Comparison of organoleptic, protein, lipid and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt

Abstract

Red dragon fruit peel can be processed into yogurt. Yogurt is a coagulated milk product obtained from the lactic acid fermentation-yogurt made from various milk, whether fresh milk, skim milk, or even full cream milk. The additions of red dragon fruit peel may enhance the taste and the therapeutical values. This study was aimed to compare the organoleptic properties, protein, lipid, and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt. Red dragon fruit peel yogurt was made with amounts of red dragon fruit peel (25% w/v), full cream milk, sucrose and, commercial starter (Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium) or isolated culture (L. bulgaricus and S. thermophilus). Hedonic scale test form was used for measuring organoleptic properties. Protein content was used Kjeldahl method, lipid content was used Soxhlet method, and flavonoid content was used chromatography. This research showed that protein and lipid contents in red dragon fruit peel yogurt with commercial starter were higher than red dragon fruit peel yogurt with isolated culture. Flavonoid content in the isolated culture yogurt was higher than commercial starter yogurt. Organoleptic properties between groups were significantly different (p<0.05). Red dragon fruit peel yogurt used isolated culture has a good chance of getting a positive reception from the public and has potential as a functional food.

Antibacterial potential of red dragon fruit peel yogurt (hylocereus spp.) against bacillus subtilis bacteria in hypercholesterolemic wistar rats

“…Mardiana's research stated that red dragon fruit peel yogurt using Lactobacillus bulgaricus and Streptococcus thermophilus bacterial isolates had higher levels of flavonoids compared to dragon fruit peel yogurt using commercial starters. 12 Flavonoids are known to have antibacterial activity due to their complex formation process with bacterial cell walls. Flavonoids work by damaging bacterial cell membranes in the phospholipid portion to further reduce membrane permeability.…”

“…11 Mardiana's research on red dragon fruit peel shows that red dragon fruit peel can be processed into yogurt and has the potential to be a functional food. 12 Yogurt can support human health and survival and improve dysbiosis due to aging. 13 Red dragon fruit added to yogurt with concentrations of 3%, 5%, and 7% showed antimicrobial activity with moderate to high inhibition zones because the growth of E. coli reached the range of 6.06 -15.29 mm.…”

Effect Differences of Fermented and Non-Fermented Red Dragon Fruit Peel on Blood Glucose Levels of Hypercholestrolemic Wistar Rats

“…The chosen dosages were according to a study conducted by Putriningtyas [9] and Mardiana [7]. Red dragon fruit peel yogurt is a fermented product derived from full cream milk, red dragon fruit peel, sucrose and lactic acid bacteria with a ratio of 1: 25%: 10%: 10%.…”

“…The mechanism of action of probiotics includes triggering mucin secretion, immunomodulators in the intestine related to lymphoid tissue and increasing immunosuppressive and decreasing proinflammatory mediators [6]. A study conducted by Mardiana using processed red dragon fruit peel into yogurt showed that the flavonoid content in red dragon fruit peel yogurt could be further developed into a functional drink [7]. Another processed form used in this study is red dragon fruit peel marmalade.…”

Yogurt Kulit Buah Naga Merah Dan Hiperglikemia

“…Yogurt diberikan secara oral dengan intubation lambung sekali sehari selama 28 hari. Proses pembuatan yogurt kulit buah naga merah berdasarkan penelitian yang dilakukan oleh Mardiana dan Putriningtyas (Mardiana et al, 2020) (Putriningtyas & Wahyuningsih, 2017) dan Bintari. Pemusnahan tikus dilakukan melalui pembakaran di incinerator.…”