Uji Organoleptik dan Kadar Glukosa Yoghurt Kulit Semangka dengan Substitusi Pemanis Sukrosa dan Ekstrak Daun Stevia (Stevia rebaudiana)

Abstract

Watermelon yoghurt is a product of fermented milk with watermelon peel juice, which is a thick liquid to semi-solid with a certain sour taste. Making yoghurt is utilizing watermelon peel waste as raw material, to reduce the waste watermelon peel is not consumed. The aim of this research is to know the effect of sweetener extract of stevia leaves and combination of sucrose sweetener + stevia leaf extract and watermelon peel filtrate concentration on glucose level and favorite (organoleptic) level on watermelon peel yoghurt. This research method consists of 4 stages, namely raw material preparation, stevia leaf extraction, watermelon peel yoghurt manufacture, and incubation (fermentation). The study used a complete randomized design (RAL) with two factors, the first factor was the addition of sweetener sucrose and sweetener leaves stevia extract with a ratio of 1: 1 (10 grams of sucrose + 0.3 ml stevia extract), 1: 2 (7.5 grams of sucrose + 0.5 ml of stevia extract), and 0: 3 (1 ml of stevia extract). The second factor was the variation of watermelon peel filtrate concentration with a ratio of 1: 4 (100 grams watermelon peel + 400 ml aquadest), 2: 4 (200 grams watermelon peel + 400 ml aquadest), 3: 4 (300 grams watermelon peel + 400 ml aquadest ). With control variables is unsweetened yoghurt and yoghurt with 5% w/v sucrose sweetener. Yoghurt is pasteurized at 80oC - 85oC and incubated in 40oC for 5 days. The results showed that low glucose levels were obtained in the treatment with the addition of stevia leaf extract only (P1.3, P2.3, and P3.3), respectively 5.10 g / ml, 5.57 g / ml, And 5.78 g / ml. While the highest glucose levels obtained at treatment P3.1 is equal to 9.54 g / ml. While based on organoleptic analysis, the best result was obtained at treatment P2.2, had mean value on color test of 4.57 (rather like); Texture test of 4.10 (rather like); An aroma test of 3.50 (neutral); taste test of 3.43 (neutral); And a receive power test of 3.77 (neutral).