PRODUKSI DANGKE DENGAN KOAGULAN PAPAIN KASAR DAN SARI KUNYIT SEBAGAI PEWARNA ALAMI Article Swipe

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Deivy Andhika Permata , Ratna Mayang Sari , Tuty Anggraini ·

YOU? · · 2023 · Open Access · · DOI: https://doi.org/10.25077/jtpa.26.2.254-261.2022

Produk dangke adalah salah satu olahan susu tradisional yang biasanya dibuat dari susu sapi maupun susu kerbau dan digumpalkan dengan getah pepaya. Pada penelitian ini koagulan yang digunakan adalah papain kasar. Peningkatan kualitas dangke perlu dilakukan salah satunya dengan memberi warna, pewarna alami yang dapat digunakan yaitu kunyit. Kunyit memiliki kandungan kurkumin dan minyak atsiri yang memiliki peran dalam pemberi warna dan aroma khas pada makanan serta mampu sebagai antibakteri. Penelitian ini bertujuan untuk mengkaji pengaruh penambahan sari kunyit terhadap karakteristik dangke. Penelitian yang dilakukan menggunakan rancangan acak lengkap dengan 5 perlakuan (penambahan sari kunyit sebesar 0%, 2,5%, 5%, 7,5%, 10%). Hasil penelitian menunjukkan bahwa penambahan sari kunyit dalam pembuatan dangke memberikan pengaruh berbeda nyata terhadap kadar air, kadar protein, kadar karbohidrat, aktivitas antioksidan, kadar kurkumin, warna dan tekstur. Namun berbeda tidak nyata dengan kadar abu, kadar lemak, rendemen, aroma dan rasa. Penambahan sari kunyit sebesar 5% merupakan formulasi terbaik.

Related Topics

Food Science

Chemistry

Concepts

Food science Aroma Chemistry

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Landing Page: https://doi.org/10.25077/jtpa.26.2.254-261.2022
PDF: http://tpa.fateta.unand.ac.id/index.php/JTPA/article/download/721/253
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DOI: https://doi.org/10.25077/jtpa.26.2.254-261.2022

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Title: PRODUKSI DANGKE DENGAN KOAGULAN PAPAIN KASAR DAN SARI KUNYIT SEBAGAI PEWARNA ALAMI

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Type: article

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Publication year: 2023

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Publication date: 2023-05-24

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Authors: Deivy Andhika Permata, Ratna Mayang Sari, Tuty Anggraini

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Landing page: https://doi.org/10.25077/jtpa.26.2.254-261.2022

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PDF URL: https://tpa.fateta.unand.ac.id/index.php/JTPA/article/download/721/253

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OA URL: https://tpa.fateta.unand.ac.id/index.php/JTPA/article/download/721/253

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Concepts: Food science, Aroma, Chemistry

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