Substitution of Red Beans Extract with Milk for The Product of Yogurt

Kumalaningsih, Sri; Pulungan, Maimunah Hindun; Raisyah, Raisyah

doi:10.21776/ub.industria.2016.005.02.1

Cited by 8 publications

(10 citation statements)

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“…According to Syaputra et al (2015), it was stated that ash content could also be affected by the use of raw materials and other additives in the processing process. Kumalaningsih et al (2016), also stated that the mineral content in yogurt could be seen from the ash content produced. The higher the ash content contained, the higher the content of minerals.…”

Section: Ash Contentmentioning

confidence: 99%

“…The results also changed the consistency of the yogurt to semi-thick to liquid, affecting the dissolved protein content of the final product. Kumalaningsih et al (2016), also stated that the protein content of yogurt is determined by the quality and concentration of the ingredients base so the protein contained within yogurt is the total protein ingredients yogurt and LAB protein. The protein content of yogurt was also determined by the ingredients' quality, such as the quality of the cow's milk used.…”

Section: Protein Contentmentioning

confidence: 99%

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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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Section: Ash Contentmentioning

confidence: 99%

Section: Protein 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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“…Five hundred g of dried red beans were washed and soaked for ±12 hours in 1 L water, then boiled for ½ hour. Red beans and water are blended in a ratio of 1:2 (v/v) and filtered [25] 2.3. Making dates juice.…”

Section: Making Red Beans Juicementioning

confidence: 99%

“…The method is modified from [25] where there are 2 variables, starter cultures (5%, 15%, 25% v/v) and red beans:dates ratio (v/v) (40:60, 50:50, 60:40) which resulted in 9 sample variants as presented in Table 1. Protein level determination was carried out using the Kjeldahl method [27].…”

Section: Making Yogurt From Red Beans and Datesmentioning

confidence: 99%

Characterization of Red Beans Yogurt (Phaseolus vulgaris L) with addition of dates (Phoenix dactylifera)

Damayanti,

Putri,

Salim

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Yogurt is one of the probiotic products that is commonly consumed and widely developed across the world. This experiment aims to determine the effects of red beans, dates, and starter culture addition on a certain ratio of full cream milk powder and characterized by Indonesian National Standard also known as SNI number 2981 :2009. This experiment was conducted with the ratio of red beans to dates (v/v) were 40:60, 50:50, and 60:50 and the starter cultures (%v/v) were 5, 15, and 25. This experiment method consisted of making red beans juice, dates juice and fermentation. The results of the experiment showed that the protein content (%) of the ratio of red beans to dates (v/v) and starter cultures (%v/v) were 40:60 and 5, 50:50 and 5,60:40 and 5; 40:60 and 15, 50:50 and 15, 60:40 and 15; 40:60 and 25; 50:50 and 25, 60:40 and 25 were 3.455, 3.63, 3.335, 2.805, 2.965, 2.915, 2.305, 3.10, and 3.15. While the fat content (%) were 2.22, 2.015, 1.55, 1.58, 1.515, 1.28, 1.27, 2.20, and 1.655; and the ash content (%) were 0.795, 0.88, 0.855, 0.835, 0.855, 0.91, 0.78, 0.82, and 0.89. The protein content that was not in accordance with the SNI was only found in yogurt with a ratio of red beans to dates 60:40 (v/v) and starter cultures of 5 (%v/v). Yogurt made from red beans, dates, and addition of full cream milk powder has the potential to become a healthy drink with a new taste.

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“…Yoghurt yang berbahan dasar kacang-kacangan memiliki kadar serat yang tinggi, bebas dari laktosa dan kasein. Salah satu bahan yoghurt berasal dari kacang-kacangan yang dapat digunakan sebagai bahan dasar adalah kacang kedelai 4 .…”

Section: Pendahuluanunclassified

Optimasi Yoghurt Sari Kedelai (Glycine Max L) Tinggi Serat dan Protein

Wening¹,

Purbowati

Nafisah

2022

AMNT

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ABSTRAK Latar belakang: Yogurt merupakan produk susu fermentasi oleh mikroba bakteri. Umumnya yoghurt dibuat dari bahan dasar susu sapi, namun dengan adanya inovasi dapat dibuat dari bahan nabati. Yoghurt yang terbuat dari sari nabati sangat berpotensi untuk dikembangkan karena nilai kandungan gizi yang tinggi, harga produk yogurt nabati relatif murah jika dibandingkan dengan yogurt susu hewani. Yoghurt yang berbahan kacang-kacangan memiliki kadar serat yang tinggi, bebas laktosa dan kasein. Salah satu kacang-kacangan yang dapat digunakan yaitu kacang kedelai. Tujuan: Menghasilkan formulasi yoghurt kedelai (Glycine max L) dengan nilai gizi rendah lemak dan tinggi protein yang dapat diterima oleh masyarakat. Metode: Penelitian ini merupakan penelitian observasional laboratorium dengan rancangan acak lengkap menggunakan 1 unit percobaan, 4 perlakuan. Penelitian ini dilakukan dalam tiga tahap, pertama dilakukan optimasi formula yoghurt terbaik. Dengan pembagian formula F.1 Yogurt kacang kedelai yang berasal dari susu kacang kedelai menggunakan starter komersial dengan proporsi 5%; F.2 proporsi 2.5%; F.3 susu kacang kedelai menggunakan starter LB/ ST proporsi 5%; F.4 proporsi 2.5%. Tahap kedua dilakukan uji hedonic (kesukaan) dari panelis guna mendapatkan produk terbaik yang dapat diterima oleh masyarakat. Tahap ketiga, dilakukan uji kadar lemak dan kadar protein dari produk terpilih. Hasil: Berdasarkan uji hedonik kedua formulasi yoghurt kacang kedelai sama disukai dengan rerata hasil formula 1 tekstur 3.12, rasa 3.36, warna 3.44, aroma 3.76; dan formulasi 2 tekstur 3.16, rasa 3.28, warna 3.52, aroma 3.52. Formula 2 merupakan yoghurt yang paling disukai dan memiliki kandungan serat 6.39mg dengan kadar protein 21.48mg, serta lemak 6.74mg pada setiap 100 gram yoghurt. Simpulan: Berdasarkan hasil analisis, yoghurt sari kedelai termasuk minuman tinggi serat karena memiliki kandungan serat lebih dari SNI yaitu 1.29 mg untuk setiap sajian. Selain itu, yoghurt sari memiliki kandungan protein lebih tinggi dari SNI yaitu 2,9 mg per sajian. Kata Kunci : Soygurt; uji hedonik; fermentasi; tinggi serat

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Substitution of Red Beans Extract with Milk for The Product of Yogurt

Cited by 8 publications

References 0 publications

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

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

Characterization of Red Beans Yogurt (Phaseolus vulgaris L) with addition of dates (Phoenix dactylifera)

Optimasi Yoghurt Sari Kedelai (Glycine Max L) Tinggi Serat dan Protein

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