Peranan Warna, Viskositas, Dan Sineresis Terhadap Produk Yoghurt

Rohman, Enjang; Maharani, Shinta

doi:10.17509/edufortech.v5i2.28812

Cited by 8 publications

(11 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Control yogurt (YK) is yogurt without the addition of any ingredients including sweeteners or other flavors. Thus, the sensory characteristics of this yogurt depended on the ingredients used, such as the type of milk and lactic acid content (Rohman & Maharani, 2020). In this study, the control yogurt produced was white, this result is following previous study that plain yogurt tends to be pale white (Rohman & Maharani, 2020).…”

Section: Production Of Yogurtsupporting

confidence: 79%

“…Thus, the sensory characteristics of this yogurt depended on the ingredients used, such as the type of milk and lactic acid content (Rohman & Maharani, 2020). In this study, the control yogurt produced was white, this result is following previous study that plain yogurt tends to be pale white (Rohman & Maharani, 2020). Strawberry-fortified yogurt has a reddish to red yogurt color.…”

Section: Production Of Yogurtsupporting

confidence: 77%

“…It helps protein coagulation in milk. Therefore, the addition of strawberry pulp causes yogurt texture becomes thicker (Rohman & Maharani, 2020;Ergün et al, 2021). The Duncan test results for texture attribute showed that control and strawberry-fortified yogurts did not have a significant difference in the panelists' preference level.…”

Section: Texturementioning

confidence: 99%

See 2 more Smart Citations

Strawberry-fortified Yogurt: Production, Sensory, Antioxidant Activity Test, and Model for Practicum

Supriyanti

Roslina

Zackiyah

et al. 2022

Indonesian J. Sci. Technol

View full text Add to dashboard Cite

This study aims to produce as well as analyze the sensory and antioxidant activity of fortified strawberry yogurt with cryoconcentration and pasteurization preparation methods. The results for the sensory test of strawberry fortified yogurt showed that the pasteurized yogurt is the best for taste and aroma because the use of heat when pasteurizing releases the aroma from strawberries. Reducing the water content using this method allows the strawberry flavor more concentrated. The cryoconcentration method allows the texture and color to be better than other methods. This is influenced by the use of low temperatures in the cryoconcentration method to maintain the anthocyanin content in strawberries which acts as a red pigment. The greater concentration of fortificants added results in higher antioxidant activity gained. Based on the IC100 value, the fortification of strawberries with the cryoconcentration method was significantly different from the pasteurization method in increasing the antioxidant activity of strawberry-fortified yogurt. The benefit of this research is to process milk into yogurt. Thus, it can be consumed by consumers with lactose intolerant sufferers. The addition of strawberries increases the antioxidants to prevent degenerative diseases. In addition, due to its simply design and production, this study is possibly used as a model in the practicum class.

show abstract

Section: Production Of Yogurtsupporting

confidence: 79%

Section: Production Of Yogurtsupporting

confidence: 77%

See 1 more Smart Citation

Strawberry-fortified Yogurt: Production, Sensory, Antioxidant Activity Test, and Model for Practicum

Supriyanti

Roslina

Zackiyah

et al. 2022

Indonesian J. Sci. Technol

View full text Add to dashboard Cite

show abstract

“…Dengan kata lain, Streptococcus thermophilus dan Lactobacillus bulgaricus akan memfermentasi laktosa menjadi asam laktat dalam susu, dan asam laktat akan mendenaturasi protein sehingga terjadi proses koagulasi [9]. Pada tahun 2012 sampai 2016 konsumsi yogurt mengalami peningkatan sebanyak 225,98% [10].…”

Section: Pendahuluanunclassified

Qualitative and Quantitative Identification of Carbohydrates in Commercial Yoghurt Products

Nurprialdi

Gani

Halda

et al. 2023

IJPR

View full text Add to dashboard Cite

Yogurt is a healthy drink that has thick, acidic properties and a high nutritional content. Yogurt is made by adding bacteria to milk, which naturally contains a type of sugar (carbohydrate) called lactose.Qualitative testing methods for carbohydrates are the Molisch test, the iodine test, the Benedict test, the Barfoed test, the Seliwanoff test, and the osazon test. Meanwhile, in quantitative testing using the DNS method. The results of the Molisch carbohydrate qualitative test revealed that all four samples contained glucose. Polysaccharides were discovered in the six samples during the iodine test. The six samples tested negative for glucose in Benedict's test. One out of every six samples tested positive for monosaccharides in the Barfoed test. Both samples tested positive for fructose in the Seliwanoff test. In the osazone test, all yogurt samples contained glucose. Furthermore, the following results were obtained when determining the reducing sugar content of commercial yogurt samples: E (685 mg/mL); D (568.75 mg/mL); F (501.25 mg/mL); A (373.75 mg/mL); B (310 mg/mL); and C (210 mg/mL).

show abstract

“…Viscosity increased at pH 5.3 due to decreased solubility of casein and at pH 4,8 -4,7 casein precipitated perfectly. This situation causes the viscosity to increase because casein has hydrophilic properties [22].…”

Section: Viscositymentioning

confidence: 99%

The Effect Of Adding Butterfly Pea Flower Extract (Clitoria ternatea L.) and the Ratio of Starter Lactobacillus bulgaricus And Streptococcus thermophilus onYoghurt Quality

Siregar¹,

Ginting²,

Nurminah³

2022

IJRP

View full text Add to dashboard Cite

This research was conducted to determine the effect of adding the extract of butterfly pea flower (Clitoria ternatea L.) and the ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of yogurt. This study used a factorial Completely Randomized Design with two factors, i.e the addition of butterfly pea extract (I = 4% ; 8%; 12%) and the ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilus (A = 1:1 ; 1:2; 2:1). The results obtained showed that the addition of butterfly pea flower extract had a highly significant effect on the pH value, total acid, antioxidant activity, total lactic acid bacteria, viscosity, tot al soluble solid , color value, color hedonic and general acceptance hedonic. Ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilus had a highly significant effect on the pH value and total acid, had a significant effect on antioxidant activity,viscosity and total soluble solid. The interaction between the two factors had a significant effect on the total acid value of yogurt. Yoghurt with the best quality was addition of butterfly pea extract 12% (I3) and the ratio of starter Lactobacillus bulgaricus and Streptococcus thermophilu 2:1 (A3). It was based on the parameters of antioxidant, total lactic acid bacteria, color value, and organoleptic.

show abstract

Peranan Warna, Viskositas, Dan Sineresis Terhadap Produk Yoghurt

Cited by 8 publications

References 4 publications

Strawberry-fortified Yogurt: Production, Sensory, Antioxidant Activity Test, and Model for Practicum

Strawberry-fortified Yogurt: Production, Sensory, Antioxidant Activity Test, and Model for Practicum

Qualitative and Quantitative Identification of Carbohydrates in Commercial Yoghurt Products

The Effect Of Adding Butterfly Pea Flower Extract (Clitoria ternatea L.) and the Ratio of Starter Lactobacillus bulgaricus And Streptococcus thermophilus onYoghurt Quality

Contact Info

Product

Resources

About