Skripsi
PENGEMBANGAN SOYGURT SPIRULINA PLATENSIS SEBAGAI PANGAN FUNGSIONAL DAN UJI AKTIVITAS INHIBITOR α-GLUKOSIDASE
One of the mechanism of diabetes mellitus drugs in reducing blood sugar levels is inhibition α-glucosidase enzyme. Spirulina platensis is a microalgae that has α-glucosidase inhibitory activity. Spirulina platensis can be developed into functional food products such as soygurt. This study aims to determine the characteristics and see the potential of spirulina soygurt to inhibiting the α-glucosidase enzyme. The inhibition of α-glucosidase enzyme was carried out in vitro using a microplate reader at 405 nm. Spirulina soygurt made with 4% spirulina biomass, 0,5% yogurt starter, 0,5% vanilla essence, and 95% soymilk. Analysis of the preparation was carried out using organoleptic, hedonic, proximate, and lactic acid microbiological test parameters. The results showed that spirulina soygurt has a green-blue colors, quite thick texture, and slightly bitter sour taste. The addition of spirulina to soygurt shows that the panelist’s preference level in terms of color (3,7) is liking, while the parameters of odor (3,4), taste (2,8), and texture (3,37) are in the neutral category. Proximate analysis of spirulina soygurt as a functional food was carried out by testing the content of water, ash, protein, fat, carbohydrate in a row of 84,5%; 3,8%; 5,1%; 1,1%; and 5,5%. Spirulina soygurt has a total standard of lactic acid bacteria that is 1,6x1010 cfu/g. Inhibitory activity of spirulina soygurt and base soygurt obtained a statistically significant difference (p
Inventory Code | Barcode | Call Number | Location | Status |
---|---|---|---|---|
2007001815 | T32673 | T326732020 | Central Library (REFERENCES) | Available but not for loan - Not for Loan |
No other version available