese wine to be more popular, food is changed to extract. This study aims to determine the effect of the addition of Balinese grape extract on the characteristics of yogurt. The type of research used was experimental research, using a Group Random Design (RAK) with 5 treatments and 3 replications. The results showed that the difference in concentration of addition of Balinese grape extract had a significant effect on hedonic tests and hedonic quality which included taste, color, aroma, texture, overall acceptance, color quality, texture quality, protein content, fat content, antioxidant activity, total acid and pH value. The best treatment of this treatment is P5 with the addition of 25% Balinese Grape extract. The best average taste was 3.62 (likes), color 3.91 (likes), aroma 3.78 (likes), texture 3.88 (likes), overall acceptance 3.94 (likes), color quality 2.98 (light purple), and texture quality 2.53 (thick) with a protein content of 5,96%, fat contain of 2,59, antioxidant activity (IC50) of 15.353 ppm, total acid of 0.71%, and a pH value of 4.30. Keywords: balinese grapes; organoleptic; nutritional value

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