ANALISIS KANDUNGAN GIZI DAN AKTIVITAS ANTIOKSIDAN PADA YOGHURT DENGAN PENAMBAHAN NANAS MADU (Ananas Comosus Mer.) DAN EKSTRAK KAYU MANIS (Cinnamomum Burmanni)

Kusumawati, I Gusti Ayu Wita; Purwanti, Rachma; Afifah, Diana Nur

doi:10.14710/jnc.v8i4.25833

Cited by 10 publications

(6 citation statements)

References 10 publications

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“…The percentage of free radicals that foodstuffs' antioxidants were able to bind to by using the DPPH method's results for assessing antioxidant activity was 50% (IC50). Less food is required to absorb free radicals the higher antioxidant activity and antioxidant levels are [8].…”

Section: White Oyster Mushroom Extract (Pleurotus Ostreatus) Added To...mentioning

confidence: 99%

Antioxidant activity and viability Lactobacillus acidophilus synbiotic yogurt with the addition of white oyster mushroom (Pleurotus ostreatus) extract

Sakul,

Komansilan,

Tamasoleng

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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The aim of this study was to evaluate the antioxidant activity, Lactobacillus acidophilus bacterial survival, cholesterol levels, and total lactic acid bacteria of synbiotic yogurt added to Pleurotus ostreatus white oyster mushroom extract. Synbiotic yogurt is a fermented milk product that is prepared by adding probiotic lactic acid bacteria, such as Streptococcus thermophillus, Lactobacillus bulgaricus, and Lactobacillus acidophilus. White oyster mushrooms have minerals and dietary fiber called beta-glucan that can function as prebiotics. White oyster mushroom extract concentrations were utilized as treatments with T0 = 0%, T1 = 2%, T2 = 4%, T3 = 6%, and T4 = 8% in the full randomized design (RAL) used in this study. Repeated four times for each treatment. The outcomes demonstrated a very significant impact (P< 0.01) of the synbiotic yogurt with the inclusion of white oyster mushroom extract on the antioxidant activity, viability of Lactobacillus acidophilus bacteria, cholesterol levels, and total lactic acid bacteria. The findings of this study suggest that a larger concentration of white oyster mushroom extract has significant antioxidant activity, increases the viability of all lactic acid bacteria, including Lactobacillus acidophylus, and lowers total cholesterol.

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Section: White Oyster Mushroom Extract (Pleurotus Ostreatus) Added To...mentioning

confidence: 99%

Antioxidant activity and viability Lactobacillus acidophilus synbiotic yogurt with the addition of white oyster mushroom (Pleurotus ostreatus) extract

Sakul,

Komansilan,

Tamasoleng

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…The higher the ash content contained, the higher the content of minerals. In addition, the components in minerals are also influenced by several things, such as plant species, geographical conditions, physiology and the type of material used (Kusumawati et al, 2020). However, all the yogurt drink produced still meets the Indonesian National Standard (SNI) 01.2981-2009 for yogurt products maximum ash content limit was 1% (Destiana et al, 2021).…”

Section: Ash Contentmentioning

confidence: 99%

The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract

Latifasari

Naufalin²,

Supriyanti

et al. 2023

AgriHealth:J.Agr-food.Nutr.Pblchealth

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Yogurt is a popular functional drink that can be flavored and enhanced with a variety of spice extracts. Variants of flavors with a combination of spice extracts increase their uniqueness and practical value because of their bioactive components. However, it is necessary to study the physicochemical characteristics and sensory acceptance after adding the flavor variants of the spice extract combinations produced. This study aimed to determine the physicochemical and sensory attributes of the small and medium enterprise of Sehati yogurt drink, which added the flavor combination of ginger, lemongrass and galangal spice extracts in the kunir asem, wedang uwuh and wedang telang flavor variants. The variations were 5% v/v kunir asem, 5% v/v wedang uwuh and wedang telang 5% v/v and 0% for the control used a completely randomized design (CRD) with five replications. Based on the results, the Sehati yogurt drink with 5% kunir asem flavor variant had the highest viscosity, fat content and carbohydrates with 53.4 cP; 3.15%; and 14.61% respectively. The wedang uwuh flavor variant had the most elevated moisture and ash content with 0.3% and 81.27% respectively while the wedang telang flavor variant had the highest protein content value of 1.74%. Moreover, the highest score in terms of taste (sour), aroma, color, thickness and level of preference (sensory attributes) was the wedang telang flavor variant. This research will contribute to further developing functional drinks combined with traditional spices.

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“…[16] report that the addition of WPC protein contributes to shaping the consistency of yogurt. Water in fermented products is needed by lactic acid bacteria in carrying out the fermentation process [17]. However, [18] reported that the higher the total solids, the higher the total lactic acid bacteria.…”

Section: Chemical Characteristics Of Yogurtmentioning

confidence: 99%

Physical and Chemical Properties of Cow's Milk Yogurt Added Whey Protein Concentrate (WPC)

Fadhlurrohman

Sumarmono

Tianling

et al. 2023

Proceeding ICMA-SURE

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The purpose of this research was to examine the physical and chemical characteristics of cow's milk yogurt with the addition of WPC. The physical characteristics observed included color (L*, a*, b*, whiteness index, hue, chroma), texture (firmness, work of penetration, resistance to probe withdrawal), while the chemical characteristics observed included water content, total solids, and titratable acidity. The main research materials are fresh cow's milk, Whey Protein Concentrate (WPC), and starter yogurt. The study was conducted using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments consisted of control (P0), adding WPC as much as 2% (P1), 4% (P2), 6% (P3), and 8% (P4) of the amount of milk. Data were analysed using analysis of variance and post-hoc orthogonal polynomial test. The results showed that the addition of WPC up to 8% caused a very significant difference to the water content, total solids, titratable acidity, firmness, and work of penetration of yogurt. However, the addition of WPC up to 8% did not cause a significant difference in the color characteristics of yogurt. Total solids of yogurt increased from 12.08% (control) to 17.74% along with the addition of WPC up to 8%. Based on the results of the research, it can be concluded that the addition of WPC up to 8% can decrease the water content, firmness, and work of penetration of yogurt, as well as increase the total solids and titratable acidity of yogurt. However, it did not cause a noticeable change in the color characteristics of yogurt. However, it did not cause a significant change in the color characteristics of yogurt.

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ANALISIS KANDUNGAN GIZI DAN AKTIVITAS ANTIOKSIDAN PADA YOGHURT DENGAN PENAMBAHAN NANAS MADU (Ananas Comosus Mer.) DAN EKSTRAK KAYU MANIS (Cinnamomum Burmanni)

Cited by 10 publications

References 10 publications

Antioxidant activity and viability Lactobacillus acidophilus synbiotic yogurt with the addition of white oyster mushroom (Pleurotus ostreatus) extract

Antioxidant activity and viability Lactobacillus acidophilus synbiotic yogurt with the addition of white oyster mushroom (Pleurotus ostreatus) extract

The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract

Physical and Chemical Properties of Cow's Milk Yogurt Added Whey Protein Concentrate (WPC)

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