PENGARUH PENAMBAHAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK YOGHURT CAMPURAN SUSU SAPI DAN KACANG MERAH (Phaseolus vulgaris)

Putri, Dewi Citra Laksmi Agung; Putra, I Nengah Kencana; Suparthana, I Putu

doi:10.24843/itepa.2019.v08.i01.p02

Cited by 5 publications

(3 citation statements)

References 3 publications

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“…One fruit that is high in nutrients and has an attractive color is the red dragon fruit (Hylocereus polyrhizus). This fruit is has a sweet sour taste with an attractive purplish red color [10,11]. In addition, red dragon fruit is a tropical fruit that has not been used optimally and is generally only consumed directly.…”

Section: Introductionmentioning

confidence: 99%

Kombucha Fermentation from Cascara with Addition of Red Dragon Fruit (Hylocereus polyrhizus): Analysis of Alcohol Content and Total Soluble Solid

Muzaifa¹,

Rohaya²,

Nilda³

et al. 2022

Advances in Biological Sciences Research

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Dried coffee skin (cascara) can be used as a raw material for making kombucha because it still contains a number of important nutrients. The addition of fruit to kombucha fermentation is currently widely used to get the sensation of carbonated drinks but has the potential to increase the alcohol content. In connection with the Indonesian Ulema Council (MUI) fatwa regarding the halalness of food/beverarge containing alcohol, the alcohol content in kombucha fermentation with the addition of fruit needs special attention. This study aims to examine the alcohol content and total soluble solid of kombucha made from casacara with the addition of dragon fruit with different fermentation times. This study used a factorial randomized block design consisting of 2 (two) factors, the fruit treatment used (P), consisting of 2 levels, P1 = fruit slices and P2 = fruit juice. The second factor is the second fermentation time (L), consisting of 4 levels, namely: L1 = 2 days, L2 = 4 days, L3 = 6 days and L4 = 8 days. The results showed that fruit treatment (P) had a very significant effect on the ethanol content of kombucha cascara. The length of fermentation has a very significant effect on the ethanol content and total soluble solids of kombucha cascara. The interaction of the two treatments had a very significant effect on the alcohol content of kombucha cascara. The alcohol content of kombucha cascara with the addition of dragon fruit ranged from 0.60-1.31% with an average of 0.84% and the total soluble solids ranged from 9.87-11° Brix with an average of 10.42° Brix. The alcohol content of kombucha cascara is still higher than the minimum alcohol content stipulated by MUI Fatwa No. 10 of 2018. Further research is needed to reduce the alcohol content of kombucha with fruit added in the second fermentation.

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Section: Introductionmentioning

confidence: 99%

Kombucha Fermentation from Cascara with Addition of Red Dragon Fruit (Hylocereus polyrhizus): Analysis of Alcohol Content and Total Soluble Solid

Muzaifa¹,

Rohaya²,

Nilda³

et al. 2022

Advances in Biological Sciences Research

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“…Pembuatan ekstrak buah naga merah diawali dengan penyiapan bahan baku yaitu buah naga merah yang telah dipisahkan dari kulitnya dan dipotong dadu. Pemisahan filtrat dan ampas buah naga merah dilakukan dengan menggunakan juicer tanpa adanya penambahan air (Putri et al, 2019).…”

Section: Pembuatan Ekstrak Buah Naga Merahunclassified

Yoghurt Susu Kacang Arab (Cicer arietinum L.) dengan Penambahan Ekstrak Buah Naga Merah (Hylocereus polyrhizus) dan Variasi Jenis Gula

