Chemical Properties and Characteristics of Cow Milk Yogurt with Different Additional Fruit and Storage Time

Abstract

This research was aimed to evaluate the composition (total solids, water content, fat and protein), qualitative properties (color, aroma, and texture) and quantitative properties (free fatty acid and lactic acid) of cow milk yogurt with different fruits addition and storage time. Experimental method applied Completely Randomized Design with five treatments namely control, dragon fruit, mango, apple and banana (20% v/v), each with 5 replicates. Qualitative characteristic assessment was conducted on 0, 5, 10 and 15 days of storage. Result showed that fruit addition significantly affected the composition and characteristics, while storage time significantly affected quantitative characteristics of yogurt. Apple and banana increased 13% total solids of plain yogurt, while the highest fat content (4.516%) was observed in control yogurt which had the lowest protein content (2.564%). The highest free fatty acid was in control yogurt ripen for 15 days (22.885%) while the lowest free fatty acid was in mango yogurt ripen for 10 days (13.915%). Fruit addition in yogurt ripen for 15 days at 5C resulted in a safe consumed product.Abstrak. Penelitian bertujuan mengevaluasi komposisi (total solids, kandungan air, lemak, dan protein) dan sifat kualitatif (warna, bau, dan tektur) dan kuantitatif (free fatty acid dan kadar asam laktat) yogurt dari susu sapi dengan penambahan buah dan lama penyimpanan yang berbeda. Metode penelitian eksperimental menggunakan Rancangan Acak Lengkap dengan lima perlakuan yaitu kontrol (yogurt plain), buah, mangga, apel dan pisang (penambahan buah sebanyak 20% v/v). Masing-masing perlakuan dilakukan pengulangan sebanyak 5 kali. Pengujian kualitatif dilakukan pada umur penyimpanan 0, 5, 10, dan 15 hari. Hasil penelitian menunjukkan bahwa penambahan buah berpengaruh nyata terhadap komposisi dan sifat kualitatif begitu juga lama penyimpanan berpengaruh nyata terhadap sifat kuantitatif yogurt. Penambahan buah apel dan pisang meningkatkan total solid sebanyak 13% dari yogurt plain, sedangkan kandungan lemak paling tinggi (4,516%) dihasilkan oleh yogurt kontrol, berbanding terbalik dengan kandungan protein yang dihasilkan, yaitu yogurt kontrol menghasilkan kandungan protein paling rendah (2,564%). Free fatty acid yang paling tinggi dihasilkan pada yogurt kontrol dengan lama penyimpanan 15 hari (22,885%) sedangkan free fatty acid paling rendah dihasilkan oleh yogurt dengan penambahan buah mangga pada umur penyimpanan 10 hari (17,588%). Kadar asam laktat paling tinggi dihasilkan oleh yogurt mangga pada penyimpanan 15 hari (21,293%) sedangkan paling rendah pada yogurt plain pada penyimpanan 10 hari (13,915%). Penambahan buah menghasilkan produk yang aman untuk dikonsumsi dengan masa simpan 15 hari pada suhu 5 o C.Kata kunci : yogurt, yogurt buah, susu sapi, penyimpanan

The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt

“…The results of Oktavia et al, (2015) showed that storage of black mulberry yoghurt during distribution and marketing caused the increasing acidity of yoghurt (41). In contrast, Suriasih et al, (2014); Wulansari and Kusmayadi (2016) reported that yoghurt from blended cow and goat milk had higher nutrient content and easy digest than their milk (7,24). In another way, cow milk yoghurt adding different fruit increasing their benefit.…”

“…Yoghurt has a higher protein content than cow's milk and is low in fat. This is very useful for people increasing healthy in diet (24,25).…”

Çermail Armut Marmelatı Kullanılarak Üretilen Yoğurtların Bazı Kalite Kriterleri Üzerine Bir Araştırma

“…Yoğurtların kuru madde oranları arasındaki fark istatistiksel olarak önemli bulunmuştur (p<0.05). Wulansari ve Kusmayada [29]'nın farklı meyve ilaveli inek sütünden elde edilen yoğurtların sırasıyla ejder meyvesi, mango, elma ve muz katılan yoğurtlarda kuru madde sonuçlarını %13,628; %13,108; %14,376 ve %14,376 olarak bulmuşlardır. Tablo 1'de verildiği gibi yağ oranları K grubunda %3,38 ve A3 grubunda %3,21 olarak bulunmuş ve depolama süresince örneklerin yağ değerlerinde azalma görülmüştür.…”