Kamis, 06 Mei 2021 - 21:06:16 WIB
Pemanfaatan Mikroemulsi Antosianin Beras Ketan Hitam Sebagai Pewarna Alami Dalam Yoghurt Susu Wijen (Sesamum Indicum L. Pedaliaceae)
disusun oleh : MERKURIA KARYANTINA
Kategori: Prosiding ISBN - Dibaca: 2 kali
Unduh Dokumen
Abstrak :
Anthocyanin microemulsions are a dispersion of two phases of the oil phase and water stabilized by
surfactant and co-surfactant substances in a stable phase. The natural pigment of anthocyanin can be
developed as a natural dye in the form of microemulsions. The natural antocyanin microemulsion dye is
capable of being used in the fermentation processed. Some research about anthocyanin can increase the
stability of anthocyanins in foodstuffs. The purpose of this research is to know the effect of dye
microemulsion of black glutinous rice added to yoghurt of sesame milk. On the production of sesame milk
has the percentage of sesame seeds (10, 12, and 14%) and (2.5 , 5, and 7,5 ml) microemulsion added. The
results showed that the addition of microemulsion significantly affect the chemical (antioxidant activity, pH,
total acid, yoghurt protein, and total sugar). But organoleptic characteristics not significantly. Antioxidants
produce a rate of 2.91-12.03%. pH 4.37-4.16. Total acid 0.44-0.58%. Protein 12,10-31,37%. Sugar
increasingly 4.99-3.86.%, And total BAL 1.3-4.1 x 106. And the favorite value was produced in the treatment
of percentage of sesame seeds 12% and mikroemulsions 2.5 ml.