2022

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Kacang arab mengandung protein dan senyawa fenolik yang tinggi. Kandungan senyawa bioaktif dan nutrisi fungsional seperti antioksidan, fenolik, dan flavonoid. Penelitian ini bertujuan untuk menentukan pengaruh karakteristik kimia dan sensori dari penambahan ekstrak buah naga merah (Hylocereus polyrhizus) dan variasi jenis gula pada yoghurt susu kacang arab (Cicer arietinum L.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor I ialah perbandingann susu kacang arab dan ekstrak buah naga merah (190;10, 185;15, 180;20). Faktor II ialah variasi jenis gula (Gula Pasir, Gula Batu, Gula Aren). Yoghurt kemudian diuji protein, gula total, pH, aktivitas antioksidan, fenol dan flavonoid juga analisis sensori. Hasil penelitian kemudian dianalisis dengan Analysis of Variace (ANOVA). Hasil penelitian yang telah dilakukan menunjukkan bahwa yoghurt dengan penambahan ekstrak buah naga merah dan variasi jenis gula berpengaruh (α<0,05) terhadap aktivitas antioksidan, total fenol, total flavonoid dan pH juga berpengaruh (α<0,05) terhadap warna, flavor kacang arab dan kesukaan keseluruhan. Perlakuan terbaik adalah perbandingan susu kacang arab dan ekstrak buah naga merah (180:20) dengan variasi jenis gula (Gula pasir). Yoghurt susu kacang arab dengan perlakuan terbaik memiliki aktivitas antikosidan 49,84%; total fenol 1,085 mg GAE/ml; total flavonoid 0,0114 mg CEQ/L; pH 4,0; warna (2,72); flavor buah naga merah (3,35); flavor kacang arab (2,43); tekstur kental (3,31); rasa asam (3,25); dan kesukaan keseluruhan (3,75).

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“…The human body naturally has the ability to produce antioxidants and becomes more optimal if assisted by consuming foods rich in antioxidants (Siagian 2013). Based on Putri et al (2019), red dragon fruit was used in the form of juice in the manufacture of cow's milk yogurt to achieve a thicker concentration and the absence of pulp carried over.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Antioxidant Activity and Organoleptic of Yogurt with The Addition of Red Dragon Fruit Juice (Hylocereus polyrhizus)

S. F. Siregar,

A. Apriantini,

M. S. Soenarno

2023

JIPTHP

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Yogurt is dairy product with high nutritional content, is obtained by fermentation process on fresh milk or milk solution with lactic acid bacteria. Yoghurt has a sour taste, to increase the sourness, natural flavourings from fruit juice are added. Red dragon fruit (Hylocereus polyrhizus) is one of thefruits that can be added to yogurt. Red dragon fruit (Hylocereus polyrhizus) is a fruit that contains antioxidants. The aim of this study was to determine the physicochemical characteristic, antioxidant activity and sensory properties of red dragon yogurt. The results showed that physical properties (pH,Aw, Viscosity and Total Titratable Acid) and chemical properties of ash content in red dragon yogurt has been accordance with SNI. The addition of red dragon fruit juice (Hylocereus polyrhizus) had significant affects (P<0.05) on the pH value, protein content, sensory properties of aroma, color, and taste. However, the addition of red dragon fruit juice (Hylocereus polyrhizus) did not give significant affect (P>0.05) to the Aw value, viscosity, total acid titration, ash content, color hedonic characteristics, texture, taste, texture hedonic quality characteristics. Yogurt with the concentration 10% of red dragon fruit juice had the best formulation compared to other concentration.

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PENGARUH PENAMBAHAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK YOGHURT CAMPURAN SUSU SAPI DAN KACANG MERAH (Phaseolus vulgaris)

Cited by 5 publications

References 3 publications

Kombucha Fermentation from Cascara with Addition of Red Dragon Fruit (Hylocereus polyrhizus): Analysis of Alcohol Content and Total Soluble Solid

Kombucha Fermentation from Cascara with Addition of Red Dragon Fruit (Hylocereus polyrhizus): Analysis of Alcohol Content and Total Soluble Solid

Yoghurt Susu Kacang Arab (Cicer arietinum L.) dengan Penambahan Ekstrak Buah Naga Merah (Hylocereus polyrhizus) dan Variasi Jenis Gula

Physicochemical Properties, Antioxidant Activity and Organoleptic of Yogurt with The Addition of Red Dragon Fruit Juice (Hylocereus polyrhizus)

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