2020
DOI: 10.1088/1755-1315/465/1/012030
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The Potential of Puree Jamblang (Syzygum cumini) in Improving the Quality of Acidophilus Milk as a Probiotic

Abstract: This research on the use of jamblang puree in fermented milk has been carried out in Milk Processing Science and Technology Laboratory. The aim is to investigate the function of jamblang puree in enhancing acidophilus milk as a probiotic drink. This research uses a completely randomized factorial pattern design, consisting of two factors, namely the percentage of jamblang puree (A) with 4 levels (0, 10, 20 and 30)% and the percentage of starter (B) with 3 levels (2.5, 5, 7.5)%. The starter used is Lactobacillu… Show more

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“…The bitter taste in jamblang leaf extract is influenced by the flavonoid content contained in the extract. Some of the flavonoid compounds in nature have a bitter taste that resists certain types of caterpillars [17]- [20]. Based on the one-way Wallis Kruskall test results, the results of the samples tested have a significant difference (p <0.05).…”
Section: Preferred Mixture Test Resultsmentioning
confidence: 99%
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“…The bitter taste in jamblang leaf extract is influenced by the flavonoid content contained in the extract. Some of the flavonoid compounds in nature have a bitter taste that resists certain types of caterpillars [17]- [20]. Based on the one-way Wallis Kruskall test results, the results of the samples tested have a significant difference (p <0.05).…”
Section: Preferred Mixture Test Resultsmentioning
confidence: 99%
“…Jamblang leaf extract contains many phytochemical compounds, for instance, alkaloids, flavonoids, saponins, quinones, tannins, steroids, and polyphenols [17]- [20]. This affects the water extraction capacity of jamblang leaves.…”
Section: Antioxidant Capacity and Total Flavonoid Extractmentioning
confidence: 99%