Young Accountant’s Skills on 4.0: Ready or Not?

Dewi, Luh Gede Kusuma; Dewi, Nyoman Ayu Wulan Trisna; Herawati, Nyoman Trisna

doi:10.2991/aebmr.k.201212.002

Cited by 1 publication

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“…This causes the growth of lactic acid bacteria to develop properly, so that protein contents increase. The increase in protein contents is due to the large number of lactic acid bacteria in yogurt because most of the constituent components of lactic acid bacteria are proteins [22]. Based on the results of the study, yogurt with the addition of kecombrang flower juice at 2.5%, 5%, and 7.5% is included in the "good" category compared to the Indonesian National Standard (SNI), which is at least 2.7% [18].…”

Section: Protein Contentmentioning

confidence: 99%

Kecombrang Flowers Can Increase the Nutritional Content of Yogurt Which Is Supplemented by Kecombrang Flower Juice with Different Percentages

Devi¹,

Kiranawati²,

Wulandari³

et al. 2023

Proceedings of the 4th Annual Conference of Engineering and Implementation on Vocational Education, ACEIVE 2022, 20 October 202

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Kecombrang flower juice yogurt is a fermented beverage made by the addition of kecombrang flower juice to milk. In addition to being a probiotic drink, kecombrang flower juice yogurt has many benefits for human health. This study aims to determine the effect of adding kecombrang flower juice to yogurt, which includes flavonoids, acidity, pH, fat content, protein content, viscosity, and organoleptic tests (aroma, taste, and color). The study used a complete randomized design (RAL) with variations in the treatment given, including the addition of kecombrang flower juice in amounts of 2.5%, 5%, and 7.5%. All data obtained were analyzed using the analysis of variance (ANOVA) test. The results showed that the addition of kecombrang flower juice had an effect on flavonoids, acidity, pH, fat content, protein content, viscosity, aroma, and the organoleptic test of kecombrang flower juice yogurt. But it does not have an effect on the organoleptic tests of taste and color. Based on this, it is concluded that the addition of kecombrang flower juice can increase nutritional value. The higher the percentage of kecombrang flower juice added, the more the flavonoid content, acidity, pH, fat content, and protein content in kecombrang flower juice yogurt increase.

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Section: Protein Contentmentioning

confidence: 99%