The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree

Fidina, Nafila; Sukarminah, Een; Sumanti, Debby Moody

doi:10.24198/jiita.v2i1.17649

Cited by 3 publications

(6 citation statements)

References 10 publications

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“…It can be seen that the amount still meets with the Standar Nasional Indonesia 2981:2009 that require minimum as much as 10 7 probiotic bacteria cells. Streptococcus thermophilus that stimulate the growth of other bacteria by synthesizing formic acid so it can be increasing total population of microbes and boosting metabolic activity [24,25].…”

Section: Determination Of Lactic Acid Bacteriamentioning

confidence: 99%

Synbiotic Yogurt Fortified with Bawang Dayak (Eleutherine palmifolia) Extract

Andriani

Sawitri²,

Widayanti³

et al. 2023

AFSJ

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Aims: The purpose of this research was to study the quality of yogurt symbiotic fortified with Bawang Dayak (Eleutherine palmifolia) extract. Study Design: This research used Completely Randomized Design (CRD) experimental method and consist of 4 treatments. Place and Duration of Study: Sample: Animal Product Technology Laboratory Faculty of Animal Science Universitas Brawijaya, Food Quality and Safety Testing Laboratory Department of Agricultural Product Technology, Faculty of Agricultural Technology Universitas Brawijaya, between June 2022 – December 2022. Methodology: The material used are skim milk, fresh milk, yogurt starter bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophillus), and bawang dayak extract. Bawang Dayak were extracted using Microwave-Asisted Extraction (MAE) with temperature 60-700C. This research which consist of 4 treatments and 3 replications with various concentration of Bawang Dayak extract of T0 (0%), T1 (1%), T2 (4%), and T3 (6%), respectively. The samples of synbiotic yogurt with fortification of Bawang Dayak extract were analyzed for their total lactic acid bacteria, antioxidant activity, viscosity and color analysis. Results: Fortification of Bawang dayak extract in synbiotic yogurt results in highly significant different effects on the quality parameters of antioxidant and color (lightness, redness and yellowness) (P<0.01), but had no significant effect (P>0.05) on the total quality of lactic acid bacteria. Fortification of 6% Bawang dayak extract (T3) in yogurt produced the best quality in terms of antioxidant content and color (lightness, redness, and yellowness). Conclusion: The best treatment of synbiotic yogurt was achieved in T3 with the 6% of Bawang Dayak extract.

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Section: Determination Of Lactic Acid Bacteriamentioning

confidence: 99%

Synbiotic Yogurt Fortified with Bawang Dayak (Eleutherine palmifolia) Extract

Andriani

Sawitri²,

Widayanti³

et al. 2023

AFSJ

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“…The functional properties of yogurt rice bran can be enhanced by the addition of banana puree. Based on the research [19], adding kepok banana puree can increase physicochemical and microbiological properties in accordance with yogurt standards. One type of banana that can be used is ambon banana.…”

Section: Introductionmentioning

confidence: 98%

The effect of different concentration of banana ambon puree on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt

et al. 2022

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The addition of Ambon Banana Puree (ABP) has potential to improve the functional and organoleptic properties of rice bran yogurt. Hence, this study was aim to determine the effect of different concentrations of ABP on physicochemical, microbiological, and organoleptic properties of rice bran yogurt. The latter was prepared with ABP at concentrations of 0%, 5%, 10%, 15%, 20%, and 25% (w/v) and each reproduced 4 (four) times. Different concentrations of ABP showed significant effect (P <0.05) on syneresis day 7, pH value, total LAB, and organoleptic of mouthfeel and appearance. Results highlighted that different ABP concentrations had no significant effect (P> 0.05) on syneresis day 0, total lactic acid of rice bran yogurt, and organoleptic property of taste. Based on these findings, rice bran yogurt with different concentrations of ABP had syneresis on day 0 was 0.089-0.500%, syneresis day 7 was 0.130-0.522 %, pH 4.349-4.593, and total lactic acid 0.9733%-1.0513%. Furthermore, organoleptic testing presenting the appearance preferences ranged from 2.15 to 6.07 (dislike-like), taste 4.10-4.78 (neutral-sufficient), and mouthfeel 3.65-5.53 (imperfect to like). The result of total LAB was 8.7335-9.1543 log cfu/g. ABP has a favourable effect on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt.

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“…Banana production in Indonesia is very high, reaching 874,147 tons in 2021 [14]. Banana contains inulin and fructo oligosaccharides (FOS) which can support the growth of LAB in yogurt [15]. In addition, inulin is also a type of hydrocolloid that can improve the texture quality of yogurt [16].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, inulin is also a type of hydrocolloid that can improve the texture quality of yogurt [16]. There are previous studies which state that banana can increase organoleptic values, total LAB, and yogurt viscosity [15,17]. Therefore, banana was used in this study to improve the quality of goat milk yogurt, especially in unpleasant goaty flavor.…”

Section: Introductionmentioning

confidence: 99%

“…There are some previous researches on the addition of CMC and banana puree to improve the texture quality of yogurt, but the addition of CMC was utilized in cow milk yogurt [12,13] and banana puree was added without combination with hydrocolloid in goat milk yogurt [15,17]. Based on these backgrounds, the aim of this research was to study the addition of CMC and banana puree on the characteristics of goat milk yogurt including viscosity, syneresis, total lactic acid bacteria, total acid, pH and also microstructure.…”

Section: Introductionmentioning

confidence: 99%

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The effect of carboxymethyl cellulose (CMC) and banana puree (Musa acuminata Colla) addition on the characteristics and microstructure of goat milk yogurt

Forena,

Nisa,

Prasmita

2024

BIO Web Conf.

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Yogurt is one of the fermented products which may have increased functional value. However, yogurt made from goat milk has a weak gel strength and high level of syneresis which may reduce consumer acceptance. The addition of CMC and banana puree was expected to improve the characteristics of yogurt. The aim of this research was to study the effect of the addition of CMC (0.75; 1; and 1.25%) and banana puree (10 and 20%) on the characteristics of goat milk yogurt (viscosity, syneresis, total lactic acid bacteria, total acid, and pH). Further analysis was carried out using Scanning Electron Microscopy (SEM) to study the microstructure of goat milk yogurt in depth. The results showed that the addition of CMC had a significant effect on the viscosity, while the addition of banana puree had a significant effect not only on the viscosity, but also total acid and pH. There was an interaction between these two factors on the syneresis. The best treatment was obtained at the addition of 1% CMC and 20% banana puree with the viscosity of 7991 cP, syneresis of 6.23%, total lactic acid bacteria of 2.4 x 108 CFU/mL, total acid of 1.49% and pH of 4.49. The microstructure of best treatment goat milk yogurt had denser, more compact and smaller voids than those of control one.

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The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree

Cited by 3 publications

References 10 publications

Synbiotic Yogurt Fortified with Bawang Dayak (Eleutherine palmifolia) Extract

Synbiotic Yogurt Fortified with Bawang Dayak (Eleutherine palmifolia) Extract

The effect of different concentration of banana ambon puree on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt

The effect of carboxymethyl cellulose (CMC) and banana puree (Musa acuminata Colla) addition on the characteristics and microstructure of goat milk yogurt

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