Pengaruh Lama Fermentasi Terhadap Total Asam, Total Bakteri Asam Laktat, Total Khamir dan Mutu Hedonik Kefir Air Kelapa Hijau (Cocos nucifera)

Rohman, Abdul Rohman; Dwiloka, Bambang; Rizqiati, Heni

doi:10.14710/jtp.2019.23281

Cited by 7 publications

(2 citation statements)

References 6 publications

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“…Peningkatan aktivitas antioksidan berkaitan dengan total fenol. Purba et al (2018) menyatakan bahwa aktivitas antioksidan yang meningkat pada minuman kefir anggur merah dikarenakan pada saat fermentasi terbentuk senyawa fenol yang akan meningkatkan aktivitas antioksidan. Yoghurt beku kecambah kacang merah dengan penambahan ekstrak kulit buah naga memiliki kadar antioksidan sebesar 24,27-26,87% (Kusuma et al, 2022).…”

Section: Aktivitas Antioksidanunclassified

Aktivitas antioksidan dan tingkat penerimaan konsumen yoghurt yang diperkaya rumput laut Caulerpa lentillifera

Setiadi,

Husni

2024

JPHPI

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Rumput laut Caulerpa lentillifera mengandung berbagai senyawa bioaktif yang bermanfaat bagi kesehatan sehingga dapat diaplikasikan untuk produk pangan salah satunya adalah yoghurt. Penambahan rumput laut diharapkan dapat memberikan cita rasa dan meningkatkan aktivitas antioksidan pada yoghurt. Penelitian ini bertujuan untuk menentukan perlakuan terbaik penambahan rumput laut C. lentillifera pada yoghurt berdasarkan parameter kimia, mikrobiologi, aktivitas antioksidan, dan tingkat penerimaan konsumen. Yoghurt rumput laut dibuat dengan cara menambahkan rumput laut C. lentillifera dengan konsentrasi 0, 5, 10, dan 15% (v/v), kemudian dilakukan uji pH, asam laktat, bakteri asam laktat, total fenol, aktivitas antioksidan metode DPPH, dan tingkat penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi rumput laut C. lentillifera berpengaruh terhadap karakteristik kimia dan mikrobiologi, total fenol, aktivitas antioksidan, dan tingkat penerimaan konsumen yoghurt. Perlakuan terbaik diperoleh pada penambahan rumput laut 5% dengan nilai pH 3,97±0,035, kadar asam laktat 1,08±0,09%, jumlah bakteri asam laktat 1,74x108 cfu/mL, total fenol 39,62±0,49 mg GAE/g, aktivitas antioksidan 39,32±0,45%, dan nilai hedonik warna (3,64±0,98), aroma (3,59±0,83), tekstur (3,44±0,91), dan rasa (3,45±1,16). Hasil uji proksimat yang meliputi kadar air, protein, lemak, dan abu pada yoghurt rumput laut telah sesuai dengan SNI 2981:2009. Penambahan rumput laut C. lentillifera pada pembuatan yoghurt dapat meningkatkan cita rasa dan aktivitas antioksidan.

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Section: Aktivitas Antioksidanunclassified

Aktivitas antioksidan dan tingkat penerimaan konsumen yoghurt yang diperkaya rumput laut Caulerpa lentillifera

Setiadi,

Husni

2024

JPHPI

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“…As noted by [45], polyphenolic compounds aid in enhancing the capability of lactic acid bacteria (LAB) to generate larger quantities of lactic acid. The formation of lactic acid by LAB elevates the total acidity of yogurt, consequently inducing the coagulation of casein and the formation of gel [49].…”

Section: Total Acidmentioning

confidence: 99%

Physicochemical Characteristics of Set Yogurt Fortified with Dracaena angustifolia Leaves Extract

Tanti,

Hidayah,

Wati

et al. 2024

AFSJ

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Aims: This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract. Study Design: The research used a factorial experimental method with a Completely Randomized Design (CRD), four treatments, and four replications. The research used a percentage treatment of DAL extract (0%, 2%, 4%, 6% from milk total). Place and Duration of Study: This was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya. The Research was conducted from October- December 2023. Methodology: The yogurt-making process begins with pasteurizing milk to a temperature of 65-70°C, followed by the addition of DAL extract according to the treatment: P0 (control), P1 (2%), P2 (4%), P3 (6%). After pasteurization, the milk is filtered, and a starter inoculation is added at a temperature of 43-45°C, constituting 3% of the milk volume. The milk-starter mixture is thoroughly stirred to ensure even distribution. The inoculated milk is then poured into sterilized glass containers, incubated in an incubator at 43-45°C for 6 hours, and analyzed physicochemical characteristics (syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity). Results: The yogurt set fortified DAL with different concentrations showed a significantly different effect (P<0.05) on pH, color (L, a*, b*), and sensory (taste, aroma, and color) and did not have a different effect (P>0.05) on syneresis, total acid, and viscosity. Conclusion: Based on the research results, it can be concluded that the addition of DAL extract to the yogurt set provides an increase in viscosity, color brightness (L), yellowish color (b*), organoleptic quality (taste, aroma, and color), total acid, antioxidant activity, and reduces syneresis, reddish color intensity (a*), and pH.

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Ivestigating the effects of fermentation time on physicochemical properties of commercial liquid milk kefir

Divayanti,

Maruddin,

Malaka

et al. 2023

Proceedings of the 4th International Conference of Animal Science and Technology (Icast 2021)

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Pengaruh Lama Fermentasi Terhadap Total Asam, Total Bakteri Asam Laktat, Total Khamir dan Mutu Hedonik Kefir Air Kelapa Hijau (Cocos nucifera)

Cited by 7 publications

References 6 publications

Aktivitas antioksidan dan tingkat penerimaan konsumen yoghurt yang diperkaya rumput laut Caulerpa lentillifera

Aktivitas antioksidan dan tingkat penerimaan konsumen yoghurt yang diperkaya rumput laut Caulerpa lentillifera

Physicochemical Characteristics of Set Yogurt Fortified with Dracaena angustifolia Leaves Extract

Ivestigating the effects of fermentation time on physicochemical properties of commercial liquid milk kefir

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