Pengaruh Fortifikasi Ganda (Fe dan Zn) pada Minuman Susu Fermentasi Sinbiotik Terhadap Sifat Fisik, Sensoris, dan Daya Terima Anak

• Main Authors: , MAHARANI JIBBRIELLIA, , Dr. Ir. Muhammad Nur Cahyanto, M.Sc.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/130902/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=71335
• Institution: Universitas Gadjah Mada

Background : Some preventive attempts to reduce stunting in children are probiotic admission, prebiotic admission, and iron- zinc fortification. This study compiles those three kinds of intervention in a beverage product, double-fortified synbiotic fermented milk. Milk was fermented with probiotic Lactobacillus plantarum Dad 13 and prebiotic fructooligosacaride (FOS). Objective : To investigate the effects of double fortification in synbiotic fermented milk on physical and sensory characterictic also acceptance in children. Method : This study provided three kinds of fermented milk 1) control: synbiotic fermented milk without fortification, 2) NaFe milk: synbiotic fermented milk fortified with 100 ppm NaFeEDTA and 50 ppm Zn Acetate, 3) FeGluk milk: fermented milk fortified with 100 ppm Fe Gluconate and 50 ppm Zn Acetate. Physical characteristic of those there milk were tested (color and viscosity), sensory (flavor, taste, aftertaste, texture) by trained panelist, and acceptance in children were measured with milk volume and children face expression with hedonic scale. Result : Fortifying fermented milk with iron and zinc doesn�t increase bringhtness (p=0.102), viscosity of three kinds of milk in range 6.55-17.55 cP. Sensory characterictic of fermented milk, dominantly has acid flavor and sweet taste, leaves unpleasant aftertaste and has grifty texture (p>0.05). FeGluk milk is the most favored by children according to milk volume, while NaFe milk is the most favored according to children face expression (p>0.05). Conclution : This study shows fortifying fermented milk with iron and zinc doesn�t affect color, viscosity, flavor, taste, and texture but it leaves unpleasant aftertaste. Iron and zinc fortification in fermented milk doesn�t affect children�s acceptance as well, both in volume consumed and face expression. Assessment of the face expression is better used for specific attributes